On Jul 26, 10:57 pm, Blair P. Houghton > wrote:
> Omelet > wrote:
> >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.
>
> >Disagree... You need totally lean meat to serve raw. Raw beef fat is
> >gross.
>
> Ooh, you have never had real Prime strip done Pittsburgh
> style, seared on the outside and with the middle still raw
> and cool. The little lines of fat in the middle are the
> key. Kobe beef is the same way, only moreso. If you cook
> either until the fat melts, you've pretty much wasted the
> meat and should have bought Choice and done it medium-rare.

Now come on. You shouldn't suggest that anything less than prime
should not also be done rare. I never buy prime, and enjoy the heck
out of choice strip steaks, preferably bone-in, sliced 1-1/2" to 2"
thick, Pittsburgh style over seasoned hickory wood. I have one in the
fridge that I bought yesterday, but it's only a 1" thick cut.
>
> --Blair

--Bryan