Chinese Pad Beef from Booker, what is it really?

[SR-71 Blackbird]

Hi guys,

I have been buying the Chinese pad meat from Booker for a while now and I have been marinading it prior to grilling and I love it, £5.99kg helps too.

Now when I went in asking for flank steak a while ago like they have in Costco the butcher said that this was the closest they had or it was flank steak I forget now. Anyway, is that true?

In Costco the pieces are much thinner and of equal size but from Booker they are much thicker and the fibres running through the meat are not so obvious.

Anybody know for sure?

When I asked for Flank steak the butcher did seem slightly confused but then he showed me the Chinese Pad meat. If need be I will photo some when I get some more and then people can say what they think it is.

Also out of interest does anyone know where to get Skirt steak as that is another of my favourites

Thanks guys

[SR-71 Blackbird]

Found this link in the meantime,

http://www.bookergroup.com/media-centre ... -2010.aspx

It is in the right section, a small photo, second row down, first on the left

[SR-71 Blackbird]

Any thoughts anyone?

Thanks

[Kiska95]

I think you might find its chines not chinese!
Chines is the backbone. pad is excess fat removed it french pret a decope ready to slice

[aris]

Flank is not the same - that is also known as skirt - comes from the belly below the ribs I believe. It is traditionally used to make Fajitas in Mexian cooking

Personally I found the 'pad' beef from Booker a bit too lean and dry. I asked the butcher at Booker what part of the animal this was from and if I recall correctly he said it comes from the shoulder - similar to chuck. Not sure why it is so lean though - I thought chuck had good marbling.

[noxskuses]

PAD is a mechanical process which removes all visual & excess fat from a cut of meat, leaving only lean meat. The cut of meat is placed inside a drum with blades inside, which removes all exterior fat.

PAD is an acronym for the French phrase Prêt A Decoupé or 'Ready-to-slice'.

The 'chinese' aspect is just part of their promotion & not relevant, although flank steak is most commonly used in asian cooking.

Difference between flank & skirt > http://www.thekitchn.com/whats-the-diff ... ics-212263

Skirt steak is a cut of beef from the plate (See pic below).

[YetiDave]

I had skirt steak for the first time on a recent trip to Italy (I saw 'beef diaphragm' on the menu and had to try it) and it's by far my favourite bit of cow!

[Kiska95]

Hi

Did I not say that??????????