Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Without a doubt! It's funny, I was numbly watching TV one day last week and it was that Christopher Kimball of Test Kitchen. They were cooking the beef tenderloin. And Thinkin about it, if you could have seen the way he praised that cut of meat, you would double your purchase right now! And here is a tip from that show - do NOT sear the meat before roasting it - sear it AFTER it is done roasting. It looked beautiful. Also, she gave it like a butter bath prior to roasting (other than salt and pepper - that was all they used). She rubbed like 2 tablespoons of butter over the loin, and let it sit for 30-60 (??) minutes. It actually took on a sheen to the meat after it had been left standing. Eat well, my friend!!! I'm VERY jealous!
Without a doubt! It's funny, I was numbly watching TV one day last week and it was that Christopher Kimball of Test Kitchen. They were cooking the beef tenderloin. And Thinkin about it, if you could have seen the way he praised that cut of meat, you would double your purchase right now! And here is a tip from that show - do NOT sear the meat before roasting it - sear it AFTER it is done roasting. It looked beautiful. Also, she gave it like a butter bath prior to roasting (other than salt and pepper - that was all they used). She rubbed like 2 tablespoons of butter over the loin, and let it sit for 30-60 (??) minutes. It actually took on a sheen to the meat after it had been left standing. Eat well, my friend!!! I'm VERY jealous!
This may be the greatest post in the history of the internet.
Tenderloin would be my last choice as it has a lot less taste than the other cuts mentioned above. The Strip loin is probably the best deal, but I would prefer having the bones.
Tenderloin would be my last choice as it has a lot less taste than the other cuts mentioned above. The Strip loin is probably the best deal, but I would prefer having the bones.
Thank you! I can't determine what I like best, I'm a big weirdo. Sometimes I eat a ribeye and think "This cannot be topped." But other times there is just too "stuff" you have to get around, and I don't like my meal turned into an anatomy class. Strip steak I haven't had much experience with. Filet, I agree, could be more flavorful, but to me it's the best all purpose cut. For a ribeye it's just salt and pepper, but if you get something sexy together for flavor on a tenderloin, the texture can't be beat IMO. No nasty bits of hunkin' fat to dig around, which I hate.
I'm going to stuff my freezer full!!! USDA choice grade! Which would you get more of, which is the better deal to you?
None of them.
Up here in expensive CT, it isn't difficult for me to find sales on those cuts in Angus grade for less than the prices that you're listing for Choice. I just purchased a semi-boneless Angus rib roast at $3.98/lb. yesterday actually.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
