🚀 go-pugleaf

To Mr. Michael Joseph Regal, UVa

Re:  What are green steaks

Dear Mr. Regal,

   Many thanks for your courteous reply to my request.  I
appreciate it, in light of all the other facetious ones that
have appeared!
   Green steaks are ones that an independent or county butcher
has held in his cool room for aging until they take on a faint green
coating.  Most people would consider this spoiled.  However,
when well rinsed in hot water, the coating disappears and the
sirloin is as tender as butter (provided that the beastie was
range fed [and perhaps grain fed towards the end, to bring the
weight up to market size] and not force-fed in a feed lot--
and especially NOT fed on soy beans).  When rubbed with oil to seal in the
moisture and grilled over mesquite chips, they are superbe.
This is the aging technique Canadian guides used to employ on
b'ar meat years ago (don't know if they still do), except that
they hung it in the open, of course, and aged it until you
could smell the rotten scent coming up the trail (the scent
disappears upon cooking).
   Because I am a native-born and -bred Virginian (having lived
in Tidewater as well as in the Piedmont (and with ancestors
from the Blue Ridge, the Valley, and from just above the Fall Line), I know what scrapple
is, and also souse and shrub, but I thank you kindly for the
offer.
   Incidentally, we use steaks not more than 3/4" thick,
because they seem to be more tender all the way through.   
-- 
(O)(804)924-9375
Radiology Library, Box 170
Univ. of Va. Health Sciences Ctr.
Charlottesville, VA 22908