home » Cell phones » Miratorg meat Marbled beef Black angus shoulder tenderloin - “Do you want to try marbled beef steak inexpensively? Make it yourself! A simple recipe for a delicious steak at an affordable price." The shoulder blade surprises even the butcher

Miratorg meat Marbled beef Black angus shoulder tenderloin - “Do you want to try marbled beef steak inexpensively? Make it yourself! A simple recipe for a delicious steak at an affordable price." The shoulder blade surprises even the butcher

I already wrote mine once about connective tissue in meat and how it affects the texture of dishes prepared from this meat. That collagen acts as a kind of framework for contracting myosin fibers. And this very exciting elasticity of a steak fried to rare is the result of the fact that the collagen has not all turned into gelatin under the influence of high temperature, but at the same time has not shrunk so much as to become too rubbery.

One of my favorite cuts is this , I have written about him more than once. But today I decided to cook it not as a steak, as usual, but as roast beef. And not just roast beef, but one that I cook for a long time, at an extremely low temperature.

The tender flesh of the shoulder blade, as this piece is called in Russian, differs from other cuts of beef in the large number of veins of connective tissue. But these veins are such that they boil down quite easily and are generally extremely tender. The texture of a steak from this piece is vaguely reminiscent of boiled tongue. My idea was that such a piece should not have any softness even after a long cooking time.

To test my idea, I took a small flat iron AA, without any bells and whistles, that is.

The piece contained about one and a half kilograms. I did not cut off any films or fat from it.

I just tied it up and fried it on all sides in a frying pan to honor the memory of Louis-Camille.

Then I coated it on all sides with regular American yellow mustard, into which I poured a tablespoon of Montreal steak mixture.

And then I put it in the oven at 65C for 8 hours. When I took it out, the temperature inside the piece was 55C.

I cut a piece, tried it, cut it again, tried it again, cut it again.

I had to force myself to stop. I looked and it turned out I ate half a piece. The roast beef turned out to be unusually tender. And even the vein in the middle of the piece was soft and tasty, jelly-like. The thick edge, the one that it has now become fashionable to call ribeye, although also good, has a completely different texture. There is tenderness right there, just like newlyweds. Just some Mark Fradkin. In short, I recommend all boys to cook this for their girls. Hurray, comrades!

The popularity of alternative cuts of marbled beef has given rise to many delicious ideas for how to prepare different parts of a steer carcass. This also applies to the scapular part. This meat itself is not very soft and tender, but it has its own valuable properties.

How to cook shoulder blade pulp deliciously?

There are many different muscles and cuts in the shoulder blade. All of them, with rare exceptions, experience stress during the life of the animal, and therefore become rigid. However, such loads give them a rich meaty taste and aroma. Many shoulder cuts have high marbling. And this allows you to deliciously cook even tough meat, soften it and ultimately get a tender dish that melts in your mouth.

Cut from the shoulder part Flat iron steak. This is a cut that does not have the typical tenderness of a shoulder blade. And all thanks to the fact that it is cut from a muscle that is located diagonally in the carcass. This way the load on it is reduced to a minimum. You can find some Flat Iron recipes here.

Another shoulder steak - Top Blade. It is the most famous of all shoulder steaks because it has high marbling, bright flavor and rich aroma. It is easy and simple to prepare and is considered a worthy budget replacement for some premium steaks, such as ribeye, for example.

The flesh of the marbled beef shoulder is ideal for grilling. This is how all its flavor shades are revealed. Although cooking shoulder steaks in other ways can be just as good. Here is one example. Such boneless cuts include Denver steak, Teres Major fillet or Chuck Tender and many others.

The basic principle of how to cook beef shoulder dishes is to marinate and grill. This is exactly the case when you can use all your imagination and ingenuity to decorate the taste of meat with exquisite marinades.

They are needed not only for a new taste, but also for softening muscle fibers. And grilling allows you to quickly seal in meat juices and preserve the juiciness of the meat. As a pleasant bonus, there is a light aroma of smoke, which can be emphasized with barbecue sauce with smoky notes. Now let's look at a few other ways to prepare beef shoulder dishes.

How to cook tender shoulder blade pulp in the oven?

Delicious beef shoulder is prepared in the oven in different ways. You can simply bake it with a whole cut. To do this, the meat is placed in a heat-resistant container with a lid or sealed in foil. This way the meat turns out very soft, but does not have a crispy crust. Or you can put it on a wire rack, place a baking sheet down onto which the fat will drain, and bake the meat until golden brown. Then the temperature is reduced and the pulp of the shoulder blade is simmered in the oven for a long time until fully cooked. This method is suitable for cuts with high marbling. You can also bake brisket with vegetables, potatoes, in pots and as steaks.

