Where's the Beef?

I am wondering what a good cut of beef would be that cooks up nice and tender. I am getting bored of my same old tuna, chicken, fish, and turkey.

What do you reccomend? 

I need to know too.  I am just using the antibiotic, hormone free, ground lean beef right now for beef patties and taco meat.  But thinking of venturing out into a good solid cut one for stir fry?  Is sirloin too fatty?  I think I would like sirloin, at least that is what I get at Logans when I go.

Sirloin should be on the lean side, but they are usually a bit of a tougher cut.

Have you tried ground turkey for your tacos?

 

I have tried ground turkey, but only the ground lean turkey breast.  The other ground turkeys are almost higher in fat than the lean beef.  I will have to buy some of the good stuff.  Thanks for the reminder.  Maybe I will mix the two, since I like the beef flavor better.

Tenderloin (Filet Mignon) is very tender and cooks nicely, particularly if you like rare/medium rare meat. Its lean too. Strip Steaks are also on the leaner side and I have had some that are tender but its about 50/50. Rib Eyes are nice and tender, but they tend to have lots of fat.

I have used sirloin, round, and strip steaks for stir-fry in the past (not since my surgery, but I'm going to try soon).  There are a couple of things that may help for tenderness.  Partially freeze the meat before slicing very thinly across the grain. (Freezing helps with the cutting).  I also like to marinate the meat well before stir frying.  Use a bit of rice vinegar in the marinade to help tenderize, along with low sodium soy sauce, fresh garlic, chilies, ginger......whatever flavors you enjoy.  Good luck!

If you have a crock pot almost any cut will come out super soft and tender.  Cross rib roast, sirloin even inside round.  Just stick it in add a quartered onion and season as you like, cook that sucker for 6 hours.on high.  If you like gravy buy the pkg'd gravy mix.

Filet mignon medalions...tender, juicy and lean...and bonus they happen to be 3 oz each.... Otherwise get a lean cut with advice from the butcher and cook it in a slow cooker crockpot or the like for hours with herbs and spices and a carrot and an onion and you will see...it will melt in your mouth.

Check out the egg face blog at www.theworldaccordingtoeggface.com (I hope that's right). She has many great recipes to help with the boredom. I like her pot roast, it is simple and amazing. I also use her baked ricotta recipe, but I add meat sauce to the top instead of plain marinara. There are more blogs that are great, but I'm at work so I can't send links until I get home.  

Filet.  It's the only beef I really eat.  And I eat it often.  It's quick, it's twenty grams of protein and it tastes bloody amazing.  (And since I like it bleu, it is also amazingly bloody.)

Mm.