Originally Posted by Darkside Ron Garvin
I honestly don't really
have one, as it all really boils down to technique and procedure. Cheaper cuts of meat are en vogue right now because people are slowly discovering what some of us knew all along: the cheaper stuff often has more flavor. Cheap cuts have more tendons and ligaments, which make them tough. But with a proper braising, you'll render all of that gelatin out of the ligaments, and that stuff is nothing but flavor. You'll also break the proteins down to where they're every bit as tender as the best piece of sirloin.
That said, when I go out to eat and I'm looking for a giant slab of red meat, Prime Rib seems to be my go-to.