Beef Cake! - LIFE'S A BEACH Blog at - 309591


Aug. 27, 2013 3:08 pm 
Updated: Aug. 31, 2013 1:05 pm

OK, now that I have your, you over there, eyes on the written portion for now, please!

My grandfather's family business was butcher shops.  They owned a few and they provided a nice living, which included good meats.  I grew up eating the best quality chops and steaks and roasts and ground beef and learned a little bit along the way.  I got married and moved around the US with my serviceman husband and that meant I had to face the reality of buying meat in different geographic markets.  I knew the standard cuts of beef, shoulder, chuck, loin sirloin, rump, bottom and top round, flank steak and skirt steak and knew how marbling affected the grade.  I knew the difference between grass fed and corn fed and how the way meat is cut affects the tenderness.  So I was completely flummoxed standing in Lucky's Supermarket in Sacramento, Ca.  trying to figure out the difference between a NY strip, Kansas City steak and Chicago steak.  I stood there gazing at the diagram of the steer and trying to relate it to my mental map of the US.  


That was in the early 1970s and things have gotten more confusing ever since.  Today, one is offered Tri Tip, Ranch, Club and Flat Iron steaks.  Ground beef used to be Ground sirloin, Ground Round, Ground Chuck or just Ground Beef and it was safe to eat it raw, because it had been properly processed and handled and ground right in the store a few hours or less earlier.  Today you get percentages of fat with no indication of the origin of the meat so it is like playing roulette on the flavor and you have to cook it way beyond the point of best flavor to be safe from food borne illness.  And if one can believe what is reported, someone with much too much time on his hands has managed to produce tasteless stuff purported to be ground beef in a petri dish!!! locate a local butcher shop where you get to know the people handling your dinner and can rely on them to offer the best they can because they need you in order to stay in business.  Or a local farmer who raises his own stock and can tell you what they had each day for breakfast.  

Then you are in for a treat.  It is absolutely possible to get lean ground chuck with all its inherent flavor or ground sirloin safe to serve as Steak Tartare!

So be good to yourself, spend a little more and invest in the healthy, tasty goodness of beef.;prop24=SR_Title&amp;e11=national%20cattlemen&amp;e8=Quick%20Search&amp;event10=1&amp;e7=Home%20Page<;prop24=SR_Title&amp;e11=national%20cattlemen&amp;e8=Quick%20Search&amp;event10=1&amp;e7=Home%20Page<

