got these steaks in poland on sale

i'm a bit confused. can't find a good translation to english to figure out what cuts these actually are, anyone's got a clue? looking in the pic it seems like they're from the toughest sections of the cow. what do i do with them? try to prepare like a normal steak

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  1. 3 weeks ago
    Anonymous
    • 3 weeks ago
      Anonymous

      Useless chart unless you're in America. Butchers in almost every country use different cuts. Compare a French, British & American chart for beef cuts and see for yourself.

  2. 3 weeks ago
    Anonymous

    if we're going by the package, looks like you have some top round and chuck. Both make great roasts.

    • 3 weeks ago
      Anonymous

      they're being marketed as steaks tho and i don't have enough for a roast. i think the one on the left is a rump steak according to this

      https://i.imgur.com/AkeI64a.png

      which I've heard of. the second one after some googling is a flat iron steak. seems to be one of the cheap ones but still chewable enough to eat as a steak.
      i'm gonna try one of them tonight, so far put i put baking soda and a big amount of salt on it that i'm later gonna rinse cause i've heard it helps with tendernessness. i've tried this method in a beef stir-fry with some cheap ass beef that i dunno even what cut it was it was simply labeled BEEF and it worked wonders. let's see how it works with a steak

      • 3 weeks ago
        Anonymous

        I'm gonna butfrick you

      • 3 weeks ago
        Anonymous

        cook the rump steak regular but marinate the flat iron steak overnight so it's not as tough.
        or maybe i have it backwards

        • 3 weeks ago
          Anonymous

          the one i started already preparing is the rump steak and as i said i did the baking soda + heavy salt that'll rinse. i'd say it's kind of like dry marinade. i've heard that that oil based marinades don't really too much, especially in terms of texture. then I'll just put some salt, pepper and garlic powder. depending on how it ends up I'll try the same method with the other one or just slice it thinly, velvet it and use it a stir-fry

          • 3 weeks ago
            Anonymous

            you can make marinade that's more water based like balsamic vinegar, wooster, cut with water and garlic/onion powder all shaken up then let to sit

      • 3 weeks ago
        Anonymous

        have you done the baking soda thing on a whole cut before? i thought it only works good after you've sliced it

        • 3 weeks ago
          Anonymous

          i haven't. it's my first time experimenting with it though i've seen it being recommended in some recipes. we'll see how it goes. it's been about an hour, so far the meat has released quite bit of liquid. i'll wait another half to an hour and I'll cook it and let you know how it ended up

          • 3 weeks ago
            Anonymous

            will be monitoring

            • 3 weeks ago
              Anonymous

              i'm quite drunk so i dunno if i fricked up but it ended up terrible. as i said i used baking soda + salt and despite washing the meat and not using any more salt it came out so terribly salty, i could barely eat it despite being a fan of salty foods. the baking soda didn't seem to do much either, i ended up marinating it in it for like 4 hours and it was still like eating a shoe. i'm definitely doing a stir-fry for the other "steak"

              • 3 weeks ago
                Anonymous

                dang, you probably did over salt it since baking soda doesn't add saltiness

              • 3 weeks ago
                Anonymous

                i actually tried to combine the baking soda method with this one where you're supposed to completely cover it with salt which is also supposed to tenderise it. but even after washing it thoroughly and not applying any more salt it was still terribly salty

    • 3 weeks ago
      Anonymous

      So delicious.

  3. 3 weeks ago
    Anonymous

    [...]

    I'm gonna butfrick you

    buy me a dinner first

  4. 3 weeks ago
    Anonymous

    there are tender bits all over the cow, anon
    left looks like a brazilian favorite, picanha

    • 3 weeks ago
      Anonymous

      i love picanha, it's my favourite cut but it's hard to get good cuts of beef in poland

      • 3 weeks ago
        Anonymous

        It's not if you are willing to pay for it. Depending on where you are there's good butchers out there. If you're in Warsaw I can definitely recommend this one:

        https://boucherie.pl/en/

  5. 3 weeks ago
    Anonymous

    it shows you that it's shoulder cuts on the picture. Just braise or pot roast it for a few hours in a stew or bbq sauce.

  6. 3 weeks ago
    Anonymous

    >Polish meat
    Yeah, nah.
    Beef should be better (not good, just better), but the poultry is so bad it gets banned all throughout Europe on regular basis. Literally soaked in antibiotics, fed contaminated feed and prepared in criminally unhygienic conditions.
    Don't say I didn't warn you.

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