SC - non-chicken eggs

[Philip & Susan Troy]

In a message dated 97-08-21 13:37:26 EDT, you write:

>  OK, all you butcher experts out there.  I am cooking a Coronation 
>       feast that will include grilled beef as one of the courses.  
>       
>       Since I'm not a big meat eater, I am turning to you experts for 
>       advice.
>       
>       What cut of meat should I try to buy that would be relatively cheap, 
>       but not tough?

I would look for round steak on sale or chuck roast. Whatever is cheapest
at the time. If you luck out round steak would be best, marinade or meat
tenderizer to tenderize (check special needs of guests) or pound briskly
 with a meat mallet.

Best of luck.

Errick



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