After last night’s episode of Chopped, that question on everyone’s mind is, what is a deckle of beef? The deckle is one of the two parts in a rib eye steak. There’s the rib and the cap, which is also known as the deckle. The deckle is frequently overlooked by diners and chefs alike because the cut contains a thick strip of fat and some connective tissue. Sounds yummy right?
Recently though, the deckle has been experiencing a small renaissance, with chefs looking to use more parts of the cow, and also seeking out new and interesting flavors. Many chefs prize the deckle for its flavor. The deckle can be a nicely marbled cut of meat—as long as you don’t over cook it.
So what do you think? Were you inspired by Chopped last night? Thinking about giving the deckle a chance on your next trip to the butcher?
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