hey all , I hope some can share their input here , concerning which cut of beef and why . beef break down , Currently we are using AA striploin , it seems too touchy some shrink lots , and not at all , some times our residents are happy but most times it's too tough for them. ( cooking for seniors) My chef is currently away on medical leave and this has been tossed in to my lap and have been asked to deal with it . I have talked with the meat supplier and asked him what some of the other chef with in the company are using , i was then told most have upped there meats to Angus beef and AAA , some are using most are using Inside rounds , and some are using a sirloin . reading up on cuts starts to hurt the head . since we have so many issues as it is , I don't think going to a inside round will solve the issues but isn't a striploin the same as sirloin am hearing mixed answers about this . will going to AAA angus top sirloin help ? i've been told not to touch prime rib it's not in our budget . I would like to hear other types of beef that you serve and why ?