Aug. 27, 2013 3:26 pm
Aren't the different name of the various cuts confusing? I grew up with Tri-Tip on the central coast of California. Well seasoned with salt, pepper and garlic, cooked low and slow over an open flame over red oak. To this day, it is a favorite of mine.
Aug. 27, 2013 3:34 pm
Well, you certainly got my attention! Creative and innovative way to start a blog, IMHO. I think many of us have discovered that bigger is NOT better, when it comes to food. The growth in farmers' markets and the renewed interest in local produce and meat is encouraging. We have a local business that began as a source for only grass-fed beef, lamb and bison, and now provides local produce and eggs as well. Now I understand why folks of "a certain age" say that food doesn't taste as good as they remember. Fact is, it doesn't! Thanks, BigShotsMom!
Aug. 27, 2013 3:36 pm
Thanks for your informative blog! I think I need to make friends with my local butcher shop---located right next door to the grocery store!
Aug. 27, 2013 3:52 pm
You had me at Mr. Man's Six Pack! I grew up eating New York Steak. I don't know what they're calling now. I just wish the names of meat would be like the Botanical names of plants. Universal Latin! Then call the different cuts what ever you want regionally. Great, informative blog. Love it and those recipes too!
Aug. 27, 2013 3:54 pm
Great intro! I agree with Baking Nana Tri Tip is my favorite but it's becoming more difficult to find it with the fat cap on.
Aug. 27, 2013 3:54 pm
Just for the record, I don't look like that anymore. I quit waxing my chest two years ago. I'm fortunate enough to know my farmers and their cattle as well as the locker plant they are processed at. Great blog BSM.
Aug. 27, 2013 4:05 pm
duboo! I'm laughing so hard that my dimples are aching! Marianne, definitely get to know your local butcher, especially for the finer cuts of beef. All I do is say, "Hi John! How are you?", with my dimpled smile and the man turns all red and asks me how he can help me. Daddy was right! Works everytime!
Aug. 27, 2013 5:53 pm
Hahahaha, you definitely got my attention! Everything looks sooo good. Great blog and pics, BSM! :)
Aug. 27, 2013 6:34 pm
That got my attention also. We did have a butcher that we bought from for years, but he retired, so now it's from the store. Great photos and blog. Thanks BSM.
Aug. 27, 2013 10:04 pm
You make me feel better, BN. I really thought I was the only one confused by the new names. Thanks for stopping in.
Aug. 27, 2013 10:08 pm
Bibi, the best thing that ever happened to my family is the Farmers Market! Ours certifies the offerings are local and organic. It has grown from a handful of farmers to now offer meats, honey, eggs and poultry, and dairy. I rarely go to the supermarket for more than paper goods and cat food.
Aug. 27, 2013 10:11 pm
Marianne, it does cost more. But for us, a smaller helping of really good meat is so much better than a lot of mediocre. Plus, my butcher is a really nice man who has never given me bad advice.
Aug. 27, 2013 10:14 pm
Candice, I so agree on the naming! And if I thought beef was confusing, now they are starting in on pork. What's next, renaming chicken wings?
Aug. 27, 2013 10:16 pm
Brian, I keep hearing how good Trip Tip is, but I don't think I have ever had it. At least not under that alias. Thanks for dropping in.
Aug. 27, 2013 10:19 pm
Now see, duboo, I was trying to preserve your anonymity , LOL! And, ouch, just thinking about the waxing is painful. You are fortunate. The closer we get to the source, the better the meat IMO.
Aug. 27, 2013 10:22 pm
Cathy, I do pretty much the same thing, except I call my butcher Rob! He is one of the most important men in my life.
Aug. 27, 2013 10:23 pm
Thanks, Christina. Thanks for visiting. I do try to be a little different. This is going to be a tough act to follow.
Aug. 27, 2013 10:26 pm
Hi, Manella! Some supermarkets have great meat. It all depends on the butcher who runs the department. Thanks for taking the time to drop in.
Aug. 27, 2013 10:33 pm
LOLOLOL Well. HELLO there! I think you should start Every blog that way BSM! ! Just think how many more readers you'd get? lol Yes, now about the beef, I bought that grass fed beef strips last week, we ate it and to be honest with you, I was not all that impressed with the taste. I went to Sprouts & spent $6.99 lb for stir fry meat! Uuuggg. Maybe my taste buds are burned out. Love your blog :):) I will keep an eye out for better beef at a better price. We don't have a good butcher in my area. Not sure how far is Too far to get to one either.
Aug. 28, 2013 5:29 am
LOL - love it! Good info as well.
Aug. 28, 2013 6:08 am
Oh, so true! I remember moving to Idaho from California. The butcher at the local (and only) market didn't have any tri-tip roasts. That being my favorite (Baking Nana and I have something in common) I had to ask him to cut one each time I went in wanting one. Now he cuts them every day, but only one or two at a time depending on the season. We are lucky to have local organic raised beef. Needless to say, we eat a lot of it. Thanks for the great post, BSM!
Aug. 28, 2013 6:38 am
I had never even thought to look for a butcher, what a great idea! My mom and grandma always just got all their food, meat, cheese, milk, veggies and fruits at the grocery store. Hubby comes more from farming family, his grandpa raised sheep, so he knows more about farm to table food than I do. Thanks for the awesome and informative blog!
Aug. 28, 2013 6:41 am
Hello Big Shots Mom! I never heard of tri tip roasts. How about Pikes Peak Roast. I get a Pikes Peak Roast with my 1/2 beef and I do not know what kind of roast it is. It is not a very tender roast, so I have to be careful how I cook it. Nice blog-especially the Chippendale!
Aug. 28, 2013 10:11 am
Hi Patty, I thought you might like that. Around here the best place to look for a butcher is in a smaller, independent grocery, rather than a stand alone store. Sometimes just getting to know your supermarket butcher can make a big difference.
Aug. 28, 2013 10:12 am
Thanks for visiting, MWC,
Aug. 28, 2013 10:15 am
Cookin'Cyn, it sounds like you found a good arrangement with your local market. Thanks for telling how it goes in your area.
Aug. 28, 2013 10:18 am
Man, I think things have changed over the last generation or so and what I have experienced may not hold true for all parts of the country.
Aug. 28, 2013 10:26 am
Hi, Lela! Maybe you know what a Denver roast is. That is another one I can't quite figure out. That is one I have only recently seen in pictures. Pikes Peak? Nope, not familiar with that either. But now I am determined to try to put these names in a list and try to find out where they are on my steer map.
Aug. 28, 2013 11:00 am
Loved the title! Your photos were lovely. It is hard finding good meat at a grocery store. There is nothing like the flavor of homegrown beef!
Aug. 28, 2013 2:01 pm
Hi Cat! Lately it is hard finding much I want to eat at the grocery. I find myself reverting to the way our grandmothers shopped. One place for meat, one for produce and still another for staples. Nice of you to stop in.
Aug. 28, 2013 5:10 pm
BBAAAHHHAAA How WELL you know me!! Love it!!
Aug. 28, 2013 5:13 pm
We get a wonderful bbq tri tip at a restaurant called Wood Ranch BBQ.!! YUMMY. Drooling & gotta run to the market!
Aug. 30, 2013 3:59 am
The different cuts of meat can drive you nuts. I've eaten flat iron steaks when I travel, but have never seen one locally at a store. And oh I long for the old-fashioned meat market where you could get to know the butcher. Aren't too many of them left these days. But I will say that our Publix Supermarkets are pretty darn accommodating on special requests. They even boned turkey breasts for me, on the spot, at no additional charge. Enjoyed your blog.
Click to Change your Profile Picture

