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Originally Posted by RealMFG
What cuts of beef are your favorite in terms of flavor, tenderness, and for use with different types of cooking methods (grilling, roasting, etc). Lets discuss types of beef (USDA Prime, Black Angus, Wagyu, etc.), cuts (sirloin, filet, strip, etc), aging (dry, wet), or anything relating to beef. Share your recipes, as well as how the meat should be preped/cooked/cut/served/etc. Wine connoisseur or sommeliers (if there are any) feel free to suggest pairings.
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no matter what cut... rib eye to rib eye, sirloin to sirloin, tenderloin to tenderloin, etc... angus makes other beef taste like feces. this is the only beef i will ever buy/eat by choice.
i found this out by accident, angus was on sale on my local grocery store. i bought a few meals worth. i went back to regular beef, and thought it was rancid, and tried to return it, saying it was substandard. i was allowed an exchange. again... crap. went back to angus with mild rub, basic seasonings (on the grill - assumed) - perfect.
everything from tenderlion roasts, to prime rib, to filet mignon, to everyday rib eye - angus is the only way to go, in my opinion.
and as far as cooking methods anything above medium can be purchased in the canned food area, jerky section, or dog food aisle.
a good grill makes all the difference between decent and excellent steaks/roasts. i used to do the sear/bake (restaurant method) for steaks, but grilling of the rub (charring the seasoning and not the meat) has become the preferred flavor of my family, and my neighborhood.