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| Food and Drink Essential to sustain life; near the top of the hierarchy of needs |
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04-25-2013, 08:49 AM
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Join Date: Jul 2003
Location: Arlington, VA
Posts: 27,717
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Here's a good overview of the cuts.
Sirloin is often held up as the best, but I think it's too tough. I like rib eye, which has a bit of fat marbling. Edit: I actually like filet mignon the best, but it's really expensive and tricky to cook correctly. |
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