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What is this cut of beef?

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I purchased a 1/4 of grass-fed beef from a local farm. I picked it up pre-cut/wrapped/frozen/labelled by their butcher. Great variety of cuts, plus the farmer threw in extra soup bones, dog bones, and variety meats that other customers weren't interested in.
One mystery, though- I have 3 or 4 packs labelled as "dellies" or "oellies", not sure due to the handwriting. I'm not sure what this is, under either spelling. Can anyone enlighten me?

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  1. "bellies"?

    2 Replies
    1. re: hill food

      That's what my wife thought, but the label doesn't look like that to me. We have brisket and flank packaged separately, which is more what I'd think of as the "belly" of a steer. Also, these packs are small, maybe 6"x4" and less than a pound each. I'll have to open one up tomorrow and check it out I guess.

      1. re: carnicero

        Post a photo, then maybe we can tell.

    2. Onglet, maybe?

      1. Maybe give them a call?

        If it's onglets, you sir are a lucky man :)

        1 Reply
        1. re: Kleraudio

          kler - yeah I was thinking "onglet in a bag of unwanted scraps? - I'd wish..."

          but unless the butcher was really unorthodox, the description doesn't quite match. ehh who knows.

        2. Everything's wrapped in freezer paper and I'm at work for the night. I'll unwrap one tomorrow and if I haven't figured it out by then I'll be sure to post a photo. Thanks, everyone.

          1. deckles, maybe? I've never heard of it, but I came across this article:
            http://www.nytimes.com/2009/04/29/din...

            1. If it is Onglet, we know it as 'hanger steak', as others have posted, you are a lucky person. The 1st time I tasted was in a restaurant. It was grilled and absolutely delicious. Supermarkets in my area do not purvey this cut of beef; it is hard to come by.

              1. Ok, here are some photos. Still frozen, but unwrapped they look kind of like boneless ribeyes to me. Definitely not ongelets, I'd know that when I see it.

                 
                 
                 
                12 Replies
                1. re: carnicero

                  Interesting. Looks like boneless ribeye to me too. Or maybe the chuck eye. Wonder if Dellies could be a fractured name for Delmonico steaks.
                  http://chowhound.chow.com/topics/389163

                  1. re: Melanie Wong

                    Good call. It didn't occur to me that it could be referring to delmonico.

                    1. re: carnicero

                      No question.

                      1. re: acgold7

                        I've never hear the term "dellies" before, have you? But then I'm in California and we don't say delmonico either.

                        1. re: Melanie Wong

                          No, us either, on both counts. We just call them ribeyes.

                          But that's clearly what that is and the logic makes sense.

                          It freaks the rest of the country out that we left-coasters just call things what they are. It took me forever to figure out that what my NY cousins called "appetizing" as a noun/type of food/meal was just bagels & lox.

                          1. re: Melanie Wong

                            I'd always heard of the 'Delmonico' cut but never knew exactly what it was until I saw it at an indy butcher in DC. well I couldn't stop remarking about it until people started looking at me like I was a moron and it seemed like just a regional thing ("ooh look they have hamburg!").

                            still, for something found in a bag of 'scraps' - score.

                            1. re: hill food

                              Well, if you read the link I provided earlier, there's some dispute over what cut the Delmonica steak actually is. Often applied to a ribeye, but not always.

                              1. re: Melanie Wong

                                sorry I didn't glance at something posted in 2007, but yeah a steak named after one of the first (respectable) restaurant, not a tavern, that later became a chain, I suppose the pedigree would be questionable.

                                1. re: hill food

                                  it's still a bonus in the OP's bag and not a pissing contest.

                                  1. re: hill food

                                    I think it was probably part of the original order, not the bonus parts. Who knows, though. It all got mixed together when I was repacking them from the butcher's boxes into my coolers to get it home. Either way, glad to have 4 packs of ribeyes in addition to all the other good stuff.

                        2. re: carnicero

                          Yea, that's a ribeye if I've ever seen one, more specifically a boneless ribeye aka Delmonico.

                      2. re: carnicero

                        Looks like ribeyes.

                      3. The Delmonico has lots of different opinions on what it actually is. When I first started in the hospitality business and started to learn as much as I could about different topics...it was explained to me that there were only two steaks over specific ribs where the eye was largest...today, many consider it where the Chuck Eye is....

                        According to the Ask The Meat Man:

                        There are more than sixty different beef cuts in the meat case today. Add in the fact that many cuts have several different names and the meat case can be very confusing. And a steak may be labeled a certain name in one area of the U.S., and the same labeled name in another area might be a completely different cut of steak.

                        In my area, Southeast Missouri, a Delmonico steak is a Boneless Top Sirloin beef steak. In other parts of the country, a Delmonico is a Bone-In Top Loin Steak (cut from the short loin), or a Rib-Eye Steak (cut from the rib).

                        So, unless you know if the Delmonico steak you have had before was cut from: the Short Loin, Sirloin, or Rib, it's hard to tell exactly what you have eaten before as a Delmonico steak. You could possible look at the above three choices labeled as such in the grocery's meat case, and see if one of those "looked" like what you had before. If so, then go with that one.

                        I know this wasn't a quick easy answer, but there really isn't one. But I hope this sets you out on the right path.

                        More info: http://www.chefs-resources.com/Delmon...

                        1. Thanks for the responses, everybody. Looks like ribeye to me, looks like ribeye to others, and it seems plausible that "dellies" could be a colloquial form of "delmonico". (which may or may not properly refer to ribeye, but that wasn't the important part)