I need a cut of beef with very specific requirements. I'm interested in bone first:
- It should have it medullary cavity approximately in the size of a small finger.
- It should have compact (dense, cohesive) bone walls as thick as possible.
- It should be cut perpendicularly to the bone, in a way that does not create fracture.
Seasoning and cooking it to preserve bone strength may be a follow up question, but it is out of scope for now. Now I want to know:
What cut I should ask a butcher for?
I want meat and bone, for specific aesthetic purpose. I want it to be edible, but artistic vision comes first.