On Jul 10, 10:38*am, "Brick" > wrote:
> On *9-Jul-2011, Sqwertz > wrote:
>
> > Since this has been the subject of a few conversations here, and even
> > confusion among most of the top chefs, butchers, and even the general
> > manager and head chef at the new Delmonico restaurant.
>
> > To make a long story short: *They're all wrong. *It's Top Sirloin.
>
> >http://www.steakperfection.com/delmonico/Steak.html
>
> > I originally placed my bets on #1 and #4 while I read that - they're
> > right next to each other on the cow and are my two favorite steaks.
>
> > -sw
>
> Surprise, surprise. Here is what the Delmonico restaurant says on their
> website.
>
> Signature Dishes
>
> The "Delmonico Steak" (boneless ribeye) is perhaps the best, rarest and most
> *desirable steak on the market. It originated around 1830 as the house cut
> *at
> *Delmonico's Restaurant in New York City, and is now seen on menus in
> *restaurants and supermarkets across the nation.
>
> Reference;http://www.delmonicosny.com/

Growing up here in St. Louis, Delmonico steak was always a term for
boneless ribeye.
>
> --
> Brick(Too soon old and too late smart)

--Bryan

Thanks for confirming that. I'm also puzzled with that one before. But now, I know the answer.

Thanks for sharing this information,it's very interesting!

On 13-Aug-2011, MissJane > wrote:

> Thanks for sharing this information,it's very interesting!
>
>
>
>
> --
> MissJane

Hang out here instead of at foodbanter and get the information a day or so
earlier. Why waste time reading a copy when the original is publicly
available.

--
Brick(Too soon old and too late smart)