What's the Beef ?

[jkane]

Tenderloin ... because ... well ... it's tender! I like A-1 for some strange reason. But, any BBQ sauce is usually good. The tangier and zestier the better. Plain old pit bbq is boring. I will eat it, but I prefer something more like Famous Dave's Zesty and Texas mixed together.

I am really picky about my meat. I like very lean and very tender meat. I don't care for rare either. Medium well to well done.

I "like" venison, as long as it's prepared well with thin slices and lot's of spices to go with it. But most other wild game does not excite me. Just don't care for the flavor and texture. I hunt and love to do so, but only if I can find someone else to give the meat too! Hence, I only deer hunt in my older age years.

My wife is any rare beef kind of person. She hates any wild game even venison. My younger son is closer to my tastes, but somewhere between us. My oldest ... I am embarrassed to say. He's a vegetarian. He hunted with us and ate lot's of meat as a teen, rare was his favorite. Then he hung around with some new age hippies and now he won't eat anything that had eyes. <sigh!>

[azwildcat96]

now he won't eat anything that had eyes. <sigh!>

Even 'black-eyed peas'?

[Bugbear]

If I have meat, and it isn't rotten, I eat it.

[Kilted in Maine]

If I have meat, and it isn't rotten, I eat it.

If it is, you can over-cook it ("well done") and cover the taste with the sauce of your choice!

[lethearen]

I'm torn between NY Strip and Ribeye for cuts. For prep, I just rub some sea salt on it and some shallot butter. Cook it to medium rare on a cast iron skillet, and serve it up (after letting it rest, of course). The butter is all the sauce I need.

Sides? Hrm. Roasted veggie medley (potatoes, red bell peppers, garlic, onions), maybe some green veggies, too, like lightly sauteed (read: CRISP) asparagus. And fresh sourdough bread to sop up all the lovely juices.

[cessna152towser]

Sirloin, well done, marinaded but no sauce, with onions and mushrooms.

[Lachlan09]

Out here in Oman, the most expensive imported beef comes from Australia – Mulwarra. For tenderloin/fillet, it’s RO 19/kg (about US$ 50/kg or US$ 23/lb, £ 33/kg or £ 15/lb, EURO 37/kg or EURO 17/lb). I tend to buy the NZ tenderloin at RO 11/kg. All a bit steep, but I like the flavour and quality.

There’s not much in the way of local beef in Oman (it tends to be goats/sheep or poultry). But at the other end of the cost spectrum, there is plenty of beef here from Brazil, Somalia and Bangladesh. Call me snobby, but I tend to stick to the Aus/NZ beef. I’ve never seen US beef here, but maybe it’s available. Beef from Britain and Europe I have never seen.

Now for the big one - what is the best breed or cross for beef that you’ve come across ? Being patriotic and used to good quality Scottish beef since I was born (my mum always avoided supermarket beef and got it from the local butcher), I would go for Aberdeen Angus – hung to mature. But in your experience, what’s the best breed of beef you’ve had or would recommend ?

[CDNSushi]

The same breed whose namesake is a restaurant. Black Angus.

[Tobus]

The same breed whose namesake is a restaurant. Black Angus.

Ditto. Black Angus, properly aged, is the best I've ever tasted.

[wright]

RIBEYE! hands down rare to medium rare. I prefer to prepare it like "fleica" a romanian dish. pureed garlic, lemon juice, salt and pepper. basted with butter.

absolutely awful for you, but delicious! I heartily reccomend it for the garlic lovers