Tender Beef

 I saw this phrase in another thread but didn't want to thread-jack.

What exactly is "tender beef"? Sorry if that's a silly question (I've got billions of 'em, though!)...it's just that I have very very rarely been a red-meat eater outside of deli roast beef and a hamburger and I could never tolerate the feel of steak in my mouth, so I've never heard this phrase. Is it a certain cut of meat, or the way it's prepared? Thanks!

I seen it in another post tonight too and will be watching to see if it is just beef tenderized or not. I don't have much luck doing this with sauces or anything. Sometimes it is best to cut it up in small pieces prior so it will absorb the sauce better. I tenderized meats with knifes and then soaked them in sauces before but still not tender enough for me to try at this stage.

 Thanks, Jackie! I have absolutely no idea how to prepare beef anyway if it's not in ground form. Kinda sad, really - just never ate steak so never cared to learn to prepare it. Post-op, beef is going to be one of the *last* things I add in just because it's not my favorite...but if there is some tender beef option that is a dense protein that will help me reach my daily protein goals....I'll be willing to try. 

I've heard tastes do change after WLS and the body starts craving what's healthy more...my dad's already said if I ever have a true craving for a steak post-op, we're headed to Ruth's Chris and marking the occasion with fanfare. 

Its just any tender cut of beef, or a beef cooked well in sauce. I know for me steak was too tough in the beginning, actually just was able to eat it this weeken, but pot roast in the crock pot and, or beef stroganoff in the crock pot my sleeve liked just fine

Hope that helps, for a tender cut of beef there is the Filet, I like Ribeye the best but it is marbled with fat so I haven't tried it post-op as I really try to limit my fat as much as is in my control.

When I think tender beef, i don't so much think the method of preperation but the cut and quality. Like the tenderloin, sirloin, ribeye, strip, or t-bone(strip and tenderloin in one)...the higher quality (choice and prime graded) cuts from those primals are generally much more tender and 'melt in your mouth'. Depending on how and how long it was cooked, some roasts such as a chuck roast slowed cooked for as many as 12 hours, will be very tender and melt in your mouth....thats my thinking when I read tender beef....

I haven't had much success with my slow cooker over the years, I haven't used it much.

Ok I do love steaks and know to wait until I am way further out unless I can find one of these melt in your mouth kinds. I guess I am lucky and eat just about everything, raised to eat what was put on the table. Whi*****anada was basically meat and potatoes, carrots, green bean, just whatever my mom made.

I know my tenderizing was no good, but t-bone steaks fresh off of a cow are awesome. Use to buy a side of beef and I wouldn't allow the t-bones to be frozen and they had to be cooked fresh. They were so good.

Mostly refers to the cut- tenderloin, etc.. Funny thing is, my sleeve handles med-rare/rare steak very very well.. it's an easy food for me.

 Well I can tell you it all has to do with the cut of the meat, I just paid $42 for a 3 pound beef tenderloin roast and it literally melted in your mouth, I could have used a butter knife to slice it (it was DH's birthday, I don't usually spend that much on meat LOL). BUT since I eat so little, I will probably pick up the tenderloin steaks again b/c they where just SO good. And I didn't use ANY sauce or liquid while cooking it, just dredged it in salt and pepper and cooked it low and slow. 

Some cheaper pieces of meat can be cooked really slowly in the crock pot and they become tender and fall apart, but I find that it still had a bit of a tough taste and consistency. 

I'm a pressure cooker user. ANYTHING you pressure cook will fall apart by poking it with a fork. I usually cook a chuck roast with veggies, keep a little in the fridge and freeze the rest in baggies. I do have to say, the same chuck roast and veggies will be as yummy in a crock pot with a little broth added and set to low overnight or all day while you're at work.

I've had great experience with medium rare steak as well but I still chew chew chew and add a little steak sauce.

As far as your ground beef preference, I make lots of ground beef combos using inexpensive spice packets (taco, meatloaf, etc.) or by adding a little spaghetti or pizza sauce. You can go pretty far with those and get a lot of your cravings out of the way too.

I have a really good recipe for a cheeseburger pie that doesn't need a crust or bun if you wanted to message me. :D

 Ohh, I just bought a pressure cooker (for canning) I never thought about using it to cook beef! I am going to have to go look up some recipes!