Prepare the meat according to the following recipe. Take a flat iron steak, heat it and season with salt and pepper. Place the meat on the oven rack and place a tray with foil underneath to allow the fat to drain there. Bake the meat at 180°C for about 5 minutes on each side until medium rare. Then place the meat to rest under foil. Do not let the steak cool completely, cut it into strips and pour the sauce over it. We’ve figured out how to prepare shoulder blade pulp, now about the sauce.

Take a saucepan with a thick bottom. Simmer the ginger passed through a press in olive oil for about 3 minutes. Add the garlic, after a minute pour in the dry sherry, soy sauce, tomato paste, brown sugar and a little water. Bring to a boil and reduce heat. Simmer the sauce slowly for 8-10 minutes. Add sesame oil and butter and mix the mixture well. The sauce is ready. Pour it over the finished steaks. And now another way to cook shoulder blade pulp is in a slow cooker.

Recipe for making shoulder blades in a slow cooker

Cooking in a slow cooker requires minimal supervision from the cook, which means time is freed up. This makes the slow cooker an especially useful tool when you need to cook a tough alternative cut. After all, with prolonged simmering, such meat turns into a real culinary masterpiece. However, this takes time. So, beef shoulder blade recipe in a slow cooker.

Take the Roast Beef Shoulder from the back of the shoulder. This is exactly the case when all the taste of the dish is on the other side of two hours of simmering, so be patient. First, heat the meat, cut it into large pieces and roll in flour. Pour a little olive oil into the multicooker bowl and set the “Fry” mode. Fry the onion, cut into half rings, until golden brown. Then add sugar and, stirring thoroughly, wait until the onions caramelize. Add garlic. Place the meat, salt and add pepper. Fry so that each piece gets a beautiful crust on all sides. Then pour in the broth and a little Worcestershire sauce. Change the mode to “Stew” or “Baking” and set the timer for 2 hours. In the finished dish, the meat should be easily separated into fibers. Beef shoulder stewed in a slow cooker served with boiled potatoes.

Grilled shoulder meat

Well, the most traditional way to prepare the shoulder blade is grilling. It is on the grill that the taste of alternative steaks is best revealed. In some countries, such as Brazil and Mexico, alternative grilled steaks are valued even more than premium ones. We will grill the most valuable beef shoulder steak - Top Blade.

Reheat the steaks from cold, season them with salt and pepper, and place them on a high-heat grill. Fry the meat for 3 minutes on each side until medium rare. Then place it under foil. And in the indirect heat zone, fry the pieces of white bread. To do this, you need to remove the crust from them, cut into small strips and dip in olive oil.

Prepare the dressing. Mix wine vinegar with olive oil, add chopped arugula, mint, basil, dill, parsley and tarragon. Mix thoroughly. Cut the rested steak into strips. Fried beef shoulder served with bread croutons and herb dressing.

Blade oyster, top blade, “tender shoulder blade,” flat iron - this piece of meat is called differently all over the world. In Moscow you can buy it as a “shoulder cut.” The title, in my untrained eye, is incorrect and misleading. Because of this, the piece under this name has a lot of negative reviews online.

And buyers can be understood. They buy something like a TENDERLOIN, bring it home, start cutting it into pieces, and then this:

A fairly thick vein runs through the entire piece, dividing it in half. Our buyer, of course, does not expect this from the tenderloin. And the manufacturer receives the expected reviews: “you can’t fry steaks from such meat!”, “Yes, it’s only for cutlets!”, “This is not tenderloin at all!” "terrible meat, solid veins!"

But in fact, this is an excellent piece of meat. It is in second place in terms of tenderness after tenderloin (the one that is really tenderloin :-)), and the taste is much richer. Great for steaks. One of the “alternative cuts”, very tasty, but three times cheaper than the well-known ribeye :-) Recipes for alternative steaks have now begun to appear more and more often, since even wealthy people are often choked to shell out three thousand per kilogram of meat.

You can fry a steak from a “shoulder cut” straight from the vein; this is done both in restaurants and in home kitchens in Europe and America. The pieces in the picture above are prepared for this (the picture is not mine, if anything). Or you can suffer for ten minutes and remove the veins. Now I'll show you how to do it.

In order to cut meat, you need to buy it :-) In Moscow, I get beef either from Miratorg or Myasnov. I just haven't tried others. Perhaps they will suggest something more worthy and not at the price of a Boeing in the comments - I will be grateful.

Beef from Myasnov, in my opinion, has a more pronounced taste. But tough.

Miratorg offers two types of “shoulder tenderloin”: from grain-fed and grass-fed cows. For steak, it is better to choose a piece of meat from a grain-fed cow.

This is what he looks like. Of course, one disappointment for those who wanted “tenderloin”. And we take a sharp knife and use it to remove the film from the meat. To do this, the knife must be inserted under the film, which must be kept taut. Hold the knife flat and point it slightly upward so as not to shred the meat.

