High steaks

Authors :: Lang, Joan
Source :: Restaurant Business. May 1, 1998, Vol. 97 Issue 9, p86, 7 p.
Publication Year :: 1998
Abstract: Restaurant chefs are able to create innovative and upmarket entrees by using less costly cuts of beef. Skirt steaks take up marinade flavors very well, while tri-tip steak can be prepared in a variety of different ways. Sirloin butts that are cut against the grain provide appropriate texture and taste. Slow cooking brisket can produce an entree that is fork-tender.<br />Got a beef with premium-priced cuts? No problem--the most exciting meat dishes around call for the best bargains in the butcher ease. Is there life beyond filet mignon and prime [...]