Chilebrown at home

Sunday, March 20, 2022



Last night we had an interesting cut of beef. The proper name is ‘Tares Major’. It is a cut from the Chuck section right below the front leg. It was just as tender as a filet with a whole lot of beef flavor and at a fraction of the cost of the filet. This particular cut was processed by Creekstone Farms and is from a Black Angus breed. We found this at Lakewood Meats in Lodi California. If we come across this cut again we will definitely purchase.

As you can see this cut of beef is very lean and needed minimal trimming. We salt and peppered and cooked over a very hot grill. We rotated the cut every 2 minutes until temperature hit 120. It was rested for a very long 10 minutes. Tender and flavorful made this a winning dinner. Oh Yeah.


Zio said...

Sweet. I've not had that cut. I'll have to ask our ranchers if they can have the processor include that. Thanks CB!

Big Dude said...

Thanks for the info. I've never seen it but will be on the lookout.

Zio said...

Tried a bistro steak last night. Small frame animal about 4 yrs old. Flavor was excellent and it took to smoke really well. We used grape wood for smoke and it did nicely providing good flavor and color. Zia and I think it's a good candidate for an overnight marinade though to break it down a bit. Thanks for the tip!

Chilebrown said...

Zio, Grape wood is a smoking wood I have not used very much. I will have to pick some up and give it a try.