On Thursday, March 5, 2015 at 10:50:02 AM UTC-10, Bryan-TGWWW wrote:
> On Thursday, March 5, 2015 at 1:36:24 PM UTC-6, dsi1 wrote:
> > On Thursday, March 5, 2015 at 6:46:38 AM UTC-10, notbob wrote:
> > > On 2015-03-05, jmcquown > wrote:
> > >
> > > > tender piece of beef? Similarly, why would anyone dump steak sauce on it?
> > >
> > > Way back, when I was first married and my income was increasing, I
> > > tried filet mignon for 4 wks. They were all purchased from different
> > > mkts. Surprisingly --for me, at least-- the most tender filet of the
> > > four was absolutely terrible. Zero flavor. Could cut it with yer
> > > fork, but had as much flavor as the foam tray it came packaged in.
> > > Unfortunately, I had no stk sauce.
> >
> > I had dinner at a steakhouse on a company's tab. The beef option was a filet mignon. What a waste of a free steak! Had they served me a porterhouse, then I would be buying product from them this very day.
> >
> > I once served a steak that was in the back of my refrigerator for way too long. It was absolutely putrid. OTOH, it fried up beautifully, and was wonderfully tender. My dad called it an "aged" steak. I thought the taste was "complex" and still have dreams about eating that rotten meat. Nice dreams, that is.
> >
> An Andy steak.
> > >
> > > nb
>
> --Bryan

This is way against my better judgement but OK, I'll bite. What's an "Andy steak?" Try to see if you can get through this without speaking ill of the dead. OTOH, I don't want to cramp your style so fire away if you feel the need to. :-)

notbob wrote:
>jmcquown wrote:
>
>> tender piece of beef? Similarly, why would anyone dump steak sauce on it?
>
>Way back, when I was first married and my income was increasing, I
>tried filet mignon for 4 wks. They were all purchased from different
>mkts. Surprisingly --for me, at least-- the most tender filet of the
>four was absolutely terrible. Zero flavor. Could cut it with yer
>fork, but had as much flavor as the foam tray it came packaged in.
>Unfortunately, I had no stk sauce.

The tender beef cuts are also the least flavorful... ribeye and filet
migon are for folks who don't like the flavor of beef... they'd really
prefer grilled tofu with their steak sauce. My favorite beef steak is
a two pound 1 1/2" thick chuck steak grilled fast and furious rare to
medium rare. Unfortunately no steak house does chuck.

On 5 Mar 2015 17:16:06 GMT, notbob > wrote:

>On 2015-03-05, Reggie > wrote:
>
>> That is not surprising at all if you understand beef.
>
>It's not surprising the beef industry will do all it can to provide
>the consumer with the most expensive, flavorless, meat it possibly
>can. They feed steers ground up newspaper, ferchrysakes! I once paid
>$24 for a T-bone of age-dried beef. The added salt and pepper were
>the only flavors I experienced.
>
>nb

Unfortunately you don't know that the tender beef cuts have no flavor
other than the fercocktah sauce yoose idiots drown it in. The beef
industry follows the money, and the morons are willing to pay more for
the least flavorful beef than for the most flavorful cuts... don't
blame the beef industry, blame yourself.

On 2015-03-05 11:46 AM, notbob wrote:
> On 2015-03-05, jmcquown > wrote:
>
>> tender piece of beef? Similarly, why would anyone dump steak sauce on it?
>
> Way back, when I was first married and my income was increasing, I
> tried filet mignon for 4 wks. They were all purchased from different
> mkts. Surprisingly --for me, at least-- the most tender filet of the
> four was absolutely terrible. Zero flavor. Could cut it with yer
> fork, but had as much flavor as the foam tray it came packaged in.
> Unfortunately, I had no stk sauce.
>


How well was it cooked? Beef tenderloin is not for the squeamish. I
like beef darned near raw and I find a rare tenderloin to be tender and
tasty. When cooked past medium they lose their flavour and they get dry
and tough.