What's your favorite cut of meat?

[Rattlesnake]

Mine, it's simple: No Name Steaks. I'm eating those right now for lunch, courtesy mom and dad as a gift from Christmas.

[Lostmessage]

1. Prime Rib

I love beef, baked potatoes and a huge slice of texas toast but I don't want a vegetable with that.

[Rattlesnake]

7. Vegetables do ruin a good piece of meat.

[Beaker]

26. Triple Cut, with plenty of AuJus and sour cream...

I love going to the restaurant where I'm a good friend of the chef- He gives me a hunk of meat that's so big as to be almost obscene...almost.

[Lostmessage]

33. Don't get me started

I once ate a 24 ounce cut of Prime Rib with horseradish and sour cream sauce and the trimings and it was so good.

Sorry vegetarians I have been known to buy a side of beef and devour it within a matter of weeks. Moo Moo

[fertilizeonarbusto]

2. hee

Never ask a gay man this question.

[Rattlesnake]

3. LOL!

I was thinking that right after I posted it. :)

[KTM]

9. lol - or even a straight man with good humour

Instantly made me want to answer "mmmm... Mel Gibson ?" From the SNL "Jackie Rogers Jr. $100,000 Jackpot Wad" game show sketch. (Which also added "chocolate babies" and "sea bird... white sea bird" as some of my all time favorite answers to unknown questions.)

[populistmom]

30. Or

Certain strait women with underutilized libidos. :evilgrin:

[Superfly]

4. Venison backstrap

mmmmmm

[Superfly]

8. Pic

[GOPisEvil]

5. Pork tenderloin

Very versatile, and quite tasty. :9

A good prime rib (or standing rib roast) is hard to beat too.

[XNASA]

14. Me too. Pork tenderloin.

But I also like Ribeyes.

And Lamb Chops.

[supernova]

35. Tenderloin is wunderbar!

:*

My fav piece of port, besides BBQ. :9

I also love Filet Mignon with a great Cab.

[thebaghwan]

6. Right Wing nuts cooked rare

n/t

[StClone]

11. I think you forgot

The wing-nuts must be freshly ripped from the loins of a choice fatten Freer (French for Freeper -- not to be fancy about it).

What wine is really the question.

[TrogL]

10. I like my meat uncut

OOOOOOOO!! I'm gonna get in so much trouble.

[StClone]

12. No-name steaks

Are tasty but are a chemically tenderized lean cut of less than steak quality meat.

[dae]

13. Sirloin with a bottle of Bordeaux.

Add French fries to my steak, and French wine.

[Whitacre D_WI]

15. Tube steak.

Or head cheese.

[arwalden]

16. LOL!! Stop it.

[Rabrrrrrr]

17. That's a brand, not a cut

isn't it?

[Rattlesnake]

18. Yeah...

The actual cut is "U.S.D.A. choice boneless beef bottom sirloin steak," according to the box. I didn't feel like typing all of that earlier.

[Rabrrrrrr]

19. Ah. Is that the only cut that no name offers?

[Rattlesnake]

21. Yeah, pretty much.

But they do offer chicken and salmon as well.

[mmm]

20. Porterhouse!

The big boy. With French wine, of course!
Rhone, red, wine.

[MercutioATC]

22. Prime Delmonico

Mmmmmmm :)

[Beaker]

24. Mmmmmmmmmmmmmm.

I just picked up a couple of nice DelMonicos at the grocery....

[KG]

23. butt steak

tender hot and spicy. :)

[Beaker]

25. Sashimi

[ulysses]

27. ribeye

broiled, rare.

[Mr. McD]

28. Pulled pork BBQ

:hi:

[Rabrrrrrr]

29. Ribeyes and hanger steak!

Yum Yummmmmmmy!

[Lostmessage]

34. What is a hanger steak?

I have bought sides of beef but I don't know what a hanger steak is.

[Rabrrrrrr]

40. hanger steak is what they call a "butcher" cut,

becuase there's only one per cow, and butchers would just take 'em home for their family.

It's the 1.5-2.0 pounds of muscle stuff that hangs under the diaphragm of the cow (see link below). It is DEEPLY flavorful, and absolutely wonderful butterflied and pan cooked in some garlic and olive oil; served never more cooked than medium rare, otherwise it's a bit tough.

Sadly, it's a cut that's becoming popular, so the price, here in NYC, has gone up from 4.99 to 8.99 a pound in the last two years (while the price of all other beef has remained the same). All those bloody yuppies who latch onto trends, instead of thinking for themselves, driving the price of my fave cut into the stratosphere. Just like skirt steak used to be nice and cheap, and now the fajita craze4 has driven it out of control, and just like the damn yuppies, when they discovered cigars back in '94-95 tripled the price of my cigars. Man, that makes me angry when johnny-come-lately yuppies all decide, en masse (becuase part of being a yuppie is making sure you're consuming the exact same thing as your yuppie brethren), that they're now going to think Product A is the cool product.

We used to eat hanger a lot; now I can't afford it very often.

Argh!!!

There's one other cut called a butcher cut, and I'll be darned, but I can't think of it.

Hanger steaks are kind of easy to find in NYC, but I've never seen them outside of NYC in a supermarket yet, not in WY or WI anyway or even other parts of NY state.

You truly must give it a try.



More info on the hanger:
http://www.outlawcook.com/Page1505.html

Here's an overpriced place to buy some:
http://www.pricegrabber.com/search_getprod.php/masterid=1673591/ut=44a16b22425bcf4f


A korean recipe:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_5246,00.html

Hanger steak with tea:
http://www.culinarycafe.com/Meat_Dishes/Tea_Braised_Hanger_Steak.html

There's much more, but I'm stopping now. :-)

[Rattlesnake]

41. *salivating*

mmmmmmmmmmmmmmmmm............

[Rabrrrrrr]

42. They are really tasty!!

Not as tender as a ribeye, but they have about four times the taste density. :-)

[Lostmessage]

43. Ok that did it

The only thing that I have to eat in my house right now is a couple of graham crackers and a cup of coffee.

:9

[peacebuzzard]

31. Just