Home Town
Long Island, New York, USA
Living In
Long Beach, New York, USA

Member Since
Mar. 2009

Cooking Level

Cooking Interests
Baking, Mexican, Italian, Mediterranean, Healthy

Gardening, Walking, Reading Books, Charity Work

Subscribe Today!

In Season

Gourmet Chicken
Gourmet Chicken

We have over 150 different ways to take chicken from everyday to gourmet.

Springtime Salads
Springtime Salads

All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.

Spring Sale! Only $5.99
Spring Sale! Only $5.99

Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.

About Me
I am a mother, grandmother, great grandmother by marriage and great aunt. My empty nest seems full most of the time and they all are ready to eat at any moment. I am busier now than I ever imagined once I retired. I now manage our parish friendship kitchen and help in the food bank. Part of what I love most is helping our clients learn to eat nutritiously on their very meager budgets and Allrecipes has been an invaluable tool.
My favorite things to cook
I love anything i can make from scratch, i like to bake breads, rolls, cookies, cobblers, pies. I like to make large dinners too and entertain frequently. I love trying new recipes out on friends and family. Sunday brunch has become a family focal point and if something new doesn't appear they act deprived.
My favorite family cooking traditions
I didn't really grow up with any. Neither my mother or grandmother were great cooks. I learned to cook by trial and error on my own. But I married into a family of excellent cooks who went all out for holidays. All of my children cook well and we work well together preparing holiday meals.
My cooking triumphs
My first successful yeast bread. I spent years being terrified of yeast. The first time my MIL complimented me on a meal I felt like I had won an Emmy.
My cooking tragedies
My early years of cooking were one fiasco after another. I could actually cook fairly well, but had no idea when to start things so they all were ready at the same time. Some meals took whole evenings. My poor husband never once complained, although he did once mention he hoped dinner would be over before it was time for breakfast.
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States