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Old 02-27-2010, 12:57 PM
 
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I'm going to stuff my freezer full!!! USDA choice grade! Which would you get more of, which is the better deal to you?
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Old 02-27-2010, 12:59 PM
 
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The beef tenderloin without a doubt. That is a STEAL!!! There are places in NYC where it is over $25 per pound. Grab it up!!! Lucky you ....
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Old 02-27-2010, 01:21 PM
 
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Originally Posted by cokatie View Post
The beef tenderloin without a doubt. That is a STEAL!!! There are places in NYC where it is over $25 per pound. Grab it up!!! Lucky you ....
Thanks! I've never made a rib roast before, but 5 a pound I might have to snag one of them too!
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Old 02-27-2010, 01:27 PM
 
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Without a doubt! It's funny, I was numbly watching TV one day last week and it was that Christopher Kimball of Test Kitchen. They were cooking the beef tenderloin. And Thinkin about it, if you could have seen the way he praised that cut of meat, you would double your purchase right now! And here is a tip from that show - do NOT sear the meat before roasting it - sear it AFTER it is done roasting. It looked beautiful. Also, she gave it like a butter bath prior to roasting (other than salt and pepper - that was all they used). She rubbed like 2 tablespoons of butter over the loin, and let it sit for 30-60 (??) minutes. It actually took on a sheen to the meat after it had been left standing. Eat well, my friend!!! I'm VERY jealous!
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Old 02-27-2010, 01:34 PM
 
770 posts, read 705,573 times
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Quote:
Originally Posted by cokatie View Post
Without a doubt! It's funny, I was numbly watching TV one day last week and it was that Christopher Kimball of Test Kitchen. They were cooking the beef tenderloin. And Thinkin about it, if you could have seen the way he praised that cut of meat, you would double your purchase right now! And here is a tip from that show - do NOT sear the meat before roasting it - sear it AFTER it is done roasting. It looked beautiful. Also, she gave it like a butter bath prior to roasting (other than salt and pepper - that was all they used). She rubbed like 2 tablespoons of butter over the loin, and let it sit for 30-60 (??) minutes. It actually took on a sheen to the meat after it had been left standing. Eat well, my friend!!! I'm VERY jealous!
This may be the greatest post in the history of the internet.

I want to go get it right now.
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Old 02-27-2010, 03:46 PM
 
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Tenderloin would be my last choice as it has a lot less taste than the other cuts mentioned above. The Strip loin is probably the best deal, but I would prefer having the bones.
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Old 02-27-2010, 03:49 PM
 
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Originally Posted by jlawrence01 View Post
Tenderloin would be my last choice as it has a lot less taste than the other cuts mentioned above. The Strip loin is probably the best deal, but I would prefer having the bones.
Thank you! I can't determine what I like best, I'm a big weirdo. Sometimes I eat a ribeye and think "This cannot be topped." But other times there is just too "stuff" you have to get around, and I don't like my meal turned into an anatomy class. Strip steak I haven't had much experience with. Filet, I agree, could be more flavorful, but to me it's the best all purpose cut. For a ribeye it's just salt and pepper, but if you get something sexy together for flavor on a tenderloin, the texture can't be beat IMO. No nasty bits of hunkin' fat to dig around, which I hate.
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Old 02-27-2010, 03:55 PM
 
Location: North Carolina
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I'd buy all of them. Those are good prices!
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Old 02-27-2010, 04:42 PM
 
Location: LI/VA/IL
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I'm just partial to beef tenderloin. Cooked just right, don't even need a knife-just like butter! But we don't eat that much beef.

For me-I always go with least amount of fat-if your younger go with more marbeling.
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Old 02-27-2010, 05:27 PM
 
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Originally Posted by thinkin about it View Post
I'm going to stuff my freezer full!!! USDA choice grade! Which would you get more of, which is the better deal to you?
None of them.

Up here in expensive CT, it isn't difficult for me to find sales on those cuts in Angus grade for less than the prices that you're listing for Choice. I just purchased a semi-boneless Angus rib roast at $3.98/lb. yesterday actually.
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