[US Navy Vet]

Look a the included Slide Show for more info.

[BipolarBob]

At first glance I thought cat was on the menu.

[Doogle]

"hmmmmmm"....*tossin tuna flat tasteless bread sandwich over fence to noisy neighbor butt sniffer*

[Kansas58]

Rib Eye, Porterhouse, T Bone, then Sirloin, in that order are my favorite cuts.
On the grill? I like to start with frozen cuts over a hardwood bed of coals. 4 minutes each side, then test, then maybe another couple of minutes if too rare.
Worcestershire sauce at the ready if they get too dry.

[0.E.O]

bump

[Gay State Conservative]

We are not amused

[matginzac]

Though raised in CA during the hippie dippy sixties and seventies, I only go back for visits, as short as possible. Whilst there a while back, my relative cooked up a tri-tip cut, known as the “poor man’s tenderloin”, I understand.
Absolutely deeeelish, tender, easy to prep, easy to cook....
At the risk of creating a run on this cut, I share this with fellow FReepers out of deep love...
Enjoy!!!

[MHGinTN]

I read once that it is the outside surface of steak and roast which can have salmonella, etc, bacteria, so if you heat the outside surface above 160 degrees then the even bloody inner meat is bacteria free. Is that correct? ... I happen to really like steak tartar, after marinating the meat in Dale's for a few hours in the fridge. I was told it's like 'salt cured'.

BTW, London broil roast cut is my favorite. I can get four meals from an $11 roast by cutting it into two stew beef portions and thin slicing the other two portions for stove top cooking and marinating.

[yefragetuwrabrumuy]

Let me throw a curve ball into this debate: Sous Vide steak!

http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html

You don’t need an expensive cooker, if you are patient and use a candy thermometer, watching the temperature every five minutes for a few hours.

What you get is a perfectly cooked, tender steak every time, with all its odor and flavor still inside. A quick sear later and you have a steak better than any you have ever eaten.

And the best part is that the cheaper cuts are *more* flavorful than the expensive “restaurant” cuts.

[fella]

After the first 3 beers “What difference does it make”?

[Daffynition]

Yesterday, I noticed in my grocery store the new *country of origin* on the chopped beef. On the label it had: *ORIGIN OF MEAT; CANADA, MEXICO, USA*.

Anyone else experience this? There was no one in the butcher dept, so, back in the same store today, the manager was out and about. I mentioned to him that I noticed the label, and wanted to know if, there was a possibility that for all these years, I could have been buying meat from Mexico? He said yes, this has always been the case, since the store opened. He said that 95% of the beef sold there was from the USA. I told him in no uncertain terms, that I would not be buying any more meat from the store, b/c of the possibility of the *Mexico* origin....and to pass this on to the store owner.

New Meat Country Of Origin Labeling Rules Go Into Effect