Sup /cock/s, I have made a horrible mistake. Costco was out

Sell that stuff on craigslist

File: teriyaki.jpg (124KB, 1000x1000px) Image search: [Google]

124KB, 1000x1000px

>>8848335
>I have made a horrible mistake.
I'd say you have, shopping at costco was a pretty horrible mistake.

Seriously though, when I have a piece of meat with a bunch of tough cartilage in it I marinate it in teriyaki sauce for 24-36 hours, flipping regularly. Seems to break down the cartilage.

you gotta stew that shit up, bro

Make chunk chili with it and cook it until it collapses.

>>8848335
Braise or stew that garbage

>>8848365
A slow cooker might work as well, with some potatoes and other veggies, make some gravy for it too.

>>8848335
Slow cook them, odds are they'll eventually break down.

>>8848365
>>8848376
>>8848378
this, a nice stew of heel meat is delicious, it becomes tender and moist.

>>8848473
'k, I'll try a stew, never made one before. Is an hour long enough to simmer, or does it need to be a slow-cooker? I have a soup recipe that I've been wanting to try, which involves a one-hour simmer time.

>>8848358
Might try a marinade, then. I'll look to see if Costco carries a teriyaki one. :-)

The meat department at Costco has always seemed pretty decent to me, nicht wahr? My other options here are pretty bad DESU.

>>8848335
You didn't goof, you're about to learn a very important technique any cook needs to know, how to turn shitty inedible beef into soft pillows of meaty goodness.

-> making a stew!
Time and low heat will transform almost anything into good stuff.

VERY basic stew recipe:
>brown meat on high heat in butter NOT COOKING IT THROUGH LIKE A STEAK! but just giving it a sear, then take it out of the pan
>put an onion or 2, diced, into the browned pan with a little extra bit of butter/oil with some garlic
>add the meat and any other veggies (broccoli, carrots, selery etc.) and cover in either stock (water + stock cubes work) or half stock and half red wine.
>add in herbs(thyme, rosemary, pepper, salt, bayleef)
> simmer, that means you're slightly on the verge of cooking, tiny bubble are forming, but not full on boil, for about 1.5 to 2 hours
> serve, or add in teaspoon of cornstarch with a teaspoon of water for binding, and boil for 2 minutes to see how thick it is.

>>8848665
You'll need well more than an hour

>>8848757
Jesus fuck, I can taste reddit in the air after seeing this godawful post.

>>8848823
I love it when somebody actually tries to be helpful instead of cynical and they get called reddit. I don't see your doing anything

>>8848358
Costco is great you fucking pleb. Good quality shit for low prices, and unlike the Walton family owned Sam's Club, they actually treat their employees well.

>>8848823
>awful post

Not the guy that posted it, but other than not cooking for a longer time he was spot on. Just wtf was so awful?

>>8848876
Oh I'll agree that Costco treats their employees very well, and I admire them for that. But I REFUSE to buy meat from ANY big box store. If the establishment doesn't have an actual butcher working on site, I'm not buying meat from it.

>>8848891
Thats a weird rule. Especially for things like chicken

>>8848891
Butchery is a dying art man. It used to be an actual career.

>>8848941
Don't buy much chicken, but I do buy a lot of steak and lamb, and having an actual butcher on site helps out a lot.

>>8848956
I know.

F

>>8848891
Costco has USDA prime beef for cheaper than any other store I can go to. That's good enough for me. If I want a specialty cut, I'll obviously go to a real butcher, but if I'm doing steaks, bbq, or a rib roast, Costco really can't be beat.

>>8848335
I LOVE blade steak. That tendon in the middle breaks down after a couple of hours. It's the first cut of meat where I learned what the "buttery" taste and texture chefs talk about comes from. It's fantastic. We don't talk about top blade enough.

>>8848971
And if I shop the sales at my local grocer I can get steaks for cheaper then Costco. How often does Costco sell porterhouse family packs for 6.99 a pound?

You should just stew that meat until it all falls apart. THat's what I with oxtail. Just stew it until the bone pops clean out. After enough stewing the meat should fall away from the tendon and cartilage.

>>8848977
Couple of hours?? I find that if I cook it to just barely out of blue-rare it's about right. If I let it roast for too long and get it up to medium-rare, the tendon in the middle is chewy as I described in my OP.

The thing with these inedible nuggets of heel meat is that even cooking that lightly still makes the tendons inedible. I could probably try 'em raw, but I don't think the meat is fresh enough to be safe that way.

>>8848981
LOL. Try life where I am. Those prices are unobtainable. Costco is a third the price of grocery stores on cheeses, and about two thirds the price of grocery stores on any sort of meat.

>>8848358
Nigga you could leave a steak in teriyaki for 14 days and it wouldn't break down the cartilage. It would rot before the sauce could even penetrate to the depth needed to break down the cartilage in any meaningful way.

>>8848981
If it's 6.99 a pound, it isn't prime.

I bought some chuck steaks with that cartilage in it. I grilled it and it disappeared.

>>8848335
Most of the places I know that have heel meat in their shop use it for grinding (and almost always refer to it by its item number rather than 'heel meat' on the floor when talking amongst coworkers making the grinding list). You can get ~85-88% beef from it if you get some decent pieces. The extreme conditions that the heel goes through during the life of the animal does change how the meat exits the grinder though (even through its second clearing it moves almost in a zig-zaging or pulsating pattern). I can only imagine what it does to the texture of the meat if it is further processed into patties... That being said, I haven't eaten any grinds made from heels myself- but I can speculate from grinding it and working with it.

You could use it for stew meat though like most other tough cuts (think about shank meat).