D
Dimitri
Guest
"Melba's Jammin'" <[email protected]> wrote in message
news:[email protected]...
> In article <[email protected]>, "Dimitri"
> <[email protected]> wrote:
> (snip)
>> Is the cut you purchased called "Swiss Steak" or was it just simply a
>> round steak? If so IMHO (Round Steak) the flavor/texture is
>> inherently dry. There is little or no fat to keep it "moist". Its
>> only good buried in Campbell's soup.
>
>>
>> Dimitri
>
> This was boneless top round. No fat. See the pic on my website.
> --
Take a look here -
http://www.beeffoodservice.com/Cuts/Info.aspx?Code=33
IIRC when I grew up, the Swiss steaks were generally a fairly thin cut.
Dimitri
news:[email protected]...
> In article <[email protected]>, "Dimitri"
> <[email protected]> wrote:
> (snip)
>> Is the cut you purchased called "Swiss Steak" or was it just simply a
>> round steak? If so IMHO (Round Steak) the flavor/texture is
>> inherently dry. There is little or no fat to keep it "moist". Its
>> only good buried in Campbell's soup.
>
>>
>> Dimitri
>
> This was boneless top round. No fat. See the pic on my website.
> --
Take a look here -
http://www.beeffoodservice.com/Cuts/Info.aspx?Code=33
IIRC when I grew up, the Swiss steaks were generally a fairly thin cut.
Dimitri