Join Early Retirement Today
Reply
 
Thread Tools Search this Thread Display Modes
Old 01-01-2010, 02:49 PM   #41
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
NW-Bound's Avatar
 
Join Date: Jul 2008
Posts: 19,401
We cheapskates have been buying steaks on sales from local grocery stores. It's like buying lottery tickets; I could never tell beforehand how tender it was going to be, or if it came from a great-grandma cow. Occasionally, I would get one on sales that was really good for the price. I view those unknown surprising results as adding spice to life. Well, at least while I still have my natural teeth (all but one anyway) to gnaw through the more disappointing ones...

A local Oriental store has entire tenderloin at even lower prices than Costco, but of course tenderloins do not have the flavor of other fattier cuts.
__________________

__________________
"Old age is the most unexpected of all things that can happen to a man" -- Leon Trotsky
NW-Bound is offline   Reply With Quote
Join the #1 Early Retirement and Financial Independence Forum Today - It's Totally Free!

Are you planning to be financially independent as early as possible so you can live life on your own terms? Discuss successful investing strategies, asset allocation models, tax strategies and other related topics in our online forum community. Our members range from young folks just starting their journey to financial independence, military retirees and even multimillionaires. No matter where you fit in you'll find that Early-Retirement.org is a great community to join. Best of all it's totally FREE!

You are currently viewing our boards as a guest so you have limited access to our community. Please take the time to register and you will gain a lot of great new features including; the ability to participate in discussions, network with our members, see fewer ads, upload photographs, create a retirement blog, send private messages and so much, much more!

Old 01-01-2010, 03:58 PM   #42
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
audreyh1's Avatar
 
Join Date: Jan 2006
Location: Rio Grande Valley
Posts: 16,457
I thought beef tenderloin was one of the highest fat cuts? Like 40% fat. It's not very visible, but I think it's loaded.

Audrey
__________________

__________________
audreyh1 is offline   Reply With Quote
Old 01-01-2010, 04:03 PM   #43
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
NW-Bound's Avatar
 
Join Date: Jul 2008
Posts: 19,401
Yes, tenderloin is significantly leaner than other cuts. Often, too lean in fact.

From a Web site, Leaner meats come from the loin and the leanest and most tender section is the tenderloin..

It is tender because it has no muscles that are exercised by the animal. Why its fat content is low, I do not know.
__________________
"Old age is the most unexpected of all things that can happen to a man" -- Leon Trotsky
NW-Bound is offline   Reply With Quote
Old 01-01-2010, 04:10 PM   #44
Administrator
Gumby's Avatar
 
Join Date: Apr 2006
Posts: 10,137
For the relatively small amount of meat we consume, the local Stop & Shop supermarket is just fine. If we really want to splurge, we can go to the Whole Foods. It would never occur to me to order meat by mail.
__________________
Living an analog life in the Digital Age.
Gumby is offline   Reply With Quote
Old 01-01-2010, 04:29 PM   #45
Thinks s/he gets paid by the post
Goonie's Avatar
 
Join Date: Oct 2006
Location: North-Central Illinois
Posts: 3,198
Here's all you never ever wanted to know about meat grades and inspections from the Food Safety & Inspection division of the USDA.
__________________
Goonie is offline   Reply With Quote
Old 01-01-2010, 07:30 PM   #46
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
audreyh1's Avatar
 
Join Date: Jan 2006
Location: Rio Grande Valley
Posts: 16,457
Quote:
Originally Posted by NW-Bound View Post
Yes, tenderloin is significantly leaner than other cuts. Often, too lean in fact.

From a Web site, Leaner meats come from the loin and the leanest and most tender section is the tenderloin..

It is tender because it has no muscles that are exercised by the animal. Why its fat content is low, I do not know.
Interesting, because one of my grilling cookbooks lists for Beef cuts:

Tenderloin - 43% fat
Sirloin (includes New York Strip) - 35%
Top Loin - 35%
Skirt and Flank Steak - 46%
Porterhouse, T-bone - 48%
Rib Steak - 45%
Rib Eye - 48%

So - the beef loin cuts (sirloin, top loin) are very lean compared to the others, but the tenderloin - not much leaner than the fattier cuts.

