Basse Cote

You are going to get mighty bored of pictures and descriptions of different beef cuts. However we are keen to remember what we have done with each one, and which ones we liked best. This will help us when we are deciding how to have the next one butchered.

This was quite thin. Perhaps 2cm (or 1.5cm?). I cooked it for 1 min each side (smokin hot pan) and it came out medium rare. I made a with some cream poured into the pan while the steak were resting, a drop of sherry and some french mustard. Sauce on the side so we could fully appreciate the beef.

This cut seems to be called chuck in America, possibly same in Britain.