And here is the meat without film.

The vein is visible.

Using a sharp knife, we slowly separate - we don’t cut off, rather scrape off - the layer of meat from the vein. There's no need to rush. We hold the vein with our hand so that it is taut.

One piece is without a core, the second is still on it.

And now both are cleared. And in front of us are two flat, clean pieces of meat. And the veins and films go into the freezer - they will come in handy.

Everyone knows that steaks need to be cut across the grain. If you do this with flat pieces of meat, the pieces of meat will be too narrow. There is a way out - cut the meat at an angle.

The meat is ready for further processing. You can salt and pepper it and immediately put it in a frying pan or on a grill, or you can marinate it (I made a marinade from olive oil, lemon juice, honey, soy sauce and cayenne pepper, but I used it in very small quantities so as not to overpower the taste).

The meat turned out wonderful :-) I fried it on coals for 3 minutes on each side, and then it “rested” for 5 minutes under foil.

And this same “shoulder tenderloin” can be baked or stewed. But this will be a winter recipe, perhaps not for the dacha :-)

And buyers can be understood. They buy something like a TENDERLOIN, bring it home, start cutting it into pieces, and then this:

But in fact, this is an excellent piece of meat. It is in second place in terms of tenderness after tenderloin (the one that is really tenderloin), and the taste is much richer. Great for steaks. One of the “alternative cuts”, very tasty, but three times cheaper than the well-known ribeye. Recipes for alternative steaks have now begun to appear more and more often, since even wealthy people are often choked to shell out three thousand per kilogram of meat.

In order to cut the meat, you need to buy it. In Moscow, I get beef either from Miratorg or Myasnov. I just haven't tried others. Perhaps they will suggest something more worthy and not at the price of a Boeing in the comments - I will be grateful.

Beef from Myasnov, in my opinion, has a more pronounced taste. But tough.

Miratorg offers two types of “shoulder tenderloin”: from grain-fed and grass-fed cows. For steak, it is better to choose a piece of meat from a grain-fed cow.

And here is the meat without film.

The vein is visible.

Using a sharp knife, we slowly separate—don’t cut, rather scrape—the layer of meat from the vein. There's no need to rush. We hold the vein with our hand so that it is taut.

One piece is without a core, the second is still on it.

And now both are cleared. And in front of us are two flat, clean pieces of meat. And the veins and films go into the freezer - they will come in handy.

Everyone knows that steaks need to be cut across the grain. If you do this with flat pieces of meat, the pieces of meat will be too narrow. There is a way out - cut the meat at an angle.

The meat turned out wonderful. I fried it on coals for 3 minutes on each side, and then it “rested” for 5 minutes under foil.

And this same “shoulder tenderloin” can be baked or stewed. But this will be a winter recipe, perhaps not for the dacha

Steaks are a very “masculine” dish. Women (even those who are wizards and craftsmen in the kitchen) rarely understand steaks, know how to cook them and are not afraid to eat them.

From women you can often hear phrases like “I marinated pork, pounded it, fried it, oh, what a delicious steak, and with mayonnaise!”)))

Let's dot all the "e"s right away: only BEEF can be a steak and nothing but it.

In stores you can often find “sturgeon steak” or “lamb steak” on sale (steak is the name given to anything that has the appropriate shape) - these are erroneous names (in stores, erroneous price tags are not uncommon, for example, for fish such as “salmon” and “trout” does not exist in principle, but what do we see on the shelves?)

Many people believe that the juiciest, softest and most delicious beef is fresh meat. This is a popular misconception. Fresh meat is tough and has an unpleasant and specific smell and taste.

But the maximum softness, juiciness and characteristic taste has “aged” meat, which was kept for several weeks under certain conditions (at a temperature of 2-4 degrees and a certain humidity). Aged meat is dark in color (much darker than normal).

At the same time, “marbled” grain-fed beef is considered ideal for frying - this is the meat of special breeds of cows that are fattened in a certain way, so that the thinnest strips of fat are formed in the thickness of the meat.

“marbled” veins in Miratorg beef

If your views/religion/beliefs/health allow you to eat meat, then marbled beef is something you should definitely try. If you haven't eaten marbled beef steaks, consider that you know nothing about meat))

Marbled beef has only one drawback - the high price. For example, Japanese Wagyu beef can cost 25-30 thousand rubles per kilogram.

Miratorg beef is much cheaper, but ready-made Miratorg steaks will still cost you quite a lot - for example, 1,400 rubles for 400 grams of filet mignon.

For many, this amount is quite significant, so I recommend paying attention to the “shoulder cut.”

I don't write reviews on things I haven't eaten, so my photos often feature half-eaten foods. Sorry)

"Shoulder cut" is a piece of pulp without bone or cartilage , with one small film around the edge of the piece. Consider that there is no waste - the whole piece will go into use.

