"Omelet" > wrote in message
news
> In article >,
> "jmcquown" > wrote:
>
>> >> I always wonder about the chain restaurants that chime "Grilled
>> >> Sirloin!"
>> >> It's a pretty tough cut of beef; one can hope they marinated or brined
>> >> it
>> >> for a while before cooking it.
>> >>
>> >> Jill
>> >
>> > I use a Jaccard Tenderizer on Sirloin.
>> >
>> > Works pretty good.
>> > --
>> > Peace! Om
>> >
>>
>> I do that with round steak. I tenderize round steak to make "swiss
>> steak"
>> or (very rarely) country-fried steak. Sirloin never hits my shopping
>> cart.
>>
>> Jill
>
> It only does if it's REALLY cheap. I generally get the more tender cuts
> when they are on sale.
>
> Chuck is the most common cheap cut that hits my shopping cart.
> --
> Peace! Om
>
> I find hope in the darkest of days, and focus in the brightest. I do not
> judge the universe. -- Dalai Lama


Chuck eye steaks (aka delmonico) are more expensive now than they've ever
been. But they're tastier and more tender than ribeyes

Jill