This is a pretty dumb question . . . .
But is there an easy source to find out the texture/quality of different cuts of beef?
I just never know if the cut I'm buying (sirloin v. chuck roast v. ?) is going to be really tender or all grissle.
I'm making teriyaki kababs out of sirloin. Is this a good use of this cut - or is there a cheaper cut that results in the same quality of kabab?
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