The Pectoral Experiment

[reinhard1]

I'm talking Beef here.  Pectoral cuts are near the rib plate and front shoulder.  The only time you see it is when it's cut up as stew meat and sometimes even as stir fry meat.  As a cut it looks like a brisket with the same grain lines, which are very defined.  Friends with butchers is a good thing.  I asked if I could buy a slab of it and he said sure.  "what are you going to do with it"? he say's.  Not sure, i responded, but I just wanted  to give it a try.   Make it like a brisket?  That crossed my mind.  But the meat has other potential.  Being that it is near the plate, I'm thinking Kalbi ribs but only boneless.  So I made a double batch of my Korean Kalbi marinade.  I sliced the meat against the grain in half to 3/4 inch slices.  It's not uniform in thickness, from about 2 1/2 inches to an inch or less at the ends.  No problem in strips.  I will prepare them on the grill the same way I do the bone in Kalbe rib strips.  Those are cut "flanken" style about 1/2 inch thick or a little less from the beef plate [short ribs].  Over direct heat but elevated some over the coals.  Beer in one hand and tongs in the other hand to keep turning the strips.  Only about a couple of minutes or so on each side.  We will see later today how they turn out.  good luck.

 

 

This is the piece of pectoral.  You can see the grains that run through just like a brisket.  Weighs about 4 pounds.

 

 

Started to make some slices.

 

 

In the Kalbi marinade they go.  Smells very nice!!  Stay tuned

[lovebigbluegills]

King Reinhard does it again!!! Man that looks great!!!!

[ThunderLund78]

Very interesting!  Looks great so far. I love asian food and I've been meaning to try a few of your asian themed recipes on your page. Can't wait to see the finished product!

[RebelSS]

Good post, RH! I've learned again! 

[reinhard1]

Here are the results.  Buying this again.  Is it the same as flanken style cut short ribs?  No.  Is this cut of meat, marinaded as good as most steaks?  Yes!!!  Very tender.  Now to be fair to the cut of meat [ pectoral], it is very lean and the short ribs as we know have more fat content.  However, this cut needs to be marinated and the price is half of any steak you can buy except for Chuck eye's, but still lower.  It is about prep work and how you prepare it.  I will get this cut again and make it the same way.  Here are some pics.  good luck.

 

Right off the grill!!

 

 

You can see how it's done.  Very tender but you have to pay attention when doing this over direct heat.  I did have a balance between the beer and paying attention.

 

 

Had some jasmine brown rice to go along with the meat.  Notice the red pepper flakes in the rice along with soy sauce and sesame oil.  Great meal.

[lovebigbluegills]

That looks fantastic RH!!!!  Balance e between beer and paying attention is key!!! 

[delcecchi]

I love a big full round pectoral or two.   

[ThunderLund78]

Can't tell you how many meals I've ruined because i struggled to find the "Balance" 

 

Looks great Reinhard! Another winner!

[reinhard1]

Took the leftovers and made a stir fry with it.  Fresh cucumber kimchi on the side.  good luck.

[Cooperman]

RH,

All I can say is DAM!!!