Cuts
Chuck and Round tough. Rib and Loin not. -A Caveman
Remember those wise words from the caveman. If it’s chuck or round, then you’ll need to marinate and cook S-L-O-W-L-Y in liquid to help tenderize it. If it’s rib or loin, they’ll most likely be tender.
Rib-eye good. -Another Caveman
It’s simple. For generations, butchers around the world have chosen the rib-eye for their favorite cut of meat. Why? It’s tender like a loin and has a rich flavor.
