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Between a ROCK and a HARD SPOT!
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<blockquote data-quote="novatech" data-source="post: 491385" data-attributes="member: 5494"><p>There seems to be a large assumption that the only way to eat tenderloin is in a steak thus reducing the size to portions served as one steak. </p><p>I prefer to have mine in the form of a roast, preferably prime rib, with a minimum of 4 ribs. </p><p>Here is a site that will show that there are alternatives. <a href="http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm" target="_blank">http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm</a></p><p>Another thought to this is that if one is talking about high quality tenderloin the larger size is often times better as you must cut out the thick rivers of fat between the meat in order to get a serving size, well marbled, steak.</p></blockquote><p></p>
[QUOTE="novatech, post: 491385, member: 5494"] There seems to be a large assumption that the only way to eat tenderloin is in a steak thus reducing the size to portions served as one steak. I prefer to have mine in the form of a roast, preferably prime rib, with a minimum of 4 ribs. Here is a site that will show that there are alternatives. [url=http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm]http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm[/url] Another thought to this is that if one is talking about high quality tenderloin the larger size is often times better as you must cut out the thick rivers of fat between the meat in order to get a serving size, well marbled, steak. [/QUOTE]
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Between a ROCK and a HARD SPOT!
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