Angus Beef - Tenderloin
I'm a red meat kind of guy. I fish all the time, and spend many summer days crabbing out in the tributaries of the Chesapeake Bay, but I don't even like seafood. It's odd. Give me beef, though, and I'll curl up at your feet and purr like a well-fed jaguar. Angus Tenderloin is Cadillac of beef cuts... at least, when Cadillac used to be the Cadillac of cars. Nowadays, Cadillac is sort of like Miller High Life (a.k.a. "The Champagne of Beers"). But I digress. There are very few food products worth buying over the internet, but Angus Beef is one of them. Aged perfectly, the tenderloins can be sliced into 1/8" in strips, marinated with sauteed onions, spring onions and various chinese sauces, broiled for 4 minutes a side, and served over a plate of rice for a delicious meal. Or, you can just go the normal route and eat them as steaks. Entirely up to you. Angus Beef. It's *really* what's for dinner.