11-03-2014, 07:46 PM
#1
  • Chris24
  • Active Member
  • New Zealand
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Mine is a Rib Eye Roll
you can cut the steaks to your size or just cook the whole thing if you want.
This one has been wet aging in my fridge for a few weeks.
The better half cut off a few steaks today, so I cut a few more to leave a roast for tonight.

So guys what's your favourite cut?

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 11-04-2014, 12:26 AM
#2
  • jb74
  • Member
  • Ireland
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+1 on the Rib Eye.. the best cut of steak there is in my opinion. Super tender and a nice amount of fat content marbled throughout.

The son loves it... complains if we serve him an inferior cut. When I was 11 I didn't know the difference.

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 11-04-2014, 08:23 AM
#3
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Wow! There are too many.

+1 on the ribeye either bone in or boneless, but then there are short ribs, and French cut chuck (basically the eye of the chuck [not the entire chuck] - it has flavor and is tender). If I had to nail it down though, probably short ribs. I could easily OD on them, I can't do that with ribeye.

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 11-04-2014, 08:28 AM
#4
  • Agravic
  • Super Moderator
  • Pennsylvania, USA
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 11-04-2014, 08:42 AM
#5
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Boy...Chris showed up with the beef. Augh!!! Augh!!! Augh!!!

[Image: vqFronU.jpg]

-Ribeye for sure
-I like a good prime sirloin
-Fillet is good
-Skirt Steak for fajita's

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 11-04-2014, 12:48 PM
#6
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+1 on the ribeye I also like a good fillet

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 11-04-2014, 01:12 PM
#7
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Ribeye, all day, all night...
- Then Lobster
- Then Baby backs
- Then Lamb Chops

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 11-12-2014, 07:05 PM
#8
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Maybe my favorite cuts of beef change with my mood. What are you in the mood for? I'm in the mood for beef stew. So...I plan on cooking a pot of beef stew using my brothers gift....two pounds of shoulder. To be continued....

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 11-12-2014, 07:08 PM
#9
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My favorite cut is Rare to medium rare, perfectly seasoned, tender, and in my belly. I'm not picky on what part of the animal its off of just as long as its not its genitals.

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 11-12-2014, 07:12 PM
#10
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Ha, ha...so no mountain oysters for Freddie?

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 11-12-2014, 07:16 PM
#11
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No. No mountain oysters for Freddie.

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 11-12-2014, 07:53 PM
#12
  • Chris24
  • Active Member
  • New Zealand
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Don't forget to add no pizzles for Freddie.
I have seen a pizzle made into a walking stick, you would never known unless you were told.

A pig on a spit is a great feast.
No real reason to limit yourself to just one cut when you can cook the whole thing.

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 11-12-2014, 08:12 PM
#13
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Medium rare T bone.....you guys are making me hungry.

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 11-12-2014, 11:11 PM
#14
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I'll pass on genitals too. Some parts were never intended to be eaten.

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 12-12-2014, 10:14 AM
#15
  • Rufus
  • Senior Member
  • Greater Toronto Area
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Number one is a standing rib roast cooked medium rare. After that it would be leg of spring lamb, bone-in, cooked pink. In the case of steak it's a 1.5" thick Delmonico rib-eye cooked medium rare, closely followed by a bone-in thick cut rib pork chop.

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 12-12-2014, 10:50 AM
#16
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The whole cow / sheep / pig is my favourite - you simply have to adjust how you cook it depending on what you're cooking Wink

All other things being equal, I tend to pick the less tender and more flavourful cuts - stew meat makes for some yummy steaks if you know what you're doing, and one of the best cuts out there is the heart Biggrin

Offal can also be very tasty - even if I'm not sure organ meats are usually considered a 'cut' - and I do like frying up a liver or some hashed lungs from time to time.

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 12-12-2014, 01:46 PM
#17
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The brother has been making stew with tongue. He says the texture is like baloney but tastes much better.

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 12-12-2014, 03:13 PM
#18
  • Crag
  • Senior Member
  • Menifee, Ca 92586
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A good Tenderloin of Elk is my favorite cut of meat...My grand dad used to take me to go hunting up in Alaska and that's what we would eat on the BBQ...mmm mmm I can taste it right now!

After that a good cut is a baseball Fillet...tender and dripping with juice!

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 12-12-2014, 03:30 PM
#19
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Pork - Butt low temp (225 degrees) and slow (~8-10 hours) over Hickory Wood smoke.
Beef - Rib Eye
Fish - Alder Planked Salmon
Chicken - Whole - low temp (225 degrees) and slow (~3) over Pecan Wood smoke.

Ed

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 12-12-2014, 04:10 PM
#20
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I have never had ribeye. Ever. Plenty of other cuts over the years, but ribeye and I (hah!) are like two ships passing in the night. I've heard that ribeye medium rare with extra char is to kill for. (Maybe with double-stuffed potatoes and a green salad with Roquefort dressing?)

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