What is your favorite cut of beef?

ruaround

ruaround

Active Member
Originally Posted by Pontius
http:///forum/post/2583782
is the poll lumping the t-bone and porterhouse in together? if so, that's my choice.
why waste your time with a T Bone??? the porter house has a bigger filet and is a better cut!!! it is basically the same thing but one gets skimped on meat for getting a T Bone!!!
 
pontius

pontius

Active Member
Originally Posted by ruaround
http:///forum/post/2583787
why waste your time with a T Bone??? the porter house has a bigger filet and is a better cut!!! it is basically the same thing but one gets skimped on meat for getting a T Bone!!!
yes, it's skimped on meat. but in my limited experience with porterhouses (I'm not rich like some of you cats), the tenderloin part on a porterhouse is not as tender as the tenderloin part on a t-bone.
it's like a brief touch of heaven that you can only grasp for a few fleeting bites. I would rather have that smaller bit on the t-bone than the slightly tougher but larger version on the porterhouse.
 
reefforbrains

reefforbrains

Active Member
I like a good papercorn crusted with melted Bluecheese Sirloin or NY. Med Rare, or give it to the dog.
A good light char med rare ribeye or NY always works too.
I agree about the comments on fillets being overrated.
I will also point out that when its at home, SHE wants something...
When its a friend taking me out, there is ALWAYS trouble brewing. Someone needs a loan, or thier boat fixed. house painted ect.
 
fats71

fats71

Active Member
Originally Posted by sharkbait9
http:///forum/post/2583536
I’m really in to king cut prime rib med rare dripping in ajus (sp) is the best you can get imho
A++++++++
Smother in horse radish sauce omg I'm going out tomorrow L_)
We actually now do not buy beef we buy a half a buffalo with all cuts tongue etc. We get a bit of everything. It lowers your cloistral buy 40% and is sweeter than beef and is in the top 5 for best meats to eat over chicken fish etc. We also eat a lot of ELK, Deer, bah all sorts of game.
I like my steaks seared and tossed onto a plate.
 
bs21

bs21

Member
I'm up for any cut I love steak and am getting really hungry fromthis thread. I'll take mine rare med rare. There needs to be some serious juices left over to soak up in some bread or mashed potatoes IMO. last ribeye I had though was way to much fat and was really chewy so that would probably be on the end of my list. Did have good flavor but maybe I just haven't had one prepared right?
 
bs21

bs21

Member
hmm I like vegetables but couldn't live without meat of some kind. I would always feel hungry I think.
 
A

alexmir

Guest
The marbeling on the KOBE beef looks out of this world!!!! One day i plan on having one of these babies grilled up right (They have around a ridiculouos price tag in the few restaurants that carry them
*
 
fats71

fats71

Active Member
In florida they have this place called "fresh market" best cuts you get unless you dress them out yourself. No water etc its serious stuff and awsome cuts.
 
reefforbrains

reefforbrains

Active Member
who else buys those boxes of meat from the traveling trucks?
I have a freezer full, Not colby but its great stuff. Better than typical grocery store.
 
K

kikithemermaid

Guest
Originally Posted by socal57che
http:///forum/post/2583886
what degree?
if you don't mind me asking...
Not at all!
Well I don't eat meat, fish, eggs or gelatin. I do have some milk products, but they tend to make me sick. Sometimes I "cheat" and have cheese. I'm 20 and have been raised vegan since I was 6, and it's a personal choice.
 
lovethesea

lovethesea

Active Member
around here there is a "Saratoga" cut. Its a rib eye trimed of the fat and wraped with string. Generally the finished product is seasoned with a pepper/garlic/onion.....or whatever you want. Its good.
Funny how cuts of meat differ around the country. Here we have pork steak.
Great summer item here smothered in BBQ sauce. We went on our annual Florida trip one year and asked the butcher if he had something similar to this.
His answer was.........."there ain't no steak on a pig......"
"of course there isn't" I stated and walked away
From then on we have brought our own midwest corn fed beef/pork on our vacation.
 
socal57che

socal57che

Active Member
Originally Posted by kikithemermaid
http:///forum/post/2583941
Not at all!
Well I don't eat meat, fish, eggs or gelatin. I do have some milk products, but they tend to make me sick. Sometimes I "cheat" and have cheese. I'm 20 and have been raised vegan since I was 6, and it's a personal choice.
Do you wear leather, silk or wool?
I always wondered how small the organism had to be in order to be consumed. At what complexity does an organism rate high enough to not be consumed? (i.e. microorganisms living on vegetables)
I don't really know how to ask in a way that doesn't seem derogatory. If I seem offensive please know that I don't mean it to come across that way.
There just doesn't seem to be a nicer way to ask.

time for bed.
 
morval

morval

Member
all right this is my kind of thread ! as my job consist partly of buying huge quantities of meat for a large local restaurant, also i work in the areas best steakhouse for a few years so i love my some steak ! there was a time where i was eating about 3 pounds a day but i have slowed don a lot for fear of dying b4 i turn 30. so for my favourite i must agree with the OP and go with the ribeye med rare, although a porter house is good the bigger the better...a 48oz has great texture but takes a while to cook. filet is a joke, it may be tender but lacks flavor which comes from the marbling. strip is decent and better when u can get it bone on ( kansas city style)
about this kobe beef, taste good looks great but its most likely not the real thing. many years ago some wagyu(kobe) beef cows were imported from japan and cross bread with the popular black angus which produce the "kobe-style" beef that most restaurants call kobe. you have to ask yourself if theres really that many people on staff at a ranch to massage and give cows sake and beer to support the demand across the whole country...i dont think so. but it is possible to import the real stuff from japan but let me tell you i no for a fact that it starts at $89 cost to the restaurant and most try to run a 30% food cost so you would be paying about $270/lb and lets say u only got a 8oz fillet that will be $135. another way to tell if its the "real" stuff is that it is usually priced by the ounce.
imma take some meat from work and go fire up the grill.
P.S. if u use A-1 u should just eat chicken
 
peef

peef

Active Member
I looooove Ribeye, Medium ohhhhhhh sooooo goooooood!
I like my Filet with a piece of bacon stuffed in the middle cooked rare (not the bacon but the filet)
Porter house thick cut and medium rare.....
MAN now I have to eat steak for dinner.....are you a maketing sales person for a steak company....if so this is brilliant!
 
darknes

darknes

Active Member
Originally Posted by morval
http:///forum/post/2584006
P.S. if u use A-1 u should just eat chicken
AGREED!!
It always kills me when someone buys an expensive steak and then drowns it in steak sauce so they can't even taste it.
Medium rare steak, with a side of garlic sauteed portabella mushrooms!
This thread is evil, lol! Looks like I'm having steak for dinner now.
 
demartini

demartini

Active Member
Originally Posted by alexmir
http:///forum/post/2583891
The marbeling on the KOBE beef looks out of this world!!!! One day i plan on having one of these babies grilled up right (They have around a ridiculouos price tag in the few restaurants that carry them
*
My friend's dad used to be the butcher at Harris steak house in san francisco. Since I was on a low carb diet for a couple of years he would bring me kobe beef that they couldn't serve because the steaks weren't big enough. I was spoiled lol I ate free kobe beef everyday! tooooo bad he retired last year =(
kobe beef is sooooooooo yummy! it just melts in your mouth!
 
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