rant: fine dining

[33anda3rd]

Jim, Are you telling me you could honestly say no to any of these?

The marbling on those Denver cuts is beautiful. That fat is going to just melt into the meat when it hits the grill. A good rule of thumb is that the more intramuscular fat a cut has, the better the flavor is going to be. I don't think you can find a tenderloin or a filet with that kind of marbling and flavor.

[jim]

I would eat those unless the menu called them something stupid in which case I wouldn't know what I was ordering and therefore would not order them.

[haltz]

All of this skirt, flank, hanger, bottom sirloin, flat iron, onglet, bavette, bistro steak stuff is pretty interchangeable as far as I can tell.

[33anda3rd]

Oh.

I just realized.

Jim.

You probably eat, like, a metric ton of what is quite often bavette in a year.

[SHOW]

[haltz]

I don't think it has anything to do with the bottom sirloin, now that I'm looking at 9,000 cow diagrams.

And yeah, flank is steak frites for $23 and fajitas for $12.

[planet planet]

Eat the bavette, jim!

[jim]

Oh.

I just realized.

Jim.

You probably eat, like, a metric ton of what is quite often bavette in a year.

[SHOW]

Carne asada? Why don't they say that.

I'm guessing the difference between bavette and what other people call it is about $20 a plate.

[haltz]

About $25,000 a plate..

[/youtube]

[Michael]

[SHOW]

[haltz]

That looks like a piece of pizza bread