In article
>,
Ranée at Arabian Knits > wrote:

> Me, too. Although I have certainly enjoyed beef tenderloin
> (especially when someone else bought it), I prefer the tougher cuts of
> beef (with the exception of rib/rib eye steaks/roasts). I love brisket,
> chuck, flank, skirt, hanger, all of those. I cook them a long time or
> braise them, or cook them quickly in the case of flank/skirt/hanger. I
> just think they have more flavor. Maybe it's because we've never had so
> much extra money to get used to the more expensive cuts. ;-)

I think it's more that you just like the flavor more, Ranee. I've had
filet mignon that was horrible. Tender, and horrible.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009