New York Strip by far....which is basically part of the T-bone though usually a higher quality cut. Our feed man hooks us up with CAB New York Strip loins a couple times a year that have been aged 45+ days. The marbling in them is phenomenal. Slice them thick and cook them slow. Can basically cut with a fork. Next favorite is prime rib. Ribeyes are hit and miss. One can be really good and the next full of grissle. Sirloins a good standbye for regular occasions.
Edited by Chad H 5/11/2012 02:31
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What is the best cut of steak out of a beef?