Now the Pork tenderloin is by far the leanest pork cut - 28% fat.

Audrey
__________________
audreyh1 is offline   Reply With Quote
Old 01-01-2010, 09:13 PM   #47
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
NW-Bound's Avatar
 
Join Date: Jul 2008
Posts: 19,401
When I grill or pan-fry the tenderloin compared to other cuts, the lower fat content is apparent to the eye. There is little or no dripping. The meat is also not marbled at all. So, I trust that Harley's explanation of the discrepancy is correct. However, I have not seen a cut of untrimmed tenderloin to see for myself what it is really about.
__________________
"Old age is the most unexpected of all things that can happen to a man" -- Leon Trotsky
NW-Bound is offline   Reply With Quote
Old 01-01-2010, 09:17 PM   #48
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
harley's Avatar
 
Join Date: May 2008
Location: Following the nice weather
Posts: 6,422
Quote:
Originally Posted by NW-Bound View Post
When I grill or pan-fry the tenderloin compared to other cuts, the lower fat content is apparent to the eye. There is little or no dripping. The meat is also not marbled at all. So, I trust that Harley's explanation of the discrepancy is correct. However, I have not seen a cut of untrimmed tenderloin to see for myself what it is really about.
I deleted my post because I think I was wrong. When I checked beef fat percentages based in grams of fat compared to total calories most of the cuts were coming out a lot higher than I thought. Probably why the low-fatters think eating beef is a bad idea. Still, yum!
__________________
"Good judgment comes from experience. Experience comes from bad judgement." - Will Rogers, or maybe Sam Clemens
DW and I - FIREd at 50 (7/06), living off assets
harley is offline   Reply With Quote
Old 01-02-2010, 08:17 AM   #49
Thinks s/he gets paid by the post
 
Join Date: Mar 2007
Posts: 3,323
I looked up the leanest beef available as I want to cut so much fat out as I can. I found Eye of Round was it. Unfortunately, I made one of these years ago and ended up throwing it away as it was so tough.
There are a few recipes on the net on how to cook Eye of Round--both with and without liquid. Liquid is said to make this cut tougher, but some recipes use liquid, so it must work. Going on that theory, I cooked it for 8 hrs. in a crockpot with 1/3rd water and the rest some old rum we had hanging around and nobody drinking. Spiced it up with Mrs. Dash and some Worcestershire sauce...it turned out fantastically tasty and tender for that cut of meat, so that works well! Just thought I'd mention it if someone else wants to cut down on the fat in their beef.
And I got the 2-1/2 lb. Eye of Round from WalMart this time.
__________________
Please consider adopting a rescue animal. So very many need a furr-ever home and someone to love them! And if we all spay/neuter our pets there won't be an overpopulation to put to death.
Orchidflower is offline   Reply With Quote
Old 01-02-2010, 08:30 AM   #50
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
audreyh1's Avatar
 
Join Date: Jan 2006
Location: Rio Grande Valley
Posts: 16,457
I don't even like to grill sirloin! IMO - too tough. I stick with rib-eyes and tenderloin for fast grilling.

The leaner cuts of beef have to be cooked slowly to make them tender, and a crock-pot or, slow stewing, chili, smoker, slow barbeque method are good ways to do it. That's why beef brisket is treated to the slow smoke/barbeque method here in TX.

My only problem with beef in the crockpot is, it's difficult to get to that tender stage without overcooking the beef and losing the flavor. I'm still working on it. It may also be that I simply don't care for the flavor of lean beef.

Audrey
__________________

__________________
audreyh1 is offline   Reply With Quote
Reply


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Did you find that the endless free time wasn't really that way? Surfdaddy Life after FIRE 26 05-16-2007 12:27 AM
part time or occassional work Martha Life after FIRE 58 04-24-2007 07:38 PM
Taxes - Takes Too Much Time - 25 Hours So Far! Danny Other topics 32 02-28-2007 10:44 AM
Do You Ever Feel You Spend Too Much Time On The Forum Danny Other topics 27 04-13-2006 04:16 PM
Are illegal immigrants a serious problem or not? Art Other topics 200 07-09-2005 09:19 AM

 

 
All times are GMT -6. The time now is 05:29 AM.
 
Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2017, vBulletin Solutions, Inc.