A new "secret" to share with my EO Friends

By your discription, up here in Qld and in the NT, we call the cut 'Y-bone'. Some states call it blade steak, or bone-in steak. It is a shoulder cut being sliced through the (shoulder) blade, leaving a 'Y' shaped bone in the middle, hence the name Y-bone.
D-lish!

Yep !!! sounds like what i buy >>> Y-bone ! cheap and tasty , allways good to stock up the esky with , without hurting the wallet !!! and yes it does,nt pay to over cook it !

whats wrong with tom suace....my kids swear by it...thye'd have it on their wheatbix if i let them

mmmmmmmm Y bone, great stuff...
I agree, knock its horns off, wipe its a$$ & put it on my plate....

If your steak curls its because the outside sinew has contracted a few small cuts like bike spokes around the edge will flatten it out again.All meats can be treated the same .

Try y-bone as a braise also.Brown in camp oven lid on the coals first then simmer with a can tom soup or whatever your taste is plus veg very tasty.

Good advice jonhnsie, but i do that for my osso bucco cuts etc. The problem i had with my balde steak with bone in (and i don't know enough about cuts but it I think I know my meat and it is a bit different to Y bone cuts) was that as the meat cooked it shrunk up to the bone so that the bone was on the pan and then the meat attached to the bone was off the pan but the edges again were lying on the pan. So like i like my steak medium rare but although the outer edges were touching the pan and when i took off the pan to rest were medium rare the bit attached to the bone was quite like blue. Hope that makes sense, maybe it was a one off and the cut was cut too thin perhaps.

I'm over your camp for a feed anytime .re the shrinking maybe try the heat a bit lowerand only turn once.
let me know where and when the osso bucco's on will you mate.

cheers davoe, now as a purveyor of fine meats , i know you are up on cryo and the like and i'm wondering if you can help me out here.

I was at my local butcher the other day getting my weekly stocks, and as they were cyro'ing a few packs of steak for me i asked if they knew of any way to stop the smell you get with cryo meat, i was thinking of maybe a few bayleafs in the pack or similar, they couldnt think of anything apart from the practice of opening and resting the meat before cooking.

You got any ideas ??

Thanks mate Brad.

I would try giving it a quick dunk in Preservative containing Sulphur dioxide we used to wipe meat before putting it into the windows and bath chicken legs in if they started going slimey - Oh hang on thats not legal we never actually used to do that.
Meat shouldnt actually smell from the croyo. Good meat has a sweet smell when first unwrapped but older stuff can have a hydrogen sulphide smell.
Never tried it but maybe a wipe with pineapple juice? the acid should retard surface anaerobic bacteria and it also contains enzymes which will tendarize meat. The acid could well effect the meats "Bloom" when unwrapped however giving it a less appealing look.
If you like your meat seasoned or spiced/herbed you could do that before packing giving the flavours time to sink in. But again it could also lead to darker appearing meat if it interferes with the Metamyglobin joining with oxygen to create oxymoglobin when unwrapped which gives the meat its red appearance

thanks mate, sulphur diox, or 220 is a no go - the missus is allergic to it.

Pinapple juice sounds interesting, might try that one day.

Darker appearance doesnt worry me, it'll just look like a bit of jap ox meat :-)

I havent had any smell probs with cryo when frozen straight away and thawed and used as an ice pack in the esky later, but i have always had the smell to some degree when just refrigerated for a week or so.

but i dont mind too much as it ages nicely, as i find most meat nowdays hasn't been hung long enough before i get it.

Hmm just remembering the good old days, bowling over the odd steer and fat lamb in the shearing shed at home....

Thanks again Dave.