Favorite Cut of Meat? - Chicagoland Sportbikes
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View Poll Results: What's your favorite Cut?
Tenderloin (Filet Mignon) 45 39.47%
Ribeye 24 21.05%
New York Strip 18 15.79%
Sirloin 8 7.02%
Tbone 7 6.14%
Porterhouse 12 10.53%
Voters: 114. You may not vote on this poll

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post #1 of 63 (permalink) Old 06-04-2007, 04:43 PM Thread Starter
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Favorite Cut of Meat?

Alright, I know everyone on here loves the beef. So what's your favorite cut?
I'd have to say ribeye, almost as tender as the tenderloin, but way more flavor.

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post #2 of 63 (permalink) Old 06-04-2007, 04:53 PM
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Alright, I know everyone on here loves the beef. So what's your favorite cut?
I'd have to say ribeye, almost as tender as the tenderloin, but way more flavor.


I like meat curtians.
post #3 of 63 (permalink) Old 06-04-2007, 04:55 PM
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I like meat curtians.
+1 on the beef curtains. I'll have the roast beef sandwich, thanks.

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post #4 of 63 (permalink) Old 06-04-2007, 04:56 PM
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Skirt... as long as I'm the one doing it.

It's a very under-rated piece of meat, but a gem.

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post #5 of 63 (permalink) Old 06-04-2007, 05:13 PM
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Strip........



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post #6 of 63 (permalink) Old 06-04-2007, 05:29 PM
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Anyone from Cali ever have the cut of beef known as "Tri-Tip"? - Shoulder I think it is but it is the best cut I have ever had

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post #7 of 63 (permalink) Old 06-04-2007, 05:31 PM
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Quote:
Originally Posted by G2G View Post
I like meat curtians.
check out these sweet meat curtains!!!!




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post #8 of 63 (permalink) Old 06-04-2007, 05:32 PM
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check out these sweet meat curtains!!!!




OMFG you have too much time on your hands> Where can I order those up dude!!
post #9 of 63 (permalink) Old 06-04-2007, 05:33 PM
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OMFG you have too much time on your hands> Where can I order those up dude!!
http://www.mcphee.com/items/11132.html

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post #10 of 63 (permalink) Old 06-04-2007, 05:47 PM
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Quote:
Originally Posted by Bug View Post
Anyone from Cali ever have the cut of beef known as "Tri-Tip"? - Shoulder I think it is but it is the best cut I have ever had
Tri tip is the bottom end tip of a sirloin.. And yes, one can do wonderful things with it as long as they don't dry it out (it's very lean).

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post #11 of 63 (permalink) Old 06-04-2007, 06:23 PM
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Quote:
Originally Posted by Arch View Post
Tri tip is the bottom end tip of a sirloin.. And yes, one can do wonderful things with it as long as they don't dry it out (it's very lean).
So you have had it? I have never had anything close to this in taste - It is so tender and full of taste - Smoked then bbq'ed?? Bug then has sexy time explosion in pants

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post #12 of 63 (permalink) Old 06-04-2007, 06:50 PM
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So you have had it? I have never had anything close to this in taste - It is so tender and full of taste - Smoked then bbq'ed?? Bug then has sexy time explosion in pants
I usually use it like a top round and semi-freeze it for slicing thin boneless steaks (sandwich style steaks, like italian beef or steak and cheese sammiches)

The neat thing about meat is one can take almost any cut and make it awesome... or take the same cut and turn it into worthless shoe leather.

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post #13 of 63 (permalink) Old 06-04-2007, 07:11 PM Thread Starter
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Quote:
Originally Posted by Arch View Post
I usually use it like a top round and semi-freeze it for slicing thin boneless steaks (sandwich style steaks, like italian beef or steak and cheese sammiches)

The neat thing about meat is one can take almost any cut and make it awesome... or take the same cut and turn it into worthless shoe leather.
+1 Any decent sut can be made good if you prepare/cook it right.

I will have to try this tri-tip when I'm in Cali in July. Any chance you remember where you had it Bug??

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post #14 of 63 (permalink) Old 06-04-2007, 07:46 PM
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It also goes by 'Sirloin Tip'. Jewel, Meijer, etc all carry them.

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post #15 of 63 (permalink) Old 06-04-2007, 07:59 PM
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I'll take my filet black and blue please....

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post #16 of 63 (permalink) Old 06-04-2007, 08:09 PM
 
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post #17 of 63 (permalink) Old 06-05-2007, 12:57 AM
 
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kobe beef, well done LOL
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post #18 of 63 (permalink) Old 06-05-2007, 08:14 AM
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Actually Filet Mignon while being the most tender (thus the name) is the most flavorless cut. It typically is Very lean and does not have that much fat. For the health nuts fat is bad but in the world of meat fat=flavor. On a good cut most of this marbleized fat melts away during cooking and flavors the meat and leaves it moist.
My fav. is the good old ribeye. Lots of good marble and the most flavor. Don't get me wrong, I also enjoy a good Filet Mignon but they sometimes need a bit extra flavor added unless you have nice seasoned grill going. But if cooking indoors the filet needs help.
Remember that if you like the filet and want the most bang for the buck you have two routes. First, buy a porterhouse, the small portion by the T part is the filet plus you get the rest of the steak with the other cuts. Second, buy the whole tenderloin at your local butcher or warehouse club. You save a tone of money cleaning it up and slicing your own steaks. When you buy them already cut you are paying 1-4 bucks extra per lb.
Lastly, a good steak does not need all these marinades. A good steak only needs salt and fresh cracked pepper. Less is more. Maybe a dash or herbs but for gods sake don't drown it in marinades. That's for cheap meat cuts.
Damn I am hungry as shit now.

