Those were low profile (nice) eats for a long while like skirt steak !Chuck Eye steaks can be wonderful, if cut correctly they are tender.
Archie Bunker said “fill let mig non”Filet Mignon only, all the other cuts I find to be too tough or fatty.
Great minds think alikeFilet Mignon only, all the other cuts I find to be too tough or fatty.
Regular grocery store "Angus" steak is the minimum. We bought beef from Wal-Mart once. 90% of it was disposed of. Never again.
This.I'll cook up a London Broil as a steak, medium.
Don't wan't to have to lug around a piece of luggage with me everywhere I go when I get to be 70, so I avoid red meat. Not saying I totally eliminate it though.
and OP asked about grade of meat, not what cut of meat. There are only three grades sold to the public, prime, choice and select.