Is there a butcher in the house?
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| Wed, 12-10-2003 - 6:36pm |
Stupid question here. I know the book says for beef: "lean cuts, such as sirloin (including ground), tenderloin, top round". The enhanced list says sirloin, tenderloin, top loin and top round. To avoid is brisket, liver, other fatty cuts and rib steaks.
Now here's the stupid part. I am away next week on a business trip and will be eating dinner out in restaurants each night. If I want to order steak (sometimes I just can't face another chicken!), restaurants usually list them as Rib Eye (which I think is the same as Delmonico), New York Strip, Porterhouse, T-Bone or Filet Mignon. So, which cuts are those kind of steaks? I was pretty sure tenderloin was Filet Mignon...but not positive.
Anyone out there know?
Thanks much...and forgive my beef ignorance! :|
Cyndie

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Hmmmm...I'm not big on fish unless it's breaded and fried...and that's not allowed!!! I like shrimp cocktails but I like the cocktail sauce with those. Darn!!! Hahaha.
But the sirloin and the t-bone will be helpful. I'm pretty sure Filet Mignon would be okay, too.
Thanks bunches!!!
Cyndie
Hope your trip doesn't put too much wear and tear on you; that's got to be tough this time of year.
Donna
This trip is a pain this time of year. I get back the Saturday before Christmas then have all my cookies to bake the rest of the weekend.
Thanks again for the help and info!
Cyndie
Ok...during this business trip, I will try something I haven't tried before in the fish line. I assume I can have it prepared grilled or broiled?
Thanks, Mom...I mean Mel! :)
Hugs,
Cyndie
I certainly don't qualify as a butcher, but here's my limited knowledge:
The T-shaped bone in the smaller T-bone and the much larger Porterhouse actually separates two popular cuts of beef, the Filet and the NY Strip. It's how close to center cut you get that gives you more lean tenderness and maximum quality. The Strip has more fat content marbelized throughout, and hence provides more flavor. It is a slightly tougher cut than the Filet. Most strips come with a thick fatty "strip" along one side, lending more flavor during cooking, but we all know not to consume that! Filet mignon comes from a part of the muscle that's less used, and therefore much more tender. It does not have as much fat throughout, so you sacrifice some flavor for texture...that melt-in-your-mouth effect of a perfectly grilled steak!
Once a server, always a server! This knowledge comes compliments of a pricey "top 10" steakhouse here in Florida. Hope it helps.
Debbie
Thanks so much for that info!!! It was perfect!!! I swear, I have learned more from this board in the last month than I have from anything else in the last five years!!! You gals are great!!!
Hugs,
Cyndie
Debbie
"...I'm not big on fish unless it's breaded and fried..."
Then it sounds as though you can tolerate it when the flavor is disguised a bit.
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