chateaubriand
2007-11-29 20:04:36
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answer #1
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answered by Anonymous
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I find rib has the best flavour, and because it has a higher fat content than many other cuts, it is a lot more forgiving if you don't get your timings quite right. It is lovely served rare, and it will not be dry if you cook it too long.
You tend only to get larger rib joints, which can work out expensive - if you're only serving a small number of people, plan on using it the leftovers for a 'next day roast', then it's a lot more economical.
2007-11-30 05:57:58
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answer #2
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answered by heleni 4
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My personal favourite is topside roast, though it does tend to dry out a little. Rib roast is very succulent.
2007-11-29 20:10:52
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answer #3
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answered by Anonymous
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Bone in rib off beef
2007-11-29 20:09:36
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answer #4
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answered by ? 6
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DEFO the Forerib and make sure it is Longhorn beef, it is expensive but so tender and I have never tasted beef so tasty, if you live in the UK order from
www.meridianmeatsshop.co.uk
2007-11-29 21:21:00
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answer #5
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answered by Anonymous
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I used to always buy rolled rib,but have recently gone over to rib eye. (same as the steaks-but in a piece)
2007-11-30 00:05:10
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answer #6
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answered by mactheboat 6
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Where do you live? What do you know about cooking? Either the ask the butcher as that where your going to get your meat or ask someone who cooks well in the neighborhood and they might know.
2007-11-29 20:36:32
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answer #7
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answered by Jonathan L 2
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I use Aberdeen Angus in all my meat dishes if possible.
Have you tried Aberdeen sausages they are really nice try some.
2007-11-30 07:40:45
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answer #8
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answered by brenda l 1
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Sirloin or Chuck
2007-11-30 02:46:17
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answer #9
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answered by HotJewels 3
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i like a good rib of beef, a bit of fat/bone and plenty of good meat=delicious!
2007-11-29 20:08:20
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answer #10
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answered by Anonymous
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Rib is definately the tastiest. Its also the most expensive.
2007-11-29 20:05:30
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answer #11
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answered by Cynical_Si 4
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