If you could choose one beef entree - which would it be (list included for reference)

[batt01]

OK - I'm not a big beef eater and will probably order it once during my 7 night cruise. What is your favorite of the following? I know it depends on preference, but what is yours? Any to stay away from, in your opinion?

 

Slow-Roasted Prime Rib

Carved Filet of Beef Tenderloin

Veal Scaloppine Oscar

Surf and Turf: Petit filet mignon, baked jumbo shrimp

Braised Beef Duo: short rib, beef shoulder

Aged Hand-Cut Manhattan Strip Steak (available every night)

[Ourusualbeach]

OK - I'm not a big beef eater and will probably order it once during my 7 night cruise. What is your favorite of the following? I know it depends on preference, but what is yours? Any to stay away from, in your opinion?

 

Slow-Roasted Prime Rib

Carved Filet of Beef Tenderloin

Veal Scaloppine Oscar

Surf and Turf: Petit filet mignon, baked jumbo shrimp

Braised Beef Duo: short rib, beef shoulder

Aged Hand-Cut Manhattan Strip Steak (available every night)

 

The petit filet I believe is no longer offered. Stay away from the strip steak offered every night...it can be hit or miss..mostly miss. We enjoy the carved beef tenderloin and that is one of the few nights we go to the MDR if at all.

[molsonschooner]

sliders. I am not a big beef eater

[Beachammo]

I like a medium rare Ribeye.....but off the list, I would choose the medium rare Prime Rib.

 

Not a big fan of Tenderloin. I like a steak with a lot of flavor.

Edited January 14, 2016 by Beachammo

[jaspercat]

I do eat meat - but find on-board I eat the duck, fish, turkey, pasta more.

 

From the list: I'd probably select the prime rib - but only if the yorkshire pudding came with.:)

Edited January 14, 2016 by jaspercat

[LovesCruising]

If I had to choose from the list - it would be Prime Rib or the Tenderloin - medium rare - have never had a problem with either - and a baked potato on the side

[bouhunter]

I've stopped ordering the prime rib. It doesn't often resemble what I'd call a decent prime rib. Usually small, thin and bland.

 

The "carved filet" isn't bad. But it's not actually a true tenderloin filet. It's this:

 

http://www.beefitswhatsfordinner.com/CMDocs/BIWFD/FactSheets/Petite_Tender.pdf

[Mapleleafforever]

I'll go with the braised duo.

[cruisinfanatic]

Definitely the filet tenderloin. It's ALWAYS delicious

I used to love the prime rib, but it's not been the same as it used to be in many years

[spookwife]

the Duo. the prime rib is no longer any good. way over done even when you ask for it to be still mooing.,

[searoses]

Short ribs.....one if my favorite foods....

[N41EF]

Was on Brilliance in Dec.

Prime Rib was excellent, had it with the lobster tail as well.

The Strip was very good, I had it once and two others at our table of 6 had it several times. Everybody loved it.

The short rib is good.

I usually get the Chop's Filet in the MDR at a nominal extra cost. Cheaper than going to cChops.

 

Yes I eat a lot of Beef!

[relaxatsea]

I like the Braised Beef Duo. It is delicious.

[UCF_Knight]

Filet of beef medium rare.

[Scotty G]

The filet is the best and consistently better than Chops offerings.

[Maureenie Beanie]

The petit filet I believe is no longer offered. Stay away from the strip steak offered every night...it can be hit or miss..mostly miss. We enjoy the carved beef tenderloin and that is one of the few nights we go to the MDR if at all.

 

We went with the strip steak usually, however when it didn't come out the way it was ordered or tough we would send it back.

[Jimnbigd]

Fillet of Beef Tenderloin medium rare is my favorite meal on the ship. It is served the first formal night, which is usually night 2. Lobster Bisque is also served this night.

[cruisingsince94]

We have always enjoyed the filet of beef tenderloin. All the others have been hit or miss. The prime rib used to be much better. What they serve now is very poor quality. I can easily name a dozen chain restaurants that serve better cuts and quality.

[CT Sean]

I'd also recommend the tenderloin - especially for someone who isn't a huge beef fan. I always enjoy it as long as I don't get a couple slices of the butt end (i don't know why I don't send it back when I do)

[sjb317]

I don't eat much beef at all but my husband says he's never had a bad piece of prime rib (and I can't believe how rare he eats it :eek:) and the beef filet is good, also.

 

If we go to Giovanni's, I do usually get the Osso Bucco, it is absolutely delicious!

 

Sherri:)

[CheerMom15]

OK - I'm not a big beef eater and will probably order it once during my 7 night cruise. What is your favorite of the following? I know it depends on preference, but what is yours? Any to stay away from, in your opinion?

 

Slow-Roasted Prime Rib

Carved Filet of Beef Tenderloin

Veal Scaloppine Oscar

Surf and Turf: Petit filet mignon, baked jumbo shrimp

Braised Beef Duo: short rib, beef shoulder

Aged Hand-Cut Manhattan Strip Steak (available every night)

 

Out of those choices I would take the Petit Filet Mignon if it was an option... My second pic would be the carved Filet of Beef Tenderloin :)

[marci22]

Filet of beef is your best bet. I agree with others that the prime rib they serve now is of lower quality- the texture is weird and it has no taste.

[John&LaLa]

Was on Brilliance in Dec.

Prime Rib was excellent, had it with the lobster tail as well.

The Strip was very good, I had it once and two others at our table of 6 had it several times. Everybody loved it.

The short rib is good.

I usually get the Chop's Filet in the MDR at a nominal extra cost. Cheaper than going to cChops.

 

Yes I eat a lot of Beef!

 

Did the Chops filet in MDR on Brilliance. Was not impressed. Won't do that again. Chops is more about preparation and presentation, can't copy that in MDR. Not to mention the absence of the sides. ;)

[Paul65]

I've stopped ordering the prime rib. It doesn't often resemble what I'd call a decent prime rib. Usually small, thin and bland.

 

The "carved filet" isn't bad. But it's not actually a true tenderloin filet. It's this:

 

http://www.beefitswhatsfordinner.com/CMDocs/BIWFD/FactSheets/Petite_Tender.pdf

 

Where do you get that information? If they called it petite tender, then you'd probably be correct. It is described as tenderloin, and your claim would suggest that they're lying about what cut of meat it is.

 

Personally, though, I find the braised beef to be more flavorful than most "true" tenderloins, anyway. What makes a tenderloin cut prized is not that it is the most flavorful cut of beef, but that is generally the most tender.

[bouhunter]

Where do you get that information? If they called it petite tender, then you'd probably be correct. It is described as tenderloin, and your claim would suggest that they're lying about what cut of meat it is.

 

Personally, though, I find the braised beef to be more flavorful than most "true" tenderloins, anyway. What makes a tenderloin cut prized is not that it is the most flavorful cut of beef, but that is generally the most tender.

 

Actually, what makes a tenderloin is WHERE IT COMES FROM on the animal.

 

There is no way they are carving up true beef tenderloins for that dish for thousands of people. Period. I forget where I saw it, but what I posted is what they're serving. It's still a nice cut of beef and tasty, but it's not TENDERLOIN. Of course a braised meat is very flavorful, that's the whole purpose of preparing it that way:D:rolleyes: You do realize that many braised recipes use cuts that aren't "tender" and prime to begin with, but are turned into flavorful tender meats via the cooking process???? Oh by the way, comparing braised meat to "true" tenderloin is just plain silly. One is cooked for hours to make it tender and flavorful, the other is in most cases grilled for a few minutes...........

Edited January 15, 2016 by bouhunter