What is your favorite cut of beef?

pontius

pontius

Active Member
Originally Posted by ReefForBrains
http:///forum/post/2583896
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.
I do. I have a freezer full of ribeyes, NY strips, and a couple of filets. I buy every month. the ribeyes last month were a disappointment though, too fatty. the best sirloins I've ever had came off those trucks.
 
jaymz

jaymz

Member
Ribeye. Hot and red. Coated with black pepper, dill and a little garlic salt. Ill take it as red the resteraunt wil make it anymore these days, which isnt much more than medium rare.
I like to eat things raw. Huge fan of steak tartare and sashimi. Sometimes i am in the mood to actually taste the animal I am eating. Same with veggies I like the ones that taste like the earth.
Dont get me wrong I like seasoning and fried, but sometimes it gets old. To taste foods in its truest form can be narcotic.
 
travis89

travis89

Active Member
Ribeye, porterhouse, t-bone, ny strip, and prime rib are good, I like my steak cooked rare with garlic. Not a big fan of sirloin though...just don't like the flavor, and never had filet mignon.
 
A

alexmir

Guest
Originally Posted by socal57che
http:///forum/post/2584500
It's hard to beat beef tenderloin. You should have some tonight.

ps... the filet mignon is taken from the small end of the tenderloin.

Ill let you take the filet, the only tenderloins i buy are pork tenderloin, pound it into steaks, and grill em up!!!
DeMartini, i would give anything to eat high quality steak everyday!!!!!
 
flpriest

flpriest

Member
Porterhouse on the grill cooked to medium rare...
Any further done is just cooking the flavor out of any beef cut!!
 
nano reefer

nano reefer

Active Member
Originally Posted by Scotts
http:///forum/post/2583707
OK, so I saw a show on Good Eats about how you can buy the entire filet at Costco. You have to do some trimming and cutting but you get an about 10 servings of filet mignon and a roast for about $60.

yeah, you can grill them all the time. Costco, BJ's, Stew Leonards, and occasional Sop and shop will have them. It is a big slab of filet. Baseball diameter, 2-3 feet long, sometimes bigger. I cook one up at all my barbecues: January Snow-Day (first snow-storm in january, going inside is prohibited), Cinco de May Americano (may 5th, but with american food like steak), Summer Bash (typical summer party), My birthday (lots of people like this one
), and Halloween (must wear costumes).
Originally Posted by socal57che
http:///forum/post/2584500
ps... the filet mignon is taken from the small end of the tenderloin.
i dont know who told you that, a slab of filet is a huge piece of beef, not some tid-bit from a tenderloin.
Originally Posted by DeMartini
http:///forum/post/2584220
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!
wow, that's amazing. Talk about fine dining, you have probably eaten more money wise than i have ever had money wise. I can see why it is expensive, not only because of its tenderness, but how they make it tender. In Asia, they have 12 people constantly massaging the cow all day in the sun, and they have it drink beer. who would have ever thought of that?
 
nano reefer

nano reefer

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
*
i dont think thats kobe beef (if you thought that was a picture). real kobe beef isnt cut like that. There are knockoffs, that are very tender, but not nearly as close, and they sell for much less. 1 lb of kobi beef can go for hundreds of dollars. And you wouldn't want to grill it, its best eaten raw like sushi (no joke, that's how tender it is).
Originally Posted by Scotts
http:///forum/post/2583707
OK, so I saw a show on Good Eats about how you can buy the entire filet at Costco. You have to do some trimming and cutting but you get an about 10 servings of filet mignon and a roast for about $60.

