What's the best cut of meat?

rascal said:
We or I buy whole fillets when in special and cut myself steaks and freeze in 6 packs. It's my preferred steak.
Porterhouse is my second choice. I have an order in wih my butcher mate for 2 fillets of it atm. My steaks are cooked blue.
We buy rump for casseroles, I make a dam good one as well.

Russ
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If we all liked exactly the same cuts then there would be a shortage of some and some that no one would want to eat! Seems like it works out rather well.

My husband won't eat a rump roast, sirloin, etc. I like using those cuts in a pot roast or beef stew but he hates pot roast and only likes soups/stews in colder months.

I do like porterhouse, but it's just a lot of meat for one person so hubby and I would split that. I am not a huge fan of strip steaks, I usually throw most of that part and the bone in a crockpot to make tomato based pasta sauce.
 
JAS_OH1 said:
If we all liked exactly the same cuts then there would be a shortage of some and some that no one would want to eat! Seems like it works out rather well.

My husband won't eat a rump roast, sirloin, etc. I like using those cuts in a pot roast or beef stew but he hates pot roast and only likes soups/stews in colder months.

I do like porterhouse, but it's just a lot of meat for one person so hubby and I would split that. I am not a huge fan of strip steaks, I usually throw most of that part and the bone in a crockpot to make tomato based pasta sauce.
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I'm not sure Porterhouse is the same down-under as it is here. I don't remember, but I think rascal posted something different for Porterhouse. Maybe it was t-bone. I don't recall.

CD
 
JAS_OH1 said:
If we all liked exactly the same cuts then there would be a shortage of some and some that no one would want to eat! Seems like it works out rather well.

My husband won't eat a rump roast, sirloin, etc. I like using those cuts in a pot roast or beef stew but he hates pot roast and only likes soups/stews in colder months.

I do like porterhouse, but it's just a lot of meat for one person so hubby and I would split that. I am not a huge fan of strip steaks, I usually throw most of that part and the bone in a crockpot to make tomato based pasta sauce.
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Bare in mind I never had a steak u til I was around 19 years old. Since then I have the attitude I can buy the best so I do. But I still make a mean casserole with rump. We never even had rump as a kid.

Russ
 
rascal said:
Porterhouse is the opposite side to the fillet. You call it strip I think?

Russ
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Yes. In the USA, porterhouse is both sides of the steak, filet and strip. It is similar to t-bone, but the filet side it bigger than on a t-bone.

That's why Jas said it is such a big steak. In the US, a porterhouse is a huge steak. It is typically considered a steak for two people.

CD
 
caseydog said:
Yes. In the USA, porterhouse is both sides of the steak, filet and strip. It is similar to t-bone, but the filet side it bigger than on a t-bone.

That's why Jas said it is such a big steak. In the US, a porterhouse is a huge steak.

CD
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Ours here are about 6 to 8 inches long. I dont know anything about the ones I have on order? Oh, and about 2 to 3 inches wide.

Russ
 
caseydog said:
Yes. In the USA, porterhouse is both sides of the steak, filet and strip. It is similar to t-bone, but the filet side it bigger than on a t-bone.

That's why Jas said it is such a big steak. In the US, a porterhouse is a huge steak. It is typically considered a steak for two people.

CD
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When I was a teenager I could eat a whole one with a large baked potato, salad, bread, and still have room for dessert. That ship has long sailed!
 
rascal said:
Ours here are about 6 to 8 inches long. I dont know anything about the ones I have on order? Oh, and about 2 to 3 inches wide.

Russ
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You mean 2 to 3 inches thick? I like a thicker steak for sure, but maybe only 1 and 1/2 inches thick. But yeah, like CD said, here it's got a strip on one side and a big piece of filet on the other, separated by a bone. Similar to a T-bone but often when I buy T-bones they hardly have any of the filet piece.

Which is why when I saw Black Angus porterhouse steaks on sale for $7.99 lb, I bought 6 packages!
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JAS_OH1 said:
You mean 2 to 3 inches thick? I like a thicker steak for sure, but maybe only 1 and 1/2 inches thick. But yeah, like CD said, here it's got a strip on one side and a big piece of filet on the other, separated by a bone. Similar to a T-bone but often when I buy T-bones they hardly have any of the filet piece.

Which is why when I saw Black Angus porterhouse steaks on sale for $7.99 lb, I bought 6 packages!
View attachment 85538
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No that's wide 2 to 3 inches. I cut my steaks around an inch to 1 1/2 inches thick.
Russ
 
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JAS_OH1 said:
When I was a teenager I could eat a whole one with a large baked potato, salad, bread, and still have room for dessert. That ship has long sailed!
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Normally serve my steaks with baked potato as well. Although I serve cut with a cross on top and opened up and sour cream on it. Plus other stuff.

Russ
 
rascal said:
I

Normally serve my steaks with baked potato as well. Although I serve cut with a cross on top and opened up and sour cream on it. Plus other stuff.

Russ
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I make mashed potato casserole (AKA twice baked) with sour cream, butter, cheese, and topped with bacon. Yum.
rascal said:
No that's wide 2 to 3 inches. I cut my steaks around an inch to 1 1/2 inches thick.
Russ
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Yeah, here the steaks are much bigger.
 
Yorky said:
Tasty but tough. Thai rump beef for stew.

Cubed beef 1 s.jpg

Cubed beef 1 s.jpg

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I'll sear the cubed beef quickly then part cook by simmering in gravy (in this case OXO) with fried onions for about 60 minutes. Then freeze it in portions.

For freezing s.jpg

For freezing s.jpg


After defrosting, I add diced carrots and simmer for 30 minutes then cubed potatoes and simmer for a further 30 minutes (or until cooked through).

Stew 2 s.jpg

Stew 2 s.jpg


If the weather is really cold (<15°C) I may add suet dumplings.

Stew and dumplings 4 s.jpg

Stew and dumplings 4 s.jpg

 
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