Under200
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post #19 of 63 (permalink) Old 06-05-2007, 09:24 AM
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You missed a cut of beef - Flank

I grill Arrachera and strip steaks the most.

I believe the best way to prepare any meat is using a good marinade. For my strip steaks I use a Worcestershire based marinade and for my Arrachera I use a marinade I learned from a Mexican friend of mine that uses Corona, real Lime freshly juiced, minced garlic from cloves, and some salt/pepper.

Now I'm going to have to go make some steak tonight.

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post #20 of 63 (permalink) Old 06-05-2007, 10:23 AM
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post #21 of 63 (permalink) Old 06-05-2007, 10:30 AM
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Quote:
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for my Arrachera I use a marinade I learned from a Mexican friend of mine that uses Corona, real Lime freshly juiced, minced garlic from cloves, and some salt/pepper.
I am a big fan of the flank steaks and skirt steaks....they're so damn cheap and they grill well. Kind of like yours, I use fresh limes & garlic, but I use tequila instead of beer, and I pull some mexican oregano out of my garden. Soooooooooo gooooooooood.

Overall though, my preference is the filet, maybe the sirloin. Prepared properly, a filet has wonderful flavor and the tenderness can't be beat. My mom makes a giant $100 filet for our family every christmas and then I spend the next 12 months dreaming about it.
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post #22 of 63 (permalink) Old 06-05-2007, 10:30 AM
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Quote:
Originally Posted by under200 View Post
Actually Filet Mignon while being the most tender (thus the name) is the most flavorless cut. It typically is Very lean and does not have that much fat. For the health nuts fat is bad but in the world of meat fat=flavor. On a good cut most of this marbleized fat melts away during cooking and flavors the meat and leaves it moist.
My fav. is the good old ribeye. Lots of good marble and the most flavor. Don't get me wrong, I also enjoy a good Filet Mignon but they sometimes need a bit extra flavor added unless you have nice seasoned grill going. But if cooking indoors the filet needs help.
Remember that if you like the filet and want the most bang for the buck you have two routes. First, buy a porterhouse, the small portion by the T part is the filet plus you get the rest of the steak with the other cuts. Second, buy the whole tenderloin at your local butcher or warehouse club. You save a tone of money cleaning it up and slicing your own steaks. When you buy them already cut you are paying 1-4 bucks extra per lb.
Lastly, a good steak does not need all these marinades. A good steak only needs salt and fresh cracked pepper. Less is more. Maybe a dash or herbs but for gods sake don't drown it in marinades. That's for cheap meat cuts.
Damn I am hungry as shit now.

Under200
That's just about perfect right there.

I run a steak house kitchen and could not have said it better myself.

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post #23 of 63 (permalink) Old 06-05-2007, 10:31 AM
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post #24 of 63 (permalink) Old 06-05-2007, 10:43 AM Thread Starter
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Quote:
Originally Posted by under200 View Post
Actually Filet Mignon while being the most tender (thus the name) is the most flavorless cut. It typically is Very lean and does not have that much fat. For the health nuts fat is bad but in the world of meat fat=flavor. On a good cut most of this marbleized fat melts away during cooking and flavors the meat and leaves it moist.
My fav. is the good old ribeye. Lots of good marble and the most flavor. Don't get me wrong, I also enjoy a good Filet Mignon but they sometimes need a bit extra flavor added unless you have nice seasoned grill going. But if cooking indoors the filet needs help.
Remember that if you like the filet and want the most bang for the buck you have two routes. First, buy a porterhouse, the small portion by the T part is the filet plus you get the rest of the steak with the other cuts. Second, buy the whole tenderloin at your local butcher or warehouse club. You save a tone of money cleaning it up and slicing your own steaks. When you buy them already cut you are paying 1-4 bucks extra per lb.
Lastly, a good steak does not need all these marinades. A good steak only needs salt and fresh cracked pepper. Less is more. Maybe a dash or herbs but for gods sake don't drown it in marinades. That's for cheap meat cuts.
Damn I am hungry as shit now.

Under200
Nicely Stated, that's why I like the ribeye, it has mucho marbling. I never marinate a steak unless it's cheap cut.

I can't believe I forgot Flank, I buy that fairly regularly. Good for grilling, not too expensive.

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post #25 of 63 (permalink) Old 06-05-2007, 10:52 AM
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Quote:
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I never marinate a steak unless it's cheap cut.
Marinating a cheap steak is like putting as hooker in a designer gown. It levels the playing field a bit, but it will never be the same.
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post #26 of 63 (permalink) Old 06-05-2007, 12:27 PM
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Any acid levels the playing field by breaking away and dissolving the connective tissue.

It can be citrus, onion, vinegar based or whatever.

With it, you can make a $2/lb cut be more tender than a $12/lb cut.

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post #27 of 63 (permalink) Old 06-05-2007, 12:44 PM
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post #28 of 63 (permalink) Old 06-05-2007, 12:51 PM
Fried SPAM n Eggs anyone?
 
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Quote:
Originally Posted by Vcook View Post
+1 on the beef curtains. I'll have the roast beef sandwich, thanks.
+2
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post #29 of 63 (permalink) Old 06-05-2007, 02:54 PM
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Had to go with the NY this time but love the Rib eye.
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post #30 of 63 (permalink) Old 06-05-2007, 03:20 PM
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well its not up there but, my fav is the Pink Flounder



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