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Serendipity...Found my new meat shop

WokOnMediumWokOnMedium Posts: 1,376
edited 12:20PM in EggHead Forum
Lawrence's was the grocery store I went to when I lived in my second apartment in Hinton. It was small, not a lot of selection, but it was on the way home from work. Well, I recently learned that I can buy prime beef there....the only place in town!

Sooooo, as you saw earlier I bought a prime rib roast (which is why I was there), lots and lots of changes, even less selection for groceries, but it was meat heaven!

On my way to the back cooler I saw a cooler with smaller cuts. And noticed these here packages:

I've been dreaming of some jerky so I took a closer look and HOLY CRAP!!!!!!

When was the last time you saw that kind of price tag on flank? So I grabbed two packages (8 lbs). Got them home and had to cut off a little fat, but they were beauties. Cut them into strips with the grain, and shook on some High Mountain jerky stuff. We'll be smokin' tomorrow afternoon.


  • JERKY FEST 2011!
    You go girlfriend!!
  • cookn bikercookn biker Posts: 13,407
    Nice! Take pictures Staci.
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Little StevenLittle Steven Posts: 28,665

    That is cheap. Choice is one or two down from prime? I don't think grading matters on a flank anyway.



    Caledon, ON


  • WokOnMediumWokOnMedium Posts: 1,376
    Steven, I don't know where choice falls. I gotta tell you most of the time I don't know what the heck I'm doing. There was some trimming to do because I think the goal is lean. It had a couple ribbons of fat layered inside, so we'll see, God knows I've made more expensive mistakes in my life ( we won't list them here [Roger]), so if it's not a total loss I'm okay with it. :laugh:

    I'll let you know how it goes tomorrow.
  • loco_engrloco_engr Posts: 3,673
    I'll volunteer to be an off site field tester! :laugh:
  • RipnemRipnem Posts: 5,511

    Show us how it turns out. I'm eager to make some jerky soon.
  • Little StevenLittle Steven Posts: 28,665

    You can cook flank other ways too :laugh:


    Caledon, ON


  • onedbguruonedbguru Posts: 1,242
    If you are making jerky with it, trimming the fat may be desirable. If you are making fajitas or other dishes, the biggest mistake is trimming it. I have not found a meat shop yet that didn't trim it all off. Skirt and flank needs that fat-cap just like brisket and pork butt/shoulder to make it tender and juicy. With it trimmed too much, IMO, it tends to be dry and chewy.
  • HossHoss Posts: 14,600
    USDA...#1-Prime,#2-choice,#3-select,#4-cutter/utility. ;)
  • WokOnMediumWokOnMedium Posts: 1,376
    Didn't have a whole fat cap, but more fat than I have ever seen on a flank. Jerky trim, any other purpose I've seen people threatened with banishment! I know better! :laugh:
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