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I don't think "sub-par cuts" makes sense as a category. Different cuts are just suited to different kinds of cooking. Calling a blade roast sub-par because it
by phonypc 5y ago
I don't think "sub-par cuts" makes sense as a category. Different cuts are just suited to different kinds of cooking.
Calling a blade roast sub-par because it doesn't make good steaks makes about as much sense as calling tenderloin sub-par because it doesn't make a good braise.
- Mikeb85 5y agoBlade isn't the best braising cut either. For braises short rib, chuck, oxtail, etc... are better. That's why I called it sub-par.
- yissp 5y agoI think it's just that the cuts suited to slow-cooking techniques tend to also be the cheaper cuts. Maybe that's because they are generally from larger muscles and therefore in comparatively greater supply.
- ofrzeta 5y agoIt makes a bit of sense because a tenderloin is much less meat than say a brisket. It's also much more tender when cooked a short time. So traditionally it's meat for a more affluent audience while a brisket is sold to the poor. Or so the story goes.