quote:

Originally posted by jeffeosso:
cool, trying the CFS tonight based off Mike's reco

quote:

Originally posted by jeffeosso:
Thanks Mike,
the CFS was okay - but the gravy was weak -
I might try out mary's tomorrow --

quote:

Originally posted by crbutler:
Why anyone would do that (Chicken Fried steak) to a decent piece of meat is beyond me.

quote:

Originally posted by nute:

quote:

Originally posted by crbutler:
Why anyone would do that (Chicken Fried steak) to a decent piece of meat is beyond me.

I had no clue as to what CFS referred to so had to Google it. My reaction was the same as yours until Jeffosso clarified it. Still not clear about where chicken comes into it.

quote:

Originally posted by jeffeosso:
It's a couple things, in that -- let's unpack it
1 - it's usually NOT NOT NOT a good cut of meat --
2 -it's usually a tough cut that's been "tenderized" flat
3 - think of as a beef schnitzel - well, because that's exactly what it is
4 - i think everyone that "takes meat" likes schnitzel

quote:

Originally posted by jeffeosso:
Snob? But I also like the DQ "dude" sandwich --

quote:

Originally posted by Mike Mitchell:

quote:

Originally posted by jeffeosso:
Snob? But I also like the DQ "dude" sandwich --

The DQ Dude abides......

quote:

Originally posted by jeffeosso:
It's a couple things, in that -- let's unpack it
1 - it's usually NOT NOT NOT a good cut of meat --
2 -it's usually a tough cut that's been "tenderized" flat
3 - think of as a beef schnitzel - well, because that's exactly what it is
4 - i think everyone that "takes meat" likes schnitzel

quote:

Originally posted by crbutler:
The classic schnitzel is Weiner schnitzel which is made with veal.

Not much more tender than veal.

My personal opinion is that schnitzel is to add flavor to a bland meat.

I’ve had Weiner schnitzel once. I didn’t think it all that great. I will order a regular steak over that. Fried chicken I like, but it really isn’t very good for you so it’s a rare indulgence. Heck, I like BBQ chicken better. So this avowed carnivore doesn’t like schnitzel.

The chicken fried steak I’ve seen has been a regular steak that was battered and fried. Not mechanically tenderized. It’s also usually overcooked. Making it into a hamburger would be better… if it’s a cut that requires mechanical tenderizing.

quote:

Originally posted by jeffeosso:
It's a couple things, in that -- let's unpack it
1 - it's usually NOT NOT NOT a good cut of meat --
2 -it's usually a tough cut that's been "tenderized" flat
3 - think of as a beef schnitzel - well, because that's exactly what it is
4 - i think everyone that "takes meat" likes schnitzel

quote:

Originally posted by shankspony:

quote:

Originally posted by jeffeosso:
It's a couple things, in that -- let's unpack it
1 - it's usually NOT NOT NOT a good cut of meat --
2 -it's usually a tough cut that's been "tenderized" flat
3 - think of as a beef schnitzel - well, because that's exactly what it is
4 - i think everyone that "takes meat" likes schnitzel

Could be a difference in naming between countries, But im mystified why anyone would say that Sirloin if thats what we are talking about is not a good cut of meat?

If thats the case its been raised and killed incorrectly.

quote:

Know your quality grade
When it comes to quality grade, it is all about the eating experience of beef. According to USDA, quality grades are based on two main criteria: the degree of marbling or intramuscular fat in the beef, and the maturity or estimated age of the animal at slaughter.

There are eight total quality grades: Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. They have been used by the beef industry since 1927.

The first three quality grades — Prime, Choice and Select — are the most commonly recognized by consumers and are considered food-grade labels by USDA.

The USDA Agricultural Marketing Service offers the following definitions of all eight grades for both beef producers and consumers.

Prime. Prime beef is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels.

Choice. Choice beef is high quality, but it has less marbling than Prime.

Select. Select beef is very uniform in quality and normally leaner than higher grades. It is fairly tender, but because it has less marbling, it may lack some of the juiciness and flavor of the higher grades.

Standard and Commercial. These grades of beef are frequently sold as ungraded or as store-brand meat.

quote:

Originally posted by jdollar:
In south GA it’s called country fried steak, not chicken fried steak. And it’s a cheap cut of beef that must be tenderized to be edible. It’s also called cubed steak. It’s lightly battered and pan fried- AND I LOVE IT!