Besides being fun to say, the Bavette steak is a great convenience cut. It can be marinated for long periods of time, plus it cooks extremely quickly. Use the Bavette as a center-of-the-plate protein alongside roasted veggies or as the star ingredient in sizzling fajitas. As Nick and Joe suggest, the Bavette offers incredible flavor with easy preparation all at a great value. Check out Crowd Cow's cut of the week: https://www.crowdcow.com/cut-of-the-week
over 1 year ago
Nick Michel and Joe Heitzeberg of Crowd Cow talk about flat iron steaks and why butcher's often love to take this relatively unknown cut home. Nick also shows you how to cook a flat iron steak.The steak is versatile and the cut can be served on a plate or sliced and used in tacos. You can smoke it, grill it, marinate it, dry rub it, etc. That's what makes it a Crowd Cow Cut of the Week: https:/...
almost 2 years ago
Cooking A5 Wagyu tenderloin steaks is simple to do. Follow these step by step instructions and you'll be enjoying one of the most precious cuts of beef available. Our meat tastes great and feels great. Shop our holiday gifts and order some today: https://www.crowdcow.com/holiday-wagyu Don't forget to try tasting slices of these filet mignon style cuts with sel gris (salt), wasabi, and soy sauce.
7 months ago
1. Rub steak with oil and season with salt & pepper 2. Add oil to pan set over medium-high heat 3. Sear steak and flip every 3 to 5 minutes, pressing down edges to promote an even cook. 4. Remove after reaching an internal temperature of 135°F. 5. Rest for 10 minutes before slicing thin. https://www.crowdcow.com/
over 1 year ago
Top Round Steak is a cut offering several options for how to cook it. With top round steak, cook it low and slow or if cooking fast, slice it very thin. The head butcher at Crowd Cow recommends cooking medium rare and slicing it 1/16 of an inch. This cut is also known as the London Broil cut and is also used to make beef jerky. Check out more Crowd Cow Cuts of the Week: https://www.crowdcow.com...