In article > ,
Blair P. Houghton > wrote:

> PeterLucas > wrote:
> >Omelet > wrote in newsmp_omelet-
> >> Blair P. Houghton > wrote:
> >>> Then try carpaccio.
> >>> Don't bother with steak tartare. Totally overrated unless
> >>> the meat is gorgeous.
> >>
> >> When I make Tartar, it's cubed into approx. 1/2" cubes...
> >> but I agree that Carpaccio is better! ;-d
> >> http://i16.tinypic.com/5xywje1.jpg
> >
> >Nice lookin' meat. What is it?
>
> Looks like an eye round.

Top round.


> No good for tartare or carpaccio,
> but beautiful for chili.
>
> --Blair

Disagree... You need totally lean meat to serve raw. Raw beef fat is
gross. Cubed small or ground, this is a very, VERY tasty cut to serve
raw and altho' I know that long, slow cooking is appropriate for this
cut, it's remarkably tender served raw.

Try it. :-)
--
Peace, Om

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