I work in a meat department in a grocery store..our best selling cuts are
Boneless Rib Grilling steak (better known as the prime rib) or Striploin
grilling, followed by the T-bone. Hope this helps.
"Biff" > wrote in message
om...
> "Kswck" > wrote in message
. net>...
> > "Larry G" > wrote in message
> > ...
> > > Very delicious. I decided to fry it in olive oil with salt and pepper.
Boy
> > > was it delicious. Some thoughts: even fried in olive oil, it left no
> > > feeling
> > > of grease as in food such as frying hamburger patties in their own
juice
> > > for
> > > example. I'd forgotten how a good cut of beef can taste.
> > >
> > > I should probably spring for a more expensive piece though, it had
more
> > > gristle than I would have liked, but was otherwise good. Will a meat
> > > tenderizer help remove gristle? That's probably my only complaint.
> > > A 'good steak' is kind of a misnomer. Some prefer the chuck steak
which
> > > has a large bone and not much meat, but is quite flavorful. Others
prefer
> > > a filet mignon-which in my opinon is a rather tasteless cut.
> > Just do not believe what you hear is a great cut of meat actually is, or
a
> > more pricey cut is definately better cause it costs more.
> > You have to try a variety of cuts and make the determination on your
own.
>
> Round steak, pounded thin and chicken fried, nothing better.
>
> Biff