Steaks are funny things

The "best" beef is the fillet which one "should" have blue. Ribeye is a supposedly poorer cut but for me has much more flavour; but it does need that bit more cooking. It's a medium-rare ribeye for me, Jeff, on the steak front.

And for rosbif nothing beats proper ribs, no definitely not French cut thank you very much but do chine it if you'd be so kind, again medium-rare usually with some kind of herby dry-rub.

I do love the versatility of beef. For example a good bit of shin or (better!) a brisket makes a fantastic chilli (never, ever make chilli with mincemeat) or an amazing winter stoo.

Posted By: Old Man, Jul 6, 18:13:52