>Cuts: Kirts rank ordering: ;) If I might add an addendum. And something of a retraction. ;) Today I found a source of 100% pastured beef. I had to go looking for it because it is rarely in the supermarkets here and when it is it is trimmed of all fat and marketed as low fat meat. Anyway, I got a nice chunk (12 lbs) of top sirloin at $3.99/lb which had been aged _six_ weeks. It was stunning. _deep_ flavor, tender, and there was _plenty_ of excellent edge fat. The idea that cattle are too lean and tough without marbling (grain fed) is silly, and I was silly for forgeting that pastured meat makes a difference. Pastured cattle have little marbling but plenty of tastier fat where it belongs: between the muscle on the skin, not marbled. Probably the potential problems with eating garin-fed meats would take a while to show, or maybe the problems are more to do with the additives in dry-lot cattle feeds than the garin itself. I don't know... But while there is no doubt that marbling makes steaks more tender I figure it is cheating in a way--trying to mimic the rich, tender flavor of aged grass-eating beef... Cheers, Kirt