Defconx19

lol i am hoping this is a joke question, and if it is you have succeeded in making me laugh.

Probably a very well marbled rib eye. Preferably done in a cast iron skillet, it's amazing

By far steaks from the hip. It's called about 4 or 5 different names, it's known as:

Shell Sirloin

New York Sirloin

Top Butt

Top Sirloin

then the most tender part is from the back of it called a Short Cut Rump Steak.

Picture: http://rusticrootsdelivery.com/images/P/Sirloin-Steak.jpg

Right now Choice grade is $4.99/lb at the supermarket i work, and the Black Angus we offer is $5.99/lb. I actually cut up a whole hip into chunks today that are marinading in my fridge. I cooked up a couple pieces quick for dinner tonight and oh... my... god... Probably the most underrated cut of beef out there.

edit: formatting

It all depends, if you want something special that i don't have in the case, say something cut thicker, or a certain size roast, i will cut it to order for you. But say i have 10 boneless rib eye steaks in the case that would last me all day, i cant really go cutting more just to cut something "fresher". We tend to cut as we go along throughout the day. We cycle cut so we try to cut as stuff is being bought while still keeping the case full, so you the customer gets a fresh product, and we can still maintain a low level of shrink (The amount of product that gets thrown away from being past the sell by date). However not all supermarkets are like this, some run the case down to purposely have next to nothing left in it by the end of the night where as we keep it full all day.

My company Hannaford Supermarkets has an exceptional meat program and our standards are heads and shoulders above our competitors.

Also you can always talk to your butcher to get an idea of the best cut for what you are trying to make. For sales, check the flyer :)

Yep :)