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I should have added that it's not very tender, so it's considered a poor cut to use as-is, in most cases, unlike other prime cuts. Fajitas is the only dish I kn

I should have added that it's not very tender, so it's considered a poor cut to use as-is, in most cases, unlike other prime cuts. Fajitas is the only dish I know about that uses skirt steak without grinding it up first, and even then, it is (as far as I know) always marinated first. But I don't pretend to be an expert, just a foodie. In my country, I believe skirt steak always ends up becoming ground beef for things like hamburgers. Which is a bit odd, when I think about it, since most stores do carry rump (aka round) steak cuts, which is also a not very good, not very tender cut. That's what I think you mean by "eye of round"?

dpark 13y ago
There's no question that it's not the most tender, but like hanger steak, it's prized for flavor rather than tenderness. It's great grilled so long as it's cut properly. Out of curiosity, what country are you from? I'm shocked to hear that they turn skirt steak into ground beef. That seems like a waste to me (and seems like a job for something like chuck roast). I think "eye of round" is the center part of the round/rump, as opposed to top or bottom round, but I'm not certain. And yes, it's a poor cut for steak. Probably okay for roasting if done properly, but I've never tried.
- lobster_johnson 13y ago
  This is in Norway. And I am absolutely sure that it's not sold in supermarkets. Same with flank steak. When I asked a local butcher for it, I was told that they could have it ready for me in 3 days, which implies that the slaughterhouse (or whatever is their upstream is) don't even deliver that part of the animal to the butcher.
  - dpark 13y ago
    Sorry for the late response, but wow. You can't even get flank steak? That's hugely popular here now (US, Seattle specifically). I can find flank steak everywhere (and the price is way up from where it used to be). That really interesting that you have to pre-order this. It's also interesting because it highlights that you actually have butchers. :) We have butchers in Seattle, of course, but most people get their meet from the supermarket now (in some parts of the country there are no standalone butchers anymore).
    - lobster_johnson 13y ago
      Most people do get their meat from supermarkets in Norway, but a lot of butchers have cleverly turned their stores into high-end gourmet delis. Gourmet sausages, cured/smoked meats, marinades, pre-marinated meat etc. are all in vogue. I guess people got tired of obsessing about coffee and making beer. You still have quite a lot of old-style, no-frills butchers, but they are almost invariably halal butchers that serve the relevant part of the immigration population.

dpark 13y ago

There's no question that it's not the most tender, but like hanger steak, it's prized for flavor rather than tenderness. It's great grilled so long as it's cut properly. Out of curiosity, what country are you from? I'm shocked to hear that they turn skirt steak into ground beef. That seems like a waste to me (and seems like a job for something like chuck roast). I think "eye of round" is the center part of the round/rump, as opposed to top or bottom round, but I'm not certain. And yes, it's a poor cut for steak. Probably okay for roasting if done properly, but I've never tried.

lobster_johnson 13y ago
This is in Norway. And I am absolutely sure that it's not sold in supermarkets. Same with flank steak. When I asked a local butcher for it, I was told that they could have it ready for me in 3 days, which implies that the slaughterhouse (or whatever is their upstream is) don't even deliver that part of the animal to the butcher.
- dpark 13y ago
  Sorry for the late response, but wow. You can't even get flank steak? That's hugely popular here now (US, Seattle specifically). I can find flank steak everywhere (and the price is way up from where it used to be). That really interesting that you have to pre-order this. It's also interesting because it highlights that you actually have butchers. :) We have butchers in Seattle, of course, but most people get their meet from the supermarket now (in some parts of the country there are no standalone butchers anymore).
  - lobster_johnson 13y ago
    Most people do get their meat from supermarkets in Norway, but a lot of butchers have cleverly turned their stores into high-end gourmet delis. Gourmet sausages, cured/smoked meats, marinades, pre-marinated meat etc. are all in vogue. I guess people got tired of obsessing about coffee and making beer. You still have quite a lot of old-style, no-frills butchers, but they are almost invariably halal butchers that serve the relevant part of the immigration population.