Something I won't choke on

Discussion in 'Meat Selection and Processing' started by borad, Nov 14, 2014.

  1. borad

    borad Newbie

    I tried making my own steak for the first time in years, and the first time ever in a pan, and I had to cough up a piece of connective tissue, unless it was fat. I don't remember the cut. I tried trimming it but I guess I didn't trim enough. I want a lean cut with no connective tissue (unless it's along the outside which I could easily trim). What do you recommend?
  2. Rib-Eye hands down. Yes it will have fat.

    I see this is your first post. When you get a chance will you drop by roll call so everyone can give you a proper SMF welcome?

    Happy smoken.

  3. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    If you're having trouble swallowing I'm gonna recommend you steer clear of steak until you talk to a doctor. Your post kinda makes me think you may want to stick to things that might be easier to chew and swallow.
  4. borad

    borad Newbie

    Rib eye sound like the opposite of what I want judging by what I just read:

    "The rib eye also has more connective tissue than other steaks, especially as it gets higher up toward the shoulder, and those tissues also need time to render and break down."

    There's nothing wrong with my swallowing ability, and if it takes special swallowing ability beyond all the other food I eat, I don't want to risk feeding it to anyone else either. I felt a rubbery texture that I don't think anyone wants whether it's swallowable or not.
    Last edited: Nov 14, 2014
  5. dahoovman

    dahoovman Newbie

    I'd recommend sirloin. It's one of the leaner cuts without being tough, and it has a great steak flavor. Fat is usually isolated to one side and is very easy to remove.

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