Andy wrote:
> levelwave said...
>
>> I love big slices of rare beef...
>
>> At the current price for Top Sirloin, that is in fact the
>> perfect steak....
>>
>> ~john
>
>
> You forgot the obligatory "imho."
>
> Price being no object, chateaubriand is the most perfect steak on the
> cow, imho.


I'm iffy about considering the chateubriand an actual cut of meat, rather
than a *recipe* for cooking a specific cut of meat (tenderloin).

--
Dave
www.davebbq.com