Mary Jo Oliver wrote:

> 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.

These are not standard names for beef cuts. These are marketing names.

Pastorio


"Biff" > wrote in message
> om...
>
>> "Kswck" > wrote in message
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> . net>...
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>>> "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
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