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Old 12-23-2004, 10:36 AM   #1
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Which cut of beef should I buy?

I will be making roast beef with yorkshire pudding on Saturday. Which cut of beef would you use?

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Old 12-23-2004, 11:08 AM   #2
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Probably a top round
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Old 12-23-2004, 11:25 AM   #3
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Standing Rib.
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Old 12-23-2004, 12:24 PM   #4
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To me there is nothing better than Prime Ribs.
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Old 12-23-2004, 12:38 PM   #5
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another vote for a rib roast.
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Old 12-23-2004, 01:12 PM   #6
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And another!
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Old 12-23-2004, 02:07 PM   #7
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If you can afford it, the standing rib is your best bet. Inside round works well also, but requires slow and moist cooking methods to give you something chewable. Be sure to choose at least USDA Choice if in the U.S. If you have a local meat processor that hanldes local beef, you can get Prime grade for a good price. Otherwise, it's hard to come by.

And remember, especially if you use the round, cut thin and against the grain.

In any case, enjoy.

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Old 12-23-2004, 02:49 PM   #8
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The ribs have it.
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Old 12-24-2004, 01:59 AM   #9
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For Christmas many people would choose the Prime rib. It's almost as tender as the tenderloin, but it has more flavor. The only drawback is that it can be very expensive, but that is less relevant for a holiday dinner. If you don't want to go that route then get a top loin roast. It's the cut of meat where shell steaks (NY/KC strip) come from. It's less tender and more flavorful than the rib meat. The shell steak is still much more palatable than anything that comes off the round or the sirloin, and it's rich enough for a holiday meal.
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Old 12-24-2004, 06:13 AM   #10
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Rib roast!
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