Conference turris::cooks

    I only eat tenderloin, so I don't know how the other cuts of meat
    rank.  I've heard that the tenderloin is the "most expensive" cut
    of beef, but I just get it since it is the tenderest, needs no
    marinating, and you can eat all of it -- never have any fat to trim
    off.
    
    I use the tenderloin for everything.  I make kabobs, beef stew,
    and I've even had it ground up to mix with regular hamburg to help
    reduce the fat content.
    
    	-Nancy
    
    

    I like the shell sirloin steaks - they're cheap (go on sale at anywhere
    from $1.69 to $1.99, usually around $2.59) as steaks go, and they
    have good flavor.  What often happens with steak is that good flavored
    cuts are a little less tender, and more tender cuts are a little
    blander.  I've cooked shell sirloin both marinaded and un-marinaded,
    and liked it both ways.  I've also used it in stir-fries, and that
    didn't work as well as using sirloin tips.
    
    --Louise

    My vote goes for Rib Eye ( Delmonico ? ) although I have to admit
    I found it by trial and error - you still cut cows up all wrong
    over here !
    
    Rod

    I particularly like flank steaks. Just cut across the grain
    and marinate.....TENDER!

    i have to say that short cut of the rump (no joking either) and
    porterhouses have my vote.  porterhouse and t-bone are usually
    2.99/lb and they are just so good on a grill with some worceshire
    sauce and garlic.  short cut of the rump goes in other recipes
    and though far and few between - you can find them for 2.99/lb
    too but usually for 3.29/lb.
    
    

    I also prefer flank steak.  If you butterfly the cuts you can get
    more useable slices.

    My preference is for Ribeye......however, they are a more expensive
    cut.  When I don't want to spend the $$$$$ on Ribeye, I prefer T-Bone.
    Good Flavor, tender (Great for grilling/BBQ).

< Note 1408.0 by MYVAX::LUBY "DTN 287-3204" >
                               -< Steak cuts?? >-

    
    
>    	Can anybody tell me what the various cuts of beef are
>    	for STEAKS and what order they go in quality wise

>    	I know that there are London Broils, Tenderloin, Top Round,
>   	(Cube Steak, Steak-ums - just kidding).
    
>    	But what is best??  
    
>    	I typically buy London Broil and tenderize it by marinating
>    	it but if you don't want to marinate, what cut of steak
>    	should you get (without going broke)??
    
>    	Karen

Have you ever tried flank steak? If you marinade it with the following
you will have a great tasting dish!

1/2 cup of olive oil
1/2 cup of dry sherry(not creme)
1 teasp fresh grated ginger
1 tbsp of lite soy sauce

good cooking!
-chuck-

    Another great marinade is the following:
    
    1/2 c light soy sauce
    1 clove garlic (pressed)
    minced scallions
    2 Tbs sesame seeds
    
    marinate about 2 hrs at room temp. then broil about 3 min each
    side. DELISH!!!
    
    pat

Flank steak is also great if you pan fry it after marinating.  Cook it 
briefly, no matter how you do it, otherwise you get well done, dry, tough 
meat.  With a really sharp carving knife, you can slice it on the bias, almost 
parallel to the cutting board, and get large thin slices.  As you cut each 
slice, flip it over, and the steak "reassembles itself" upside down.  Drizzle 
a bit of the marinade over it, letting it get between the slices, and then 
serve.

						     
							- JP
 

     RE:  .2, .5
     
     If you're looking for 'short cut of the rump' better ask the
     butcher, as it won't be labeled that way on the package.  The
     official name has the words 'short cut' in it somewhere, but may
     be tricky to spot amongst the other adjectives.
     
     Short cut rump is the small end of the 'Shell' or 'New York'
     Sirloin, which has been boned, and is generally more tender.  So
     buy the shell sirloins that come from that end -- they cost the
     same and are more tender.  They are more foot-ball shaped than the
     standard shell sirloin:
                                                                              
            _____         ____          ___                                     
           |     \        \   \         \  \      x = bone
           |      x        x   \         \__\                                   
            \___xxx\        xxxx\                                               
                                                                                
          Shell Sirloin    Small End     Short-cut
                         Shell Sirloin     Rump
                                                                                
                                                                                
                                                                                
                                                                                
     
               
    

I have found that which steak cut is best depends on the recipe.

For oriental stir-fry cooking, I prefer flank steak because the grain is
parallel to the long axis of the steak, making it easier to slice properly.

For plain old grilled steaks, I like tenderloin.

I've found that tenderloin is too lean to do Cajun blackened steak properly.
I prefer T-bone or Delmonico.  You need the extra fat to get the proper
blackening effect on the coating.

--PSW

     I have a recipie for Porterhouse Steaks with Germolata, it's from the 
     Australian edition of Vogue Entertaining, can anybody tell me what 
     Porterhouse Steaks are?
     
     You marinate them with olive oil and crushed peppercorns, chargrill 
     them and serve sprinkled with the germolata (Italian Parsley, Garlic, 
     Lemon Zest).
     
     Service with mixed lettuce and baby new potatoes.
     
     I'll just use fillet steak but am curious.
     
     Any ideas?????????????
     
     Jane

    A Porterhouse is a cut of beef taken from the thick end of the short
    loin, having a T-bone and a sizeable piece of tenderloin.
    
    (from American Heritage Dictionary. :-) )
    
    ed