Boxer Chow - Post your Recipes Here!

[Trainer Monkey]

Curious to get people's thoughts on what is a good steak to eat. Always have a freezer full of them. The one's I like best are rib steaks for the taste, but I know they get that taste from the large amount of fat/marble in them, as opposed to say a round steak or a cut like that.

Is there really much difference? Am basically eating them cuz heck, who doesn't like steak, and the fact it is meeting my protein needs.

Anyone, anyone...Bueller?

Round cuts are good,mignons are good,and New York Strip Streaks are good,round cuts are a little tougher,but you can get by that with a good marinade,or a meat tenderizer

A ribeye (aka delmonico or entricot) has the most fat. Strip steaks and steak tips are also fatty. Chuck is tough but flavorful and best used in pot roasts and stews.

Tenderloin is very tender and not too high in fat. As a rule, the more fat, the more flavor. This is why you will see Filet Mignon usually served with a sauce while Strip and Ribeye steaks are often served only seasoned.

For a lean steak, I enjoy Rumpsteak when I can find it. I give it a few whacks with a kitchen mallet, season it up nice, and pan sear it. It's a little chewier than the premium cuts, but it's cheaper, leaner, and has a nice flavor.

On a strip,its easy enough to cut the majority of the fat off,and give it to the dog,he wont complain,and its not like he has a fight coming up.

[RozzySean]

Round cuts are good,mignons are good,and New York Strip Streaks are good,round cuts are a little tougher,but you can get by that with a good marinade,or a meat tenderizer

A ribeye (aka delmonico or entricot) has the most fat. Strip steaks and steak tips are also fatty. Chuck is tough but flavorful and best used in pot roasts and stews.

Tenderloin is very tender and not too high in fat. As a rule, the more fat, the more flavor. This is why you will see Filet Mignon usually served with a sauce while Strip and Ribeye steaks are often served only seasoned.

For a lean steak, I enjoy Rumpsteak when I can find it. I give it a few whacks with a kitchen mallet, season it up nice, and pan sear it. It's a little chewier than the premium cuts, but it's cheaper, leaner, and has a nice flavor.

On a strip,its easy enough to cut the majority of the fat off,and give it to the dog,he wont complain,and its not like he has a fight coming up.

You can trim the fat off the outside of a strip, it's still pretty well "marbled." Marble is the fat content within the steak itself. When I'm looking for a steak strictly for the pleasure of eating, I look for that in a steak, but if you are looking for the leanest cut of beef, you want to avoid cuts with too much marbling. For certain a strip is a better choice than a ribeye, but even if you cut the fat off the edges, it's not exactly a lean cut. If you are in serious training, trimming that fat is a must.

You are right, top round steaks are the leanest, but they need a marinade, a mallet and some meat tenderizer. I don't really enjoy them that much.

[Trainer Monkey]

A ribeye (aka delmonico or entricot) has the most fat. Strip steaks and steak tips are also fatty. Chuck is tough but flavorful and best used in pot roasts and stews.

Tenderloin is very tender and not too high in fat. As a rule, the more fat, the more flavor. This is why you will see Filet Mignon usually served with a sauce while Strip and Ribeye steaks are often served only seasoned.

For a lean steak, I enjoy Rumpsteak when I can find it. I give it a few whacks with a kitchen mallet, season it up nice, and pan sear it. It's a little chewier than the premium cuts, but it's cheaper, leaner, and has a nice flavor.

On a strip,its easy enough to cut the majority of the fat off,and give it to the dog,he wont complain,and its not like he has a fight coming up.

You can trim the fat off the outside of a strip, it's still pretty well "marbled." Marble is the fat content within the steak itself. When I'm looking for a steak strictly for the pleasure of eating, I look for that in a steak, but if you are looking for the leanest cut of beef, you want to avoid cuts with too much marbling. For certain a strip is a better choice than a ribeye, but even if you cut the fat off the edges, it's not exactly a lean cut. If you are in serious training, trimming that fat is a must.

You are right, top round steaks are the leanest, but they need a marinade, a mallet and some meat tenderizer. I don't really enjoy them that much.

You must be getting different cuts then I do here,no biggie,its just how the butcher cuts them first,and that does vary region to region,ours arent that marbled,theres just the underskin fat to worry about,and I just slice that off,cause even if I wasnt weight watching,I think its kind of gross tasting anyway. The dog on the other hand thinks he's having a great day when I kick it in to his dish.

[Singularity]

Wheres the best place to find firm tofu in the UK?

I only find the silky stuff which is nice but it falls apart.

[Chris Nagel]

You can also learn how to make your own tofu.

[Singularity]

That could be an interesting venture, it looks pretty simple to make, whereabouts to find nigari? Would I find some at the local asian grocers?

[Chris Nagel]

I really don't know, my mother used to make it, but I never made any myself. You can check asian grocers, health food stores too. You might might want to see if they have any at a larger grocery store.