Cooking steaks tonight. Ribeye or tenderloin?

wat?

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Mexican steaks

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My experience from the 1990´s (maybe times have changed, even in Méjico)

Beat the hell out of the meat with a ´tenderizer´. It´s normally a lanky five year old animal that they sacrifice.

Pretty damned sad.

Rouse's had some Su Karne Porterhouses the other day and I picked up a couple. Olive Oil, Kosher Salt and Cracked Black. Seared to Medium Rare on the BGE and they were tender and delicious. Would buy again.

Look for Bright Red Flesh (not dark purple or pale pink), abundant white marbling (Not yellow fat) in your meat and it will be tender.

Cattle is graded by one cut in the ribeye. There is a lot of stuff that would grade upper choice or prime that doesn't get credit for it.

Not that Mexican cattle is USDA Graded, but Su Karne is USDA inspected.