Omelet wrote:
> In article >,
> "Gregory Morrow" > wrote:
>
>> Sheldon wrote:
>>
>> And healthful
>>> nutritious foods are rarely the costly foods... there is more
>>> healthful nutrition in a lean round steak than in a rib steak... and
>>> there are far, far more ways to make a round steak flavorful.
>>
>>
>> You know, I've seen you recommend chuck steak here several times, so
>> I've been buying it. It's usually on sale somewhere (never more
>> than about $2.79/lb), and the flavor to me is superior to more
>> expensive cuts. It's always tender, too...
>
> There is no question that chuck is excellent, (it's a cut I buy rather
> frequently), but he just recommended ROUND steak in the above!
>
NO, he didn't. He said "there is more healthful nutrutition on a lean round
steak than in a rib steak"

> IMHO for anything other than Tartar, it's one of the toughest cuts on
> the cow next to oxtail or shanks, or hooves.
>
I like chuck steaks and those which are called "chuck-eye" (aka Delmonico).
I don't buy ribeyes; it's overpriced even on sale. I prefer porterhouse.
Hard to find porterhouse unless you know a good butcher. BTW, there's
absolutely nothing wrong with oxtails for making a good stew. And since
winter will be here eventually, guess I'd better go hunting for some
oxtails.

Jill