From a piece of chuck, I cut my own steaks which are called skirt or flat-iron steaks. These are relatively cheaper than, let us say, fillet - and come with a lot more marbling and flavour. Most people don’t know about this steak yet it has become extremely popular overseas. You have to be confident of your butcher because the meat needs to be sliced correctly. I also suggest wet maturing the steaks because dry maturing can be time consuming at home. It can take up to a week.
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