chuck-eye, tenderness and flavor, 626
chuck-eye, where it’s cut from, 626
cooking times, 628
cooking with or without bone, 627
defined, 281–82
four to know about, 626
leftovers, storing and reheating, 629
serving both rare and well-done slices, 629
Slow-Roasted Beef Tenderloin, 638, 638
tenderloin, other names for, 626
tenderloin, tenderness and flavor, 626
tenderloin, tying for roasting, 639, 639
tenderloin, where it’s cut from, 626
tenderloin, whole, trimming, 317, 317
top sirloin, other names for, 626
top sirloin, tenderness and flavor, 626
top sirloin, where it’s cut from, 626
USDA grades, 628
Beef steaks
butcher cuts, about, 328–29
buying, quick recap, 289
carry-over cooking, 295
choice-grade, about, 283
cooking, moisture loss from, 295
cooking sous-vide, 392–93
cut from longissimus dorsi and psoas major muscles,
282–84
deep red or purple appearance, 286, 286
defined, 281
dry-aged, trimming, 305, 305
nandana
(Nandana)
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