Name this cut of beef

smokingal

All the places from which I have purchased Wagyu short ribs have left the Latissimus Dorsi muscle (and therefore the exterior fat layer) attached, which doesn't align with IMPS/NAMP standards.  Not sure why they do this, but that muscle does not cook well when doing low-n-slow.  For today's cook, I made sure to trim that wedge shaped muscle out of this two-rib slab.
It's appearance reminds me of blade/lifter/wedge/cap meat, but that cut is from the rib subprimal, not the plate.  I'm pretty sure it will respond well to high temp cooking.  Any ideas?

Photo Egg

I’m bookmarking this to learn more.
Great Post!

SGH

If you are looking for the name of the muscle it’s self it’s the Serratus Ventralis muscle, but I have a sneaky suspicion that you already know that sister. 
If you are looking for the name of the commodity cut it’s called an “arm steak” in the south. Like most cuts it has many other names depending on the region.  
As to your question as to why some of the LD or “part” of the LD is left intact, more often than not it is not intentional. It’s usually a mechanized processing error or an inexperienced commodity cutter wielding the knife. 

Photo Egg

SGH said:

If you are looking for the name of the muscle it’s self it’s the Serratus Ventralis muscle, but I have a sneaky suspicion that you already know that sister. 
If you are looking for the name of the commodity cut it’s called an “arm steak” in the south. Like most cuts it has many other names depending on the region.  
As to your question as to why some of the LD or “part” of the LD is left intact, more often than not it is not intentional. It’s usually a mechanized processing error or an inexperienced commodity cutter wielding the knife. 

BAM...

Fred19Flintstone

^^^ This is a big reason why I think this forum is so good.  I learn a lot.

mahenryak

Of course, once @SGH does the real work in identifying the protein anyone can search for a recipe.  FWIW I did and found a braising style cook:

https://oureverydaylife.com/cook-arm-steak-31922.html

Bear 007

Isn't that a skirt, they sell it up here for sirloin tips and cut it all to pieces, it's really not my favorite cut, it can be good but it can also be like shoe leather, maybe I'm just not cooking it right.

stlcharcoal

Bear 007 said:

Isn't that a skirt, they sell it up here for sirloin tips and cut it all to pieces, it's really not my favorite cut, it can be good but it can also be like shoe leather, maybe I'm just not cooking it right.

No, skirt is from the the plate......down on the underbelly by the flank and hanger steaks.  Looks a lot like it though.  Hopefully they're not calling it sirloin, because it's nowhere near that.  I've never had much luck with it either.

I get upset when I see them selling "$5 filets".  A filet can be anything that you cut, but it's not a filet mignon / tenderloin.  It's usually the tres majors which is off the chuck.....aka mock tender.  The size is similar to a pork tenderloin and it's a great cut of meat for $8 a pound, but it's a helluva lot chewier than tenderloin.  Lot of restaurants have been caught substituting it, just like smashing pork tenderloin flat and trying to pass it off as veal.

lousubcap

@smokingal Learn something new here dang near every day.  That said, the marbling in those ribs is definitely up to the wagyu label.  Gonna be quite a banquet.  Enjoy and post pics. 

northGAcock

Fred19Flintstone said:

^^^ This is a big reason why I think this forum is so good.  I learn a lot.

Me too. Still trying to get my lawn to look like yours.  Happy 5th.

Sea2Ski

If that is the the Serratus Ventralis it is usually moderately tender and does not need a long low and slow. Although I would think it react to low and slow fine (almost everything can- but wether it is preferable or the best way is of personal preference... right?)  

But need clarification. I am a bit confused by the pictures.  Is the bottom picture the piece cut which is circled in the top? Or a totally separate piece of meat? 


Trying to learn as well whenever and wherever I can, but need to make sure what I am interpreting and seeing is correct. 

smokingal

All, I should have clarified that this 2-rib slab is cut from the beef short plate.

@SGH @Sea2Ski The circled portion in your pic is what does not belong in a standard plate short rib cut and is what I have removed, as shown in the second picture.  It is the latissimus dorsi (LD) muscle.  The serratus ventralis is the main muscle running through the plate short rib and is what gives it that wonderful flavor.  Removing that would have been butchering this wonderful rib slab.


I see where SGH is going with the arm steak label.  The chuck subprimal is the only one that refers to the LD muscle being included in the main cuts that come from that section, despite the fact that it appears to run through the rib and plate subprimals.

(number 7 in the list)




When reviewing the steaks that come from the beef plate, I don't see anything that includes the LD muscle:  https://www.beefitswhatsfordinner.com/cuts/cut/2850/plate-primal

In fact, another source I trust to be accurate goes into great detail on the muscle and even lists the retail cuts that include it, none of them being from the plate.

https://bovine.unl.edu/main/index.php?lang=English&what=muscleDescriptions&listBy=scientificName&musID=15

A lot of the meat from the beef plate subprimal gets used for ground beef.  Pretty sure that's what they do with this beautiful 1.75 lb cut I have crafted.

This came from a small farm and I think the point SGH made regarding inexperienced cutters has some validity.  For instance, SRF doesn't include this muscle in with their short plate ribs.  Theirs are cut to IMPS/NAMP standards.

It's rated as:

1. Slightly Tender
2.  Slight amount of connective tissue
3.  Moderately intense flavor (when prepared using moist cooking methods)
4.  Moderately juicy (when prepared using moist cooking methods)

I'm going to call it a 'deckle roast', divide it into steaks, sous vide and then briefly grill for some char.

@Bear 007 The outside (plate) and inside (flank) skirt steaks run along the inside of the rib cage, whereas the meat I posted was cut from the part anterior to the rib.  The outside skirt steak is more tender and finding it is like spotting a unicorn.  I've tried both and found them both tough.  Try purchasing it from a different place (online) and cooking it sous vide, as that has made all the difference in the world for me.