On Wed, 04 Mar 2009 12:10:22 +1100 in rec.food.cooking, Takis
> wrote,
>
>>If we're discussing beef the challenge is that tasty and tender don't
>>go hand in hand. The tenderloin, for example, is as tender as it gets
>>but it has less flavor, less taste, than most other cuts. The chuck
>>and the ribs have great taste but are not tender. So you have choices
>>to make from a side of beef -- matching taste, tenderness, and cooking
>>method.
>>
>>That said, your question may be about popularity. My answers would be
>>rib roast is our preferred cut for roasting and porterhouse steak for
>>grilling. -aem
>
>Thanks for your replay. You've covered it all. I was wandering whether
>it was a cut that could satisfy to a great degree both
>requirements...tenderness and taste.

If you cut that rib roast into steaks it is excellent for grilling too.