Help me identify this meat cut ?

K

Kevin the grey

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Aug 26, 2005
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I know two supermarkets that sell edible buffalo meat . One in the poorest part of town and the other in a fairly well to do area . So go figure, people who can afford it and people who might consider it a delicacy demand the same thing . The rest of the places I have tried must drag the carcass out back to tenderise it before serving it up cause it sure tastes like something the cat dragged in .
The cut in question was a steak cut called Jarrett . Its in french and so I looked her up in the old online dictionairies and came up with squat .
It was a steak that was open surfaced almost as if put through a tenderiser . I suspect it had not been and the open surface quality of it was due from where it was taken on the beast or how it was taken off .
The reason I,m asking as it was decidely flavourful . Buffalo is a very light tasting and delicate meat . Overcook it and you are left with very ordinairy meat . This cut had that delicious rich flavour associated with marbled cuts and yet was quite lean .
Jarret in Frenxh could also be interpeted as " I stop" ( je arrett ) The french being so figurative and capable of stretching the imagination with the best of them it could be a local slang name .
 
kronckew said:
jarret can refer to shank or shin cuts:

see Linky
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Kronckew I don,t think you can get any closer than that! If we want to look at it figuratively J,arret or " I stop " would be part of the function of the leg or shin as in being part of what makes the old beast stop . (Either that or a 45-70 !) L:O:L
I lightly marinaded it as I was unsure of the unusual nature of the cut , seared it and put it in a kicka$$ chili . I am fortunate to most times be able to cook chili in a manner where the taste of an individual cut of meat still shines through . It was a good chili made better by the cut of meat used .
I think you are right on the money .
 
Hey Kev does buffalo have a gamey taste ?

I have heard that it's really good red meat, low in saturated fat. :)
 
I think because it is a huge dark hulking beast (no Iam not talking about Nasty ! ) buffalo seems af it would taste strong . Ground meat from a good source used the same dqy will be lighter in taste than beef . If you overcook it you might as well eat at McDonalds for all the taste you,ll get out of it . Steaks are out of this world . The only slight gamey taste was also the most flavourful of all the cuts I,ve eaten . (The shank cut ). A very lightly seasoned ground burger with a slice of beefsteak tomato and iceburg or boston lettuce is superb . So serious am I about the light flavour is the fact that a stronger tasting lettuce will tend to mask the buff flavour . Western fed buff is not as good as the eastern stuff . Ths may be due to the diet , quality of western buff offered or the way it is stored/transported . Its styill pretty good .
 
We eat it quite frequently. We buy ground buffalo--very tasty!!:thumbup:

(btw, that's ground as in ground up, not ground as in dug up from the ground;) )
 
I don't know the cut by that name, but if you'll send a pic of that piece of meat I'll see if I can get it identified...

perhaps I spoke too soon,

http://www.mhr-viandes.com/en/docu/docu/lexique.htm

Seems to say that it's a cut from the round.

Speaking of beef
Beef cuts from the round are located in the rear portion of the carcass, which includes the top of the leg, or hind shank, and the rump. Cuts from the round primal are lean, but not necessarily tender. The fat and marbling that is present in some of the other primal beef cuts help to tenderize and flavor the meat as it cooks. Because of the limited quantity of marbling, round cuts benefit from a moist, slow cooking method such as braising in order to produce the most tender and flavorful meat. Oven roasting may only be used for top quality round cuts. (I cut and pasted that from a hormel training doc)
 
I have been wanting to get some Buffalo to cook on the smoker, probably using oak. I was thinking a long slow smoked brisket, clod, or the same cut as a chateau brion. Any preferences/suggestions? In looking at some of the seller sites, I really don't know whom to choose, other than USDA Approved ones.
Any recommended vendors here on the east coast?
Thanks!

DaddyDett
 
DaddyDett said:
I have been wanting to get some Buffalo to cook on the smoker, probably using oak. I was thinking a long slow smoked brisket, clod, or the same cut as a chateau brion. Any preferences/suggestions? In looking at some of the seller sites, I really don't know whom to choose, other than USDA Approved ones.
Any recommended vendors here on the east coast?
Thanks!

DaddyDett
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I,m quite a bit North of you . As for smoking ? Buff is a sweet mild tasting meat . I,m not too sure what wood .I do think oak might overpoer the taste . Idon,y know if you would go for a sweet tasting smoke with sweet meat . Maybe contrast would be good .I wouldn,t make it too pronounced .
Idon,t thinkyou could go far wrong with a brisket . Let me know what you finally decide as I might go thje smoker route one of these days .
 
I also have some cherry and apple woods, but not enough for a long burn like a brisket. It takes about 2 hrs per pound to smoke red meat. I usually use mesquite, but it is a pretty strong flavor. I once had a bison steak cooked over an open oak fire on a campout, and it was awesome.
I have been using the smoker for about 10 yrs now. We really enjoy the results we get with it.

DaddyDett
 
I talked to a buddy of mine and he reccomends any fruit or nut tree listing pecan as a favourite . He also ranks hickory up there . He doesn,t reccomend any stronger flavoured wood than hickory . Pecan is as rare as hens teeth up here . I betcha you could scare up walnut though I never smoked with that? I always wanted to try apple wood smoked . Thats pretty rare up here as well . THe farmers only cut up diseased or old trees and I wouldn,t want to smoke with that .
 
English Walnut might be okay but you never want to smoke with Black Walnut, makes a bitter smoke. Pecan and Apple are wonderful.
Mequite is okay once in a while for a change but my all time favorite for most meats is good ol' Hickory of any variety.
There's just something about Hickory that makes BBQ real.:thumbup: :D :cool: ;)
Another good smoking medium is dried corncobs. Pecan hulls also makes a good smoking medium as well!:thumbup: :cool: :D

No! *Not* the used ones Bruise!!!!:thumbdn: :barf:
 
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