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Deckle of Beef: What Exactly Is it?
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?
Image: JoeSmack
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6 Comments
diane e campbell commented on Apr 10 11 at 2:23 amWhen I was growing up I often heelped my Mom butcher. The dackle of beef was almost always set aside to add to the hamburger that we always ground up at the end of a butcher sessioon. Often other cuts like the tongue, kidneys liver& heart were added to our hamburger. We did this so as to not let anything go to waste, today these cominations might be used for thr flavoor and texture.
Janice Meyer commented on May 19 11 at 1:34 pmI watch alot of the various cooking shows and thats the first time I ever heard that terminology. I was a littel offput by some of the chefs comments on Chopped as they kind of indicated that it was veiny and sinewy. but after some of them cooked it, it looked like hangar or skirt steak to me and the judges indicated that it was tender piece if cooked correctly
mary copeland commented on May 29 11 at 12:58 pmI always save the cap (what I now know is called the deckle) ’till last when I am served ribeye or bone-in ribeye … because it is the most tender part … and the extra crispy fat adds SO much flavor!
Steven Quimby commented on Aug 29 11 at 8:08 pmThe deckle they used on “Chopped” was from the chuck, roughly 2 bucks a pound not the rib eye cap,which is also called a deckle but much more tender and pricey
Marisa commented on May 23 12 at 12:34 amI worked in a steak place for a lot of years and we served only one steak, a rib eye that they also called a Delmonica (still don’t know what that is. Is it a rib eye? Anyway, there was always a “tail” of sorts, that was fatty, but I always thought most times, better tasting than the whole steak. After reading this, I think it may have been the “deckle.” Do you think it was? Thank you for replying to my question. MDF
me commented on May 23 12 at 2:34 amI am watching “Chopped” and also wondered what deckle was. Thank you for the definition. =)
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