yeah, you can grill them all the time. Costco, BJ's, Stew Leonards, and occasional Sop and shop will have them. It is a big slab of filet. Baseball diameter, 2-3 feet long, sometimes bigger. I cook one up at all my barbecues: January Snow-Day (first snow-storm in january, going inside is prohibited), Cinco de May Americano (may 5th, but with american food like steak), Summer Bash (typical summer party), My birthday (lots of people like this one
), and Halloween (must wear costumes).
Originally Posted by socal57che
http:///forum/post/2584500
ps... the filet mignon is taken from the small end of the tenderloin.
i dont know who told you that, a slab of filet is a huge piece of beef, not some tid-bit from a tenderloin.
Originally Posted by DeMartini
http:///forum/post/2584220
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!
wow, that's amazing. Talk about fine dining, you have probably eaten more money wise than i have ever had money wise. I can see why it is expensive, not only because of its tenderness, but how they make it tender. In Asia, they have 12 people constantly massaging the cow all day in the sun, and they have it drink beer. who would have ever thought of that?
 
A

alexmir

Guest
Originally Posted by alix2.0
http:///forum/post/2584394
vegitarian
commie!!!

I used to have a hard time getting a light char on my steaks, they wouldnt get hot enough, i one time i just took out the grill rack, and placed it onto the burner rack, so it was about 2 inches above the fire. This worked amazing, it got a good char, then i just moved it onto the other side of the grill to cook through a little more. !!

Just a helpful tip
 
pontius

pontius

Active Member
Originally Posted by Nano Reefer
http:///forum/post/2584605
i dont know who told you that, a slab of filet is a huge piece of beef, not some tid-bit from a tenderloin.
sorry, but socal is right. there is no such thing as a "slab of filet". the slab that you are referring to is the tenderloin. the short ends that are cut off of that slab are filet mignon.
 
socal57che

socal57che

Active Member
Originally Posted by Pontius
http:///forum/post/2584740
sorry, but socal is right. there is no such thing as a "slab of filet". the slab that you are referring to is the tenderloin. the short ends that are cut off of that slab are filet mignon.

I'm from Kansas City. People there know bovine. We've enjoyed cow prepared every way known to man.
My daughter and I love beef ribs cooked for hours in the slow cooker. You can add the sauce and let them marinate and cook over the course of the day. You have to be careful removing them because the meat literally slides off the bone when you touch it. I put them on a metal roasting rack so they lift out easier, or just scoop off the meat and leave the bones in the cooker.
 
sharkbait9

sharkbait9

Active Member
AAAAAAAAAAAAAAAAAHHHHHHHH I HATE THIS THREAD.
ITS RAINING STILL AND I WANT STEAK ON THE GRILL with an ice cold bottle of miller lite ,MMMM so good
 
K

kikithemermaid

Guest
Originally Posted by socal57che
http:///forum/post/2583959
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.

I don't wear leather, silk or wool either.
Anyway. Back on topic. No meat for Kiki.
 
keri

keri

Active Member
lacto-ovo-pesco-vegetarian for the last 13 years.
nope, no beefs :( still miss the lovely taste of it though. (just don't approve of the farming practices)
 
jpc763

jpc763

Active Member
OK, so I love all beef pretty much...
My current favorite is the Tri-Tip cut. I put it on a charcoal smoker and offset smoke it with Hickory for about 40 minutes. The outside has a nice quarter inch smoke ring and the middle is tender and jucy! I like my steak Medium. I like a pink center, or a red center, but not a purple center.
I am doing 3 of these cuts this weekend (they are 2-3 lbs each) for my son's first communion.
 
sharkbait9

sharkbait9

Active Member
my god, if I had to live with out beef, I would just die.

Oh nothing beats the smell of the meat cooking on real charcoal and watching it turn from fresh blood red to a nice chocolaty brown with nice darken lines going down the flesh to give it that nice charbroil look.

While the meats cooking, (I’ll go on a limb here) taking my skillet out side on the open rang and sautéing shitake mushrooms or my favorite portabella mushrooms with some sweet onion
. When it all done at a nice medium rare placing those delicious sautéed shrooms over the meat and popping a nice miller lite to go with it.
Drool drool drool drool.
Aaaaah I want some steak now
 
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