Beef Tenderloin Yesterday we talked about the Filet Mignon. Today we delve into the beef tenderloin which is the source of the filet mignon. Cutting a beef tenderloin into steaks is definitely acceptable but a whole beef tenderloin roast can be a thing of beauty and perfect for a Christmas dinner, anniversary, or another big […]
30 Cuts in 30 Days – Filet Mignon
Filet Mignon If you are looking for a luxurious cut of beef you are talking about a filet mignon. At most steakhouses the filet mignon will be the most expensive steak per ounce and many people think they are well worth the price. With very little fat, a milder flavor than other steaks, and a […]
30 Cuts in 30 Days – Top Sirloin
Top Sirloin Steaks For Day 13 of 30 Cuts in 30 Days we are moving on to the top sirloin steak. Top sirloin might not get the top billing of a rib eye or a NY strip or some other cuts like that but you would be remiss if you overlook this cut. Top sirloins […]
30 Cuts in 30 Days – Oxtail
Oxtail I am going to venture a guess and say most of you reading this have never eaten oxtail. I would firmly include myself in that group as well. There is a Caribbean restaurant I have been to that had it on the menu and I was very tempted but opted for the jerk chicken […]
30 Cuts in 30 Days – Beef Tallow
Beef Tallow Is beef tallow really a cut of beef? Well, not really but it is a very important byproduct of some other cuts. And the flavor it adds to other cuts is amazing. So it is time to take a break from the regular steaks and roasts and talk about beef tallow. There are […]
