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Picked up a flank steak...
dougcrann
Posts: 1,129
All 12 pounds...any suggestions on carving this thing up?
Comments
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I have never seen a flank steak that big, how thick is it?Charlotte, Michigan XL BGE
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Wow. That is a big flank steak. What are you thinking to do with it? That will definitely make a few meals. Sorry I'm no help.
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Never seen a flanks that big! Are u sure it's not a different cut that was entered as flank thus creating an incorrect label?LBGE , 22.5 & 18 WSM, 26.25 Kettle, Jennair Gasser, & a plethora of mobile Webers
Avid Cubs - Jaguars - Seminole fan.
Jacksonville, FL -
That looks more like a brisket and not a flank - especially at 12.3 lbs
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It's about 4.25" at its thickest.Grillmagic said:I have never seen a flank steak that big, how thick is it? -
It could be miss labeled, looks more like a brisket flat, if so its nothing like flank steak.
Charlotte, Michigan XL BGE -
4.25 thick? Holy chit. Got a feeling the label is way off. SGH will know how to tame the beast lol...
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No fat cap, no big fat boogers on the sides. Had 4 or cases of these...doubt they were wrong labeled but...
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This place has been getting some rather large chuck rolls. Seen one in the bin that was 32 pounds a week or so ago...
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You sure there is not more than 1 in the package?Narcoossee, FL
LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy. -
32 pounds? A clod maybe?
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It's a clod or chuck roll unless they're laid on top of each other. Be tough to find a flank more than 4 or 5 lbs. ours are usually 2 to 3
Steve
Caledon, ON
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I agree, Sir Steven! My personal experience is the 1.5 to 2 pounders are the most tender and tasty. In spite of tenderizing and slicing thinly and diagonally across the grain the larger ones are still tough - or at least not as good.Little Steven said:It's a clod or chuck roll unless they're laid on top of each other. Be tough to find a flank more than 4 or 5 lbs. ours are usually 2 to 3
BTW dude, I'm still using bamboo skewers from packages you sent me years ago! Thanks again!Re-gasketing the USA one yard at a time -
Have you ever tried flap steak Ron? Same long fibres as skirt and flank but tender. Part of the sirloin.
Steve
Caledon, ON
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Should have cut it open prior to asking. There was 7 slabs in the package. SPOG & a 600* Egg...mmmmm.....sure was tasty....
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