Around our house, one of our most heated discussions is what cut of beef to purchase (our cattle aren’t ready for slaughter yet).
My roommates are all from Ohio, with me being the lone “Westerner”.
When I want steak, my favorite is the New York Strip, followed by Boneless Rib-eye, and then the Tenderloin.
They like Sirloins and Top Rounds, so you can bet we have some serious differences.
After all, to me, steak comes from the muscles that do the least work. The rear end of the steer is for slow cooked roasts, stir-fry, chicken-fried steak, etc.
Mom has been begging for a chuck roast, not the big thick ones with the grain going every which way. She wants a Blade Roast, or “7-Bone” roast. You know, the one that is cut about 2 inches thick but is bigger around than your favorite turkey platter.
I love that cut, especially when you wrap it in foil, cover it with Lipton’s Onion soup, a little red wine (water if that’s all you have), cover it tightly and cook at 250 degrees for hours on end. I always know when it’s done just by the wonderful aroma.
To help my “Eastern” roomies figure out the proper cuts of beef, I found this really neat chart. You should grab it, too. That way, you’ll always know what cut of beef is right for dinner tonight.
