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re: Favorite cut of beef
Posted on 9/8/20 at 12:47 pm to Soda City Spur
Posted on 9/8/20 at 12:47 pm to Soda City Spur
A porterhouse is cheating since there is a filet and strip included. If it is a good cut of beef I will take the strip. Much more flavor.
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Posted on 9/15/20 at 7:01 am to Soda City Spur
I've purchase a whole cows. I have four boys. I get steaks and hamburgers. The processor lets me keep the heads. I bury them in the ground for 6 months to let bugs eat the flesh off and wind up with a nice skull.
Posted on 9/15/20 at 5:25 pm to Rex Feral
So many to choose from:
Bone-in dry aged ribeye (I dry age my own when I can get primal cuts)
Chuck eye steaks
Pichana
Tri-tip
Whole bravatta, skirt or flank for carne asada & barbacoa
Short ribs, onions and mushrooms in a red wine reduction via an instant pot
Bone-in dry aged ribeye (I dry age my own when I can get primal cuts)
Chuck eye steaks
Pichana
Tri-tip
Whole bravatta, skirt or flank for carne asada & barbacoa
Short ribs, onions and mushrooms in a red wine reduction via an instant pot
Posted on 9/26/20 at 9:48 pm to ABearsFanNMS
I love the flat iron when I’m doing carne asada fajitas or doing a sliced steak meal. Relatively new “cut” of meat, and my gosh does it make a mean fajita. I used to use sirloin, but flat iron to me is far superior. Marinate it in Allegro brisket and fajita marinade (plus other seasonings) overnight, then sear and cook it whole and slice it on my Blackstone grill. Add fresh cilantro and lime, and wowza!
For unsliced steak, I usually go with a ribeye.
For unsliced steak, I usually go with a ribeye.
This post was edited on 9/26/20 at 9:51 pm
Posted on 9/27/20 at 6:53 pm to Wtodd
quote:
Filet mignon
This is the only answer
Posted on 9/30/20 at 2:24 pm to Soda City Spur
In response to the original post:
Every year when I was young, my family was blessed with a whole beef provided by my grandfather. I mean- A WHOLE BEEF!
This meant that Dad would tote me in his company car to the slaughter house in Ona, WV and we would load more than 1500 lbs of meat into the car. Trunk, back seat, a third of the front seat... You get where I'm coming from.
The tongue was the only portion of it that we reserved for the cats. Everything else was absolutely delicious of prepared properly. And, now that I'm in my 50s, cattle tongue ain't really bad at all.
Enjoy all the ribeye, sirloin, T-bone, ground beef, and every other cut that you know damned well is good. Then, when you have a question about a cut, look up a recipe on line and find out how to do it right. (Southern recipes have precedent, but there are a few good Yankee ideas as well - you'll just need to adjust the seasoning.)
The only part of a beef that isn't good is the part that they pass through their arse when they're in the field.
I'm gonna bookmark this page with an eye toward seeing what you come up with while you prepare your half-a-cow in the coming months.
Good luck to you in all the delicious ways you'll find to prepare beef for you family. It's football season, and tailgating will provide the impetus for great prep ideas! Be sure to share what you find here so all of us coon-asses can keep up with you!
Every year when I was young, my family was blessed with a whole beef provided by my grandfather. I mean- A WHOLE BEEF!
This meant that Dad would tote me in his company car to the slaughter house in Ona, WV and we would load more than 1500 lbs of meat into the car. Trunk, back seat, a third of the front seat... You get where I'm coming from.
The tongue was the only portion of it that we reserved for the cats. Everything else was absolutely delicious of prepared properly. And, now that I'm in my 50s, cattle tongue ain't really bad at all.
Enjoy all the ribeye, sirloin, T-bone, ground beef, and every other cut that you know damned well is good. Then, when you have a question about a cut, look up a recipe on line and find out how to do it right. (Southern recipes have precedent, but there are a few good Yankee ideas as well - you'll just need to adjust the seasoning.)
The only part of a beef that isn't good is the part that they pass through their arse when they're in the field.
I'm gonna bookmark this page with an eye toward seeing what you come up with while you prepare your half-a-cow in the coming months.
Good luck to you in all the delicious ways you'll find to prepare beef for you family. It's football season, and tailgating will provide the impetus for great prep ideas! Be sure to share what you find here so all of us coon-asses can keep up with you!
Posted on 10/14/20 at 7:56 am to ABearsFanNMS
I’m a filet or NY Strip guy. A Publix branded grocery store in bham has Kobe filets that are to die for (very pricey though)
I love to order a short rib at restaurants. My favorite is the dr. Pepper braised short rib at local 463 in Ridgeland/Jackson
I love to order a short rib at restaurants. My favorite is the dr. Pepper braised short rib at local 463 in Ridgeland/Jackson
Posted on 10/14/20 at 4:29 pm to rockiee
quote:
brisket
If done right, nothing better imo
This is the correct answer.
Posted on 10/14/20 at 5:19 pm to Mstate
quote:
local 463 in Ridgeland
Thanks for the recommendation. I had not heard of it.
Posted on 10/14/20 at 5:59 pm to finestfirst79
quote:
Thanks for the recommendation. I had not heard of it.
Very good restaurant and owned by the same people that operate caet and Walkers drive thru located downtown. All three are exceptional and among the best in the area.
Shapleys and Ely’s are my favorite steak places in that area. Shapleys will cut you a filet in any size you want.
Posted on 10/14/20 at 8:39 pm to Soda City Spur
Anyone suggest Tri-Tip yet?
Posted on 10/19/20 at 12:45 am to ABearsFanNMS
quote:
Bone-in dry aged ribeye (I dry age my own when I can get primal cuts)
How do you dry age at home?
Posted on 11/3/20 at 12:05 pm to ShipperJosh
quote:
What is it about a NY Strip that you don’t like? Genuinely curious..
I assume this was meant for me.
It's not that I don't like NY Strips, I'm just not going to spend money on them. Why? Because they don't have enough fat on them, and I can just buy a ribeye instead.
If I go somewhere and they are serving NY strip, I'll eat it and it will be good. No complaints, although I do hope they put butter on it to add some fat.
This post was edited on 11/3/20 at 12:07 pm
Posted on 11/6/20 at 3:22 pm to Soda City Spur
Tenderloin.
Posted on 11/6/20 at 9:04 pm to jimmarley
quote:
Tenderloin.
Anyone who puts this or filet must be afraid of fat and flavor
Posted on 11/10/20 at 6:09 pm to Soda City Spur
Prime rib but I love filet almost as much
Posted on 11/15/20 at 10:11 am to finestfirst79
Ribeye is my favorite hands down.
Posted on 11/17/20 at 6:33 am to rockiee
quote:
If done right, nothing better imo
^^^^^
There is a place called DAS BBQ in Atlanta that has the best brisket I've ever put in my mouth. I dream about that stuff.
This post was edited on 11/17/20 at 6:37 am
Posted on 11/17/20 at 3:19 pm to Soda City Spur
Lengua is the correct answer
Posted on 11/21/20 at 12:45 pm to Soda City Spur
Tenderloin......I bacon wrap my filets add a little worcestershire sauce, Himalayan salt and cracked pepper. Let em marinate for the day and then grill. Add sautéed mushrooms and some fresh gulf shrimp and I'm eating fat..
My favorite restaurants for Filet:
Ruth's Chris
Del Frisco
Jeff Ruby's
Mortons
My favorite restaurants for Filet:
Ruth's Chris
Del Frisco
Jeff Ruby's
Mortons
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