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Old 02-02-2009, 01:35 PM   #1
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Beef Cuts

Is there any real difference in taste and tenderness between the different cuts of meat. Like between a Fillet Mignon and a Rib Eye or even a t-bone? What are the differences?

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Old 02-02-2009, 01:46 PM   #2
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Of course there is a difference. I wouldn't know, how to discribe diference between different parts, but I'm sure somebody else will.
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Old 02-02-2009, 02:19 PM   #3
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Yes there is a difference...In tenderness, texture, and flavor -- The more a muscle (meat) is used on the animal the tougher it will be compared to the muscles used less. The filet is used very little, if any, so it is very tender with a soft texture -- You might say a steer has a roping end, and a branding end --- The stuff in the middle is the tender grilling meat ... The other mostly cooks up best using moist heat (cooking) methods --- HTH

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Old 02-02-2009, 04:27 PM   #4
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Old 02-02-2009, 04:32 PM   #5
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Originally Posted by bowlingshirt View Post
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Old 02-02-2009, 05:30 PM   #6
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I think it is hard to beat chuck cuts for a combination of price, flavor, texture, and tenderness if cooked correctly. Pot roasts, burgers, and stews are three of my favorite uses for chuck.
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