The meat is sold in one piece in vacuum packaging - piece 1.3-1.5 kg, you'll have to buy the whole thing.

Meat can be stored in packaging and in the refrigerator for more than a month.(check expiration dates) after opening the package - 24 hours.

From personal experience: My husband and I roasted and ate Miratorg beef within 48 hours of opening it, and boiled or froze the leftovers (and then boiled them) or made patties out of them. No one was poisoned and no meat had to be thrown away.

Sold in supermarket chains" Crossroads", "Auchan", "ABC of Taste", "The Seventh Continent" , however, I recommend buying Miratorg beef at Auchan or, at worst, at Perekrestok.

There is more choice, the pieces are fresher and the prices are much nicer.

Without discount a piece of "shoulder tenderloin" will cost you 800-850 rubles kilogram , but there are very often discounts on Miratorg beef and discounted price 600-700 rubles .

I personally have no complaints about the “marbling” of Miratorg beef. Although it is customary among aesthetes to criticize Miratorg (like any Russian food products), I believe that in terms of marbling and taste, it will give a head start to some Australian suppliers.

“Shoulder tenderloin” has a convenient elongated shape and is perfectly cut into individual steaks.

A SIMPLE RECIPE FOR COOKING THE “CORRECT” STEAKS

_______________________________________________________________________________

So, you took the plunge and bought marbled beef. What to do with it next and what will you need?

In any case, you will need a good sharp knife, salt, vegetable oil (ideally olive, but sunflower will do), and also:

Beginners are usually going to do well done steak is WRONG.

Frying well done will simply turn your steak into a piece of ordinary medium-tough meat and you will not understand where the salt is.

And before you start frying, remember a few basic rules:

steaks are not marinated! Good marbled meat does not need marinade. In bad restaurants, they try to mask the insufficiently good taste of beef with marinade.
Steaks are not salted or peppered either before or during frying. All seasonings - for the finished steak
It's better to undercook than to overcook. An undercooked steak can be thrown into the pan again. There's nothing you can do about something that's overcooked.

Let's start cooking.

STEP 1:

Cut the meat into pieces 2-2.5 cm thick. The thicker the piece, the more “bloody” it will be.

Let the meat sit for about 30 minutes.

STEP 2:

While the steak is resting, set the power of the stove to 2/3 of the maximum. This rule works for 99% of household electric and gas stoves. I have the most primitive stove (as can be seen in the photo below) - I set the division to 4 out of six possible.

Place the frying pan on the stove and let it get very hot and hot.

A drop of water that falls on a frying pan should evaporate instantly.

STEP 3:

Lubricate the steaks thoroughly with oil on both sides.

If you don’t have a brush, you can apply it with your fingers or a cotton pad, or simply dip the steaks in a saucer with oil.

We prepare a separate clean plate for EACH steak and something to cover this plate with (a piece of foil, a lid, another plate).

STEP 4:

We put the steak on a hot frying pan, turn on the stopwatch and then all that remains is to turn the steak over in time and remove it from the frying pan in time.

What level of doneness do you want?

Rare- fry for 2.5 minutes on each side
Medium Rare- 3.5 minutes on each side
Medium- 4.5 minutes on each side
Medium Well- 5.5 minutes on each side
Well done- 7 minutes on each side

If you have a culinary thermometer that allows you to determine the temperature inside a piece of meat, then the system is as follows:

Rare- fry for 2 minutes on one side, turn over, insert a thermometer probe and fry until the temperature reaches 50 degrees
Medium Rare- fry for 3 minutes on one side, turn it over, stick the sensor in and bring it to 55 degrees inside the piece
Medium- 4 minutes on one side, turn over, bring to 60 degrees on the thermometer
Medium Well- 5 minutes on one side, turn over, bring to 65 degrees inside the piece
Well done- 6.5 minutes on one side, turn over, bring to 70 degrees inside the piece.

STEP 5:

RESULTS: The steaks obtained in this way are not classic, that is, they are, of course, not filet mignon, ribeye or “picanha”.

However, the “shoulder cut” is a fairly inexpensive way to get an idea of marbled beef and decide whether you should continue your acquaintance with steaks, or if it’s not your thing at all.

From 1 kg of beef you get about 5 steaks, i.e. each steak will cost you 130 - 160 rubles, depending on whether you take the meat with or without a discount.

It is unlikely that you will be able to try steaks cheaper anywhere.

“Shoulder tenderloin” is perfect for stewing and for cutlets and for any meat dishes, so the meat will not go to waste.

How to cook shoulder blade pulp deliciously?

How to cook tender shoulder blade pulp in the oven?

Recipe for making shoulder blades in a slow cooker

Grilled shoulder meat

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