Got to be honest, my only experience with beef if what I get at the store or, the rare occasion, a steak house. I can tell you that my favorites are fillet mignon, rib-eye (bone in) and prime rib, always rare with horseradish! And with a nice red wine, what a great meal!Kathy,here in the midwest we are known for raising some great beef with corn.Unlike grass fed cattle the cattle grows much faster on corn so the muscles are not tough because of age.Corn helps develope fat and fat adds flavor. You ever eat at Arby's? The beef they use is from Holstein cattle. It is seasoned well and slow cooked because a Holstein cow is not a beef variety,they were bred to produce milk not convert feed to muscle mass.A beef variety can reach market weight at about 14 months of age where a holstein can take 18-20 months because they do not convert feed as well. Point being,there isn't much better than a Prime Rib roast,slow roasted with horseradish sauce,green onions and a heavy red wine like Concord. Add a baked potatoe and sour creme and butter and viola-!!5000 calories to digest and work off
On a similar note (food related, lol), I ate my first home raised duck! I happened to find her just after a hawk had killed her, so I processed her her (no damage to her intestines) and baked her. Too bad I over cooked her, maybe next time I'll do better.
-Kathy