What is the best cut of beef?

"Low fat beef"? Why not just eat boneless skinless soulless chicken breast?

Steve Martin wrote:

Dude, how is that sounding tough? I think you are trying to insult me without the proper knowledge of how to say it.

Keep sucking those ****s.

Bacon

Bacon wrapped filet mignon. Nothing beats it.

Never said that you couldn't have a reasonably good-tasting low fat cut, but it clearly isn't the best beef there is. The thread title is wrong. It'd be like asking "what's the best beer" and then saying you only want light beers.

Americans have 13 cuts of beef, the British 14, the Dutch 10, including the tongue and the French about 200.

Oxtail.

Night Runner wrote:

Bacon wrapped filet mignon. Nothing beats it.

Bacon wrapped scallops.

Bacon wrapped stuffed jalapenos.

Bam!

Chinese Chicken wrote:

Night Runner wrote:

Bacon wrapped filet mignon. Nothing beats it.

Bacon wrapped scallops.

Bacon wrapped stuffed jalapenos.

Bam!

x 200 Awesome dinner you just described!

Filet mignon and tenderloin have great reputations but I think the cooking technique for these two is more difficult to master. My grandfather, who was a butcher all his life, always recommended a ribeye. The marbling of fat makes it tender, tasty and easy to grill. It has less fat and is easier to prepare and eat than a t-bone. Hope that helps.

Try a New York/Kansas City strip. For a steak, it's a reasonable size and price, simpler to grill because you don't have a bone and different kinds meat like a T-bone, and you can trim most of the fat off the edges.

If you're worried about calories, just cut it in half after you cook it, save half in the fridge and microwave it the next day. Not quite as good but a good easy meal.

This beef bacon of which you speak is available where exactly?

Better than any steak wrote:

Bacon

pig for bacon cow for ribs wrote:

This beef bacon of which you speak is available where exactly?

Better than any steak wrote:

Bacon

It is as close as your nearest Halal or Kosher butcher.

Don't worry about the calories and fat... the steak is a real food and it's good for you and not fattening. I love a nice rib-eye steak myself

On a charcoal grill I go for a bone in ribeye, on a plancha it's bone in shell and flank steak goes directly on the charcoal coals for a minute and a half per side. A straw wiskbroom brush anr on the plate. Cut in at 90degrees it much tenderererer than cutting on the bias. It may not be as pretty looking that way but it really retains more 'juice'.

I agree with wineturtle, at least as far as the bone-in ribeye goes.

But you could call these guys.

http://www.lobels.com/

They are the experts.

Why are people mentioning skirt steak? Sure... it can be prepared in a tasty way, but it's a diaphram muscle that is often discarded or served to the dogs. It's not an awesome cut of meat, even if it makes good fajitas.

Go tenderloin for a lean cut, or ribeye for a fatty cut. I also like the suggestion of a New York for a newbie because they are easy to cook.

Steve Martin wrote:

Dude, how is that sounding tough? I think you are trying to insult me without the proper knowledge of how to say it.

Flick My Stick wrote:

Keep sucking those ****s.

Hahahahaha. Best response ever!