Rub

[BilletHead]

4 hours ago, Johnsfolly said:

There is always a good or better cut even from a poor cow. One thing @BilletHead hasn't  mentioned (at least not up to this point in thread) is the marbling or the interstitial fat throughout the steak. Usually the more marbling the more tender the cut on top of the muscle groups that Marty mentioned. Waygu steaks have way more marbling than corn fed US steaks and way more than grass fed steaks anywhere. When the fat renders as the steak cooks it leaves smaller and more tender muscle fiber bundles. Also the fat in most cuts is the best flavor. A sirloin steak has less marbling and fat than a NY/KC strip than a ribeye. The ribeye is more likely to be tender and better tasting in comparison to a sirloin. At least to most people's taste.

            Correct genetics play a big role as well as fat. We like a fat steak I eat every piece of fat on my steak and most of Pat's too. She will trim hers pretty good after the grilling process. 

  Hence,  " Pat sprat could eat no fat her husband could eat no lean, together the two of them could lick the platter clean"  .

      We had the pleasure of buying half a grass-fed beef. IMO a totally different flavor. Like it a bunch. Less fat is a bummer but very good. Would add the various cuts are not as tender as a fat beef.

  Might add cooking past medium rare will also toughen the meat some. 

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2 hours ago, Flysmallie said:

Ordered.  Thx

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I like fatty steaks.  I eat all the fat too.  I don’t care for grass fed and finished beef.     
Right now I Have a couple racks of pork STL spare ribs in the smoker right now.  Seasoned with kicker chicken😁

[fishinwrench]

Nothing grosses me out worse than a wet slimy piece of animal fat in my mouth.   

If it's fat then it needs to be crispy like bacon or a pork rind.  

[Dutch]

It is hard to beat a very lightly seasoned medium rare 2” thick KC strip steak from a 1500 lb corn fed steer.

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2 minutes ago, Dutch said:

It is hard to beat a very lightly seasoned medium rare 2” thick KC strip steak from a 1500 lb corn fed steer.

Can I have the ribeye from it??

[Dutch]

1 minute ago, snagged in outlet 3 said:

Can I have the ribeye from it??

I can arrange for you to have the entire beef in about six months as another batch should be ready.

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55 minutes ago, Dutch said:

I can arrange for you to have the entire beef in about six months as another batch should be ready.

The problem is, I only want the steaks and ribs.   Basically everything between the front and back quarters.