Beef Question
I hate shopping for beef. Every time I go to the market, I can't find the type I need. For instance, today I had to get plain old sirloin for Adobo Sirloin. Alas, I could only find "loin" (not sure how this differs from sirloin). The loin looked ... bad. So instead I got some fresher-looking rib eye steaks with better marbling. My question is: how will this affect the recipe? How does rib eye differ from sirloin?