favorite cut
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Post Fiend
Joined: Jan 2003
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From: Montana Territory
favorite cut
mmmmm steak....
I'm a ribeye man, had some beautiful 18 ounce ribeyes for dinner (it was a special occassion). Paid $8 a pound for them, worth every penny.
So whats your favorite cut, and do you ask the butcher to cut you a fresh piece or do you take the one off the cooler case?
I usually take the ones out of the cooler, since I know they were cut less than an hour before, but this time I had the butcher cut them.
mmmmmm steak.......*drool*
I'm a ribeye man, had some beautiful 18 ounce ribeyes for dinner (it was a special occassion). Paid $8 a pound for them, worth every penny.
So whats your favorite cut, and do you ask the butcher to cut you a fresh piece or do you take the one off the cooler case?
I usually take the ones out of the cooler, since I know they were cut less than an hour before, but this time I had the butcher cut them.
mmmmmm steak.......*drool*
Still kicking!!
Joined: May 2003
Posts: 6,061
Likes: 6
From: Kalispell, Mt.
First choice is Tenderloin. OMG...drool drooooool...so tender.
Second choice is rib steak...boneless of course.
Both cooked on the barbecue until med. to med. well.
Third choice is Venison Backstrap, butterflied and fried in butter.
I just ate and now Im hongry!!!!!
Second choice is rib steak...boneless of course.
Both cooked on the barbecue until med. to med. well.
Third choice is Venison Backstrap, butterflied and fried in butter.
I just ate and now Im hongry!!!!!
Senior User
Joined: Jan 2004
Posts: 366
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From: country
Poterhouse rare its the way to eat beef. Deer roast yummy wrap with bacon,garlic,onion,salt pepper cover with alumium foil and place in or on camp fire allow to cook for 45 mins turning often. man oh man yummy....
Elder User
Joined: Mar 2003
Posts: 588
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From: AZ.
More important than the cut, ribeye vs. T-bone, is the grade. We had boneless, choice grade ribeyes, pink in the center last night and they were great. Most supermarkets sell names like "butchers pride" which is select. Choice grade is the way to go. Prime grade is sold mostly to good restaurants and custom butcher shops and I've never seen it in a supermarket.. I'm no butcher but this is what I understand and we notice the difference. In my book, all venison is "prime". Smoked, there is no equal..IMHO....
Posting Guru
Joined: Feb 2004
Posts: 1,397
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From: pound
I like the biggest porterhouse that I can get, medium well. I love ribeye, too. I don't hate the T-bone, either. Oh, heck, I think I like it all! Given a choice of any, though, it would probably be the porterhouse.
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Posting Guru
Joined: Aug 2003
Posts: 1,540
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From: Los Angeles safe and warm
I'm a rib-eye fan as well. BTW I heard once a significant amount of U.S. "prime" grade beef goes to the federal prisons. Might be a myth though, never had the pleasure of their hospitality.
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Elder User
Joined: Aug 2002
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From: South Dakota
It doesn't make too much difference to me. If it is rare or medium rare with a little garlic salt, it tastes great to me. One thing that also makes a difference is the quality of the meat. Usually, my parents do not get very good beef, because they keep a yearling steer to butcher and it is not the greatest animal. One time, we had a crippled steer butchered and the meat turned out to be no good due to an infection in the leg or something. My dad bought a red angus steer at the sale barn and had it butchered. That was some of the best meat I have ever tasted.
Postmaster
Joined: Jan 2003
Posts: 3,775
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From: Conway Arkansas
I'll eat any steak... as long as it's cooked right
No steak sauce, very little seasoning on it when its cooked
If you need it seasoned or have sauce for it after its done, then it was cooked wrong.
Medium rare for me
No steak sauce, very little seasoning on it when its cooked
If you need it seasoned or have sauce for it after its done, then it was cooked wrong.
Medium rare for me
Senior User
Joined: Feb 2004
Posts: 157
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From: Richmound, SK, Canada
I have the pleasure of having a good friend that works in a beef processing and packing plant.
He gets me Ribeyes and NY Strips that are AAA Prime, aged for about 40 days (I think, it's a long time anyway) for the price of chuck steak.
This stuff is only available to the restaurant industry, they don't sell it to the general public except for a few very select butcher shops.
The difference, so he tells me, has a lot to do with the breed of cow. The AAA Prime is almost exclusively Black (Aberdeen?) Angus beef, while the average supermarket stuff is mostly Hereford or misc.
The grain finishing process also plays a big role.
Give me a Ribeye, med. rare, plenty of fresh cracked black pepper, a little salt, and NOTHING else.
As for wild game, Antelope tenderloin (backstrap) is HEAVEN. White Tail isn't too bad either.
Kannata
P.S. - I took the detailed tour of the plant, IMHO, it's something everyone should do at least once. Might put things in perspective for a lot of folks out there.
He gets me Ribeyes and NY Strips that are AAA Prime, aged for about 40 days (I think, it's a long time anyway) for the price of chuck steak.
This stuff is only available to the restaurant industry, they don't sell it to the general public except for a few very select butcher shops.The difference, so he tells me, has a lot to do with the breed of cow. The AAA Prime is almost exclusively Black (Aberdeen?) Angus beef, while the average supermarket stuff is mostly Hereford or misc.
The grain finishing process also plays a big role.
Give me a Ribeye, med. rare, plenty of fresh cracked black pepper, a little salt, and NOTHING else.
As for wild game, Antelope tenderloin (backstrap) is HEAVEN. White Tail isn't too bad either.
Kannata
P.S. - I took the detailed tour of the plant, IMHO, it's something everyone should do at least once. Might put things in perspective for a lot of folks out there.
Elder User
Joined: Aug 2002
Posts: 720
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From: South Dakota
Angus beef is generally of higher quality because the meat is well marbled. Do not believe the hoax that angus beef is always the best, because other breeds can also be very good too. We raise angus cattle mostly because they bring the best price at market. Packing plants generally favor the Angus cattle, because they have a smaller bone structure and are therefore easier to butcher. I really get a kick out of those Hardees comertials with the "rancher" bragging about their Angus beef hamburgers. He is obviously an actor. Ground beef is often made of old smooth mouth cows and will taste the same no matter what age or breed of cow it is from, so those commercials are really a joke.
Last edited by MJD; Mar 16, 2004 at 10:57 AM.
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Post Fiend
Joined: Jan 2003
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From: Montana Territory
I've been waiting for someone to say that.
Its good to see my prized ribeye so popular. I've never had filet mignon, I want something a little bigger. On the other hand a porterhouse is usually too big. The ones I can get around here are usually 24-26 ounces, because I don't believe in cutting a thin steak.
Its good to see my prized ribeye so popular. I've never had filet mignon, I want something a little bigger. On the other hand a porterhouse is usually too big. The ones I can get around here are usually 24-26 ounces, because I don't believe in cutting a thin steak.
Elder User
Joined: Aug 2002
Posts: 720
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From: South Dakota
Filet mignon is very good, but it has a different taste to it. It has something of an organ meat taste, but that makes it taste good. We always have the butcher save the filets, because instead he will keep them for himself and sell them to local restaurants.