What's the best cut of meat?

[madebyyouandi]

Don't limit yourself to just these choices, what do you like best and how do you like it prepared?

 

[detroitdad]

I'm a fan of the bone in ribeye cut

 

[The Velvet Curtain]

My favourite would be a quality lamb shoulder, slow cooked with a wet rub of mustard, garlic, sugar and oil. Adding a glass of white wine to the tray and keeping it covered for most of the cooking gives it a great sauce

 

[JAS_OH1]

Don't limit yourself to just these choices, what do you like best and how do you like it prepared?


View attachment 84444View attachment 84445

Ribeye! Medium rare, seared or grilled.

 

[garlichead]

As far as steaks go my money you can't beat a hanger steak. As far as your choices are concerned a ribeye is good and the porterhouse then t-bone as well and I certainly wouldn't turn down a strip loin. I'm generally a rare to med rare fan. I normally only use tenderloin for bulgogi. As far as a protein where I get the most enjoyment from it's versatility, it's pork.

 

[FowlersFreeTime]

Ribeye! Medium rare, seared or grilled.

Yepper!

 

[TastyReuben]

I prefer a ribeye, medium-rare, and I like some kind of sauce with it, like a green peppercorn sauce.

 

[FowlersFreeTime]

#1 Ribeye (bone-in or boneless)
#2 Picanha (Sirloin Cap)
#3 Short ribs (specifically LA-Galbi cut)
#4 Flank/skirt? maybe I am confusing it with Hanger steak which I think is superior over the flank/skirt, but similar in appearance?

 

[caseydog]

Medium rare, well-marbled ribeye is my favorite. I usually cook sousvide to medium rare, then sear.

With a lean cut, like tenderloin/filet mignon, I usually make a sauce, with a peppercorn sauce being my favorite.

CD

 

[Rocklobster]

I get the most excitement from the anticipation of braised beef short ribs..for me, it's the richest, beefiest flavour one can get..I like the ritual, the prep, the technique, the smell of the house, the accompaniments...and, I usually have at least a half of a bottle of Chianti or Bordeaux in me by dinner time..so, that never hurts...

 

[garlichead]

I get the most excitement from the anticipation of braised beef short ribs..for me, it's the richest, beefiest flavour one can get..I like the ritual, the prep, the technique, the smell of the house, the accompaniments...and, I usually have at least a half of a bottle of Chianti or Bordeaux in me by dinner time..so, that never hurts...

Just made braised short ribs with polenta, yeah, short ribs are hard to beat.

 

[MaximumSam]

Pork shoulder is one for versatility. Low and slow or hot and fast, both come out great.

 

[kaneohegirlinaz]

We went to a new-to-us restaurant recently that lists a Culotte Steak - I had never heard of that before and frankly I was a bit intimated to order it.
"8 OZ. CULOTTE STEAK*
garlic, soy and honey marinated $26"

$26 USD is a bit much to spend and then not like it! Well, it does include 2 sides and theirs's are amazing.

 

[caseydog]

We went to a new-to-us restaurant recently that lists a Culotte Steak - I had never heard of that before and frankly I was a bit intimated to order it.
"8 OZ. CULOTTE STEAK*
garlic, soy and honey marinated $26"

$26 USD is a much to spend and then not like it! Well, it does include 2 sides and theirs's are amazing.

That is a fancy name for a cut from the top sirloin. If they call it top sirloin, they can't charge 26-bucks for it.

CD

 

[Yorky]

Aberdeen Angus rump beef, medium-rare. As I cannot buy it here I do not have a picture.

Second place, beef fillet, Beef Wellington.

Cut.

• Yorky
• 18 Mar 2019