A well cooked ribeye is hard to beat. Aside from that, I really enjoy a couple Brazilian cuts. Picanha is similar to a top sirloin, if you get a chance to go to a Fogo de Chao or other Brazilian steakhouse that's the best cut to get.
Another is cupim, I think it comes from a different type of cattle than we have in the US so it's not really available here. I think the cattle has a hump above it's neck and it's cut from there, it's pretty well marbled and fatty, and it's a pretty cheap cut of meat.
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10-27-2020, 01:11 PM
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