Funny, last night my local butcher old me that the cuts with bone (t-bone, etc) and fat (Rib-eye, etc.) where the more flavorful and they flavor got more bland as you get further from the bone. Although different cuts also have varying tenderness.
I usually chose between a couple. Has anyone experience enough to judge the accuracy of his statement or was he just trying to sell me a pricier cut of meat?
Not that I'm advertising for the folks but I was in the Pensacola,Florida area working and ran upon this place called Mesquite Charlie's Steakhouse. Man the steak was as big as a salad plate that came with my meal. Mine was well done and it melted right off the folk to my mouth. I've been there twice after that. Getting hungry right now as I type. Mouth starting to water thinking about my steak experience there. .