This just simply rocks.
If you’ve ever been baffled by what cut is what, this guide is for you.
Our friends at the National Cattlemen’s Beef Association and Cattlemen’s Beef Board put this together to make life easier for us. Wasn’t that nice?
Keep it bookmarked so you can refer to it again and again.
Have a great weekend, everybody!
Guide courtesy of BBQGuide.com.
This, my friends, is why I love ordering the food I enjoy and having it sent to me on vacation.
I get to indulge in my favorite steak — exactly the way I want it — in a gorgeous setting. It doesn’t get any better than that.
This was taken on our seaside balcony in Florida. This Kansas City strip was to die for.
Our group was so thankful to have a beautiful steak dinner without all the headaches of reservations, waiting for a table and not getting a meal exactly how we want it.
It was a relaxed, perfect night. And isn’t that what a vacation is supposed to entail????
Ahhhhh. . . . .
Good morning, class. Today we’re going to discuss what in heaven’s name a Delmonico is.
You may know it as a bone-in top loin, a boneless ribeye or a New York Strip, Kansas City Strip or strip loin.
Those strip steaks are what I’ve always heard substitute for a Delmonico, but there seems to be some difference in opinion.
Delmonico’s Restaurant in NYC is credited with making this steak meal world famous with a baked mashed potato dish topped with grated cheese and buttered bread crumbs. Oh. Yum.
History is always being rewritten, so we may never know which exact cut was the REAL Delmonico. But as far as I’m concerned, it’s a strip.
Read more about Delmonico steaks at Wikipedia here. Then, let me know what YOU believe a Delmonico is!
Illustration courtesy of Wikipedia.org.
Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.
I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.
