That the Final Frontier cut. Put it on the grill and make it so.
em21701
It’s the last cut of a ribeye or the first cut of a chuck.
terrymr
To boldly go …
BudLightYear77
There’s… Something… On the grill
KlingonSquatRack
Today is a good day to grill.
TheGreatDissapointer
Shoulder end rib chop. With gum and chine bone intact.
Megamax_X
That’s the B from the original Boomerang cartoon channel logo but if you grew it in a lab out of sad meat cells.
Zestyclose-Sundae-44
Around here we call that the wiener cut
AtmosphereExciting54
Yes, that’s a cut of beef.
Sea-Junket-2200
Axe cut
ldssggrdssgds
Boomerang axe
passionatebreeder
That looks like a bone in new York strip with the tenderloin side cut off and the excess bone not removed
Ram820
Think I’ve only seen that cut in frozen lamb. Sold as shoulder
FaithlessnessCute204
what kind of speed beef did you hack that off of.
sm00thkillajones
Ah the ol’ shark tooth cut. Sorry I have no idea what I’m talking about.
TheOneFreeMan18
It’s an all beef coms badge.
sumptin_wierd
Did it just show up in your kitchen?
What was it called where you bought it, or do you just have a random hunk of meat guy?
Kooky_Werewolf6044
The boomerang. It’s a good cut but it’ll come back and bite you later.
mondo_rayboy
That’s a Star Trek communicator
Slow-Might-3462
Rib steak
bigdaddyaggie87
7 bone steak for the poors it’s from the shoulder I think
My uncle used to buy them thin cut all the time back in the day for like $2 a pound, now they want the same as chuck steaks , get outta here!
ThermalScrewed
It’s a bone-in strip.
(Meat science degree)
The rear of the loin has those two distinct muscles with the connective tissue between that some people call the “vein”. Further forward on the animal, there would be tenderloin on the other side of the bone and no “vein” which is a T-Bone. The first few cuts of the short loin before that are porterhouse. Further forward becomes ribeye, then Chuck. Carcasses are split at that last rib, which is the one you’re seeing at the back of the short loin.
That would be about the lowest quality bone in strip possible, the last one before the sirloin at the back.
Gupperz
To explore strange new marbling. To seek out new loins and new porterhouse cuts. To boldly go where no butcher has gone before
Sabercoug
Timmyhawk
Artistic_Play_3865
I do not doubt that this is a piece of beef. But at first glance, I thought it was some type of funky lamb chop.
poiuy43
You’ve heard of a tomahawk steak now get ready for a boomerang steak
30 Comments
Pretty sure it’s called a 7 steak
Laser gun
Steakcicle?
That the Final Frontier cut. Put it on the grill and make it so.
It’s the last cut of a ribeye or the first cut of a chuck.
To boldly go …
There’s… Something… On the grill
Today is a good day to grill.
Shoulder end rib chop. With gum and chine bone intact.
That’s the B from the original Boomerang cartoon channel logo but if you grew it in a lab out of sad meat cells.
Around here we call that the wiener cut
Yes, that’s a cut of beef.
Axe cut
Boomerang axe
That looks like a bone in new York strip with the tenderloin side cut off and the excess bone not removed
Think I’ve only seen that cut in frozen lamb. Sold as shoulder
what kind of speed beef did you hack that off of.
Ah the ol’ shark tooth cut. Sorry I have no idea what I’m talking about.
It’s an all beef coms badge.
Did it just show up in your kitchen?
What was it called where you bought it, or do you just have a random hunk of meat guy?
The boomerang. It’s a good cut but it’ll come back and bite you later.
That’s a Star Trek communicator
Rib steak
7 bone steak for the poors it’s from the shoulder I think
My uncle used to buy them thin cut all the time back in the day for like $2 a pound, now they want the same as chuck steaks , get outta here!
It’s a bone-in strip.
(Meat science degree)
The rear of the loin has those two distinct muscles with the connective tissue between that some people call the “vein”. Further forward on the animal, there would be tenderloin on the other side of the bone and no “vein” which is a T-Bone. The first few cuts of the short loin before that are porterhouse. Further forward becomes ribeye, then Chuck. Carcasses are split at that last rib, which is the one you’re seeing at the back of the short loin.
That would be about the lowest quality bone in strip possible, the last one before the sirloin at the back.
To explore strange new marbling. To seek out new loins and new porterhouse cuts. To boldly go where no butcher has gone before
Timmyhawk
I do not doubt that this is a piece of beef. But at first glance, I thought it was some type of funky lamb chop.
You’ve heard of a tomahawk steak now get ready for a boomerang steak
My dick