Topic: Thinking Out Loud.....

May 17, 2012 11:44 AM Makratz wrote:

We were trying to figure out where 'tips' ( a kind of steak) comes from.

Ortho soon, more braces!

May 17, 2012 12:36 PM raincitygirl wrote:

I am confused too.  I thought getting steak tips was same as sirloin tips but I need a butcher in MA to tell me this so that they are the same as what I understand from my MA days.  YUM.

May 17, 2012 06:04 PM, edited May 17, 2012 06:04 PM by raincitygirl

Sheila - there are restrictions on how much bluefish one should eat.  I have posted a link below but essentially the larger ones are worse than smaller ones for your health.  I don't like any mackeral, so don't ask me about it :)

You went to S&M today?

www.capemaycountyherald.com/ar...

May 17, 2012 07:04 PM chrisct wrote:

LOL

May 17, 2012 08:42 PM Makratz wrote:

You went to S& M today....lol.  google it!  lol!

May 17, 2012 08:48 PM, edited May 17, 2012 08:51 PM by Meece

I am guessing you are right, Diane.  I think they cut more than just the tips.  I usually get 6 or more ounces of tips from a tenderloin.  Found this when I Googled it:

1. Steak tips are usually from the Tri-Tip steak, the Round Tip steak, or the Tenderloin.
2. 7 Bone Steak is from the chuck section and rather tough.
3. Boneless Chuck Shoulder Steak is from the short loin and has little fat.
4. Boneless Top Loin Steak is cut from the short loin and is tender and flavorful.
5. Chateaubriand is part of the short loin and is usually prepared for two.
6. Chuck Eye Steak comes from the chuck, and is not as flavorful as a rib eye.
7. Club Steak is cut from the short loin, is called Delmonico, and has delicate marbling.
8. Filet Strip is part of the short loin and is very tender.
9. Filet Mignon is the tenderest cut of all, from the short loin, also known as tournedos.
10. Inside Skirt Steak is from the sirloin or flank.
11. London Broil is a thick cut from the round.
12. Porterhouse Steak is a thick steak from the loin area with mostly tenderloin.
13. Ranch Steak is a center cut from the chuck.
14. Rib-Eye Steak is a boneless cut from the rib. A Rib Steak has the bone still on.
15. Round Steak comes from the round and needs tenderizing.
16. Round Tip Steak is tender because it is close to the tenderloin area.
17. Sirloin Steak is usually thick, but you can pan broil a thinner cut.
18. Skirt Steak is from the flank area and is flavorful but tough.
19. Strip Steak comes from the short loin and is also known as the Kansas City Strip or New York Strip.
20. T-Bone Steak is from the tenderloin area and is a thick steak.
21. Tenderloin Steak is cut from the short loin and is very tender.
22. Top Blade Steak, or Flat Iron Steak, is tender and flavorful.
23. Top Sirloin Steak has little fat and is full of flavor.
24. Tri-Tip Steak is from the sirloin part of a steer and is good for grilling.
25. Under Blade Steak is cut from under the shoulder blade and is not very tender

May 17, 2012 08:51 PM Makratz wrote:

Grrrr!!  But we appreciate the info!

May 17, 2012 09:12 PM Makratz wrote:

Os Sheila into S & M with fish???

May 17, 2012 09:21 PM Makratz wrote:

hahahahahahaaaaa!!!!!!!!!!!

So, did you google it??

May 17, 2012 09:43 PM Makratz wrote:

Good night and good luck with your purity!

May 17, 2012 09:48 PM Makratz wrote:

May 17, 2012 09:54 PM sheila888-♥ wrote:

Meece...You went to all that trouble to list the meat cuts.....

Now we need a cow to see the actual area.....lol

May 17, 2012 10:32 PM duckyb1 wrote:

Larger the fish, the more mercury............that is the bottom line..............small fish have mercury........so do medium fish.............so.......the big fish eat the small and medium fish as a daily diet, so they ingest the most mercury....................does that make sense.............

May 17, 2012 11:02 PM chrisct wrote:

((((((((Deb))))))))

May 18, 2012 02:21 AM raincitygirl wrote:

Meece - thank you for that list and sorry you lost your bullets.  Maybe I just need to fly home and satisfy my craving :)

Sheila - the link that didn't work (did you try copy and paste?) said essentially what ducky is suggesting, but with specific guidelines such as no more than 6 servings of bluefish per year.  Glad you learned something new tonight - S & M!

Deb - depending on what you want to spend, here are some samples from the company I used.  It may be more than you want to spend, but they do a very nice job.

 www.myweddingfavors.com/Bridal...

www.myweddingfavors.com/Person...

www.myweddingfavors.com/loveki...

(((Deb)))