What are these ? They're about 7 inches long and 2 inches wide. Maybe, just eyeball. Pretty thin.
The sign said they were called "Planchita"
by Aeig
5 Comments
TheDabberwocky
r/steak might be better
Fresh-Chemistry1764
Cross cut blade steak. I wouldn’t call it high quality. Usually used in casseroles or similar
tjklobo
Called petite steak in my area. It’s the flat iron steak cross cut with the gristle still in.
Aggressive-Middle855
Also referred to as cross cut blade steak. It’s really good for stewing. Great flavour! Tough as old boots unless you cook it for a long time (casserole,stew, braise.etc).
Logical_Warthog5212
These are top blade steaks. The meat is almost as tender as tenderloin but much better flavor. It comes from the shoulder, tucked into the curve of the shoulder blade bone where it gets very little work. The only tricky part is that gristle down the middle of each steak. Some people like it because sometimes it’s not chewy, but a little crunchy almost like cartilage. Those who don’t like it can cut around it. These used to be so cheap. But not anymore.
5 Comments
r/steak might be better
Cross cut blade steak. I wouldn’t call it high quality. Usually used in casseroles or similar
Called petite steak in my area. It’s the flat iron steak cross cut with the gristle still in.
Also referred to as cross cut blade steak. It’s really good for stewing. Great flavour! Tough as old boots unless you cook it for a long time (casserole,stew, braise.etc).
These are top blade steaks. The meat is almost as tender as tenderloin but much better flavor. It comes from the shoulder, tucked into the curve of the shoulder blade bone where it gets very little work. The only tricky part is that gristle down the middle of each steak. Some people like it because sometimes it’s not chewy, but a little crunchy almost like cartilage. Those who don’t like it can cut around it. These used to be so cheap. But not anymore.