Excellent explanations! Thanks!! A lot of us are starting to recognize those cuts like the flat iron. Unfortunately it seems today that all the "good stuff" that didn't used to be well known has taken off in price as people find out. Try affording a hangar steak any more. Just four years ago, I'd have looked right past it in the case.
The local Kroger used to sell "top blade steaks" with the connective tissue in the middle. I actually like the connecting tissue - something about the texture when you chew it. The steaks themselves were pretty tender, I'd just pan-sear it, eat it with rice. Now I know why they were so tender.
Amazing to find this video with beef prices going nuts retail, I was able to get one of these very cheap comparably, at a local Restaurant Supply Chain. This makes it easy to get the right cuts. I did a different packer beef, Inside Top Round and did it on my own basically doing what you did, following the natural seams and where the grains went. Turned out to be top sirloin and got some very tender cuts out of it. Hoping to score again with this large pack of meat. Then I'll be more confident to break them down in the future.
Just bought a chuck clod yesterday (dec 13,2023) 22 lbs @4.49. I portioned it all into 12-13 ounce steaks and it is now in ziplock bags in my freezer. I seamed it out into 3 muscle groups. I don't care if some of it is tough, it is cheap eating.
My problem is with nomenclature. Terms are shared or misused. I watched a ton of these chuck break down videos. There isn't agreement as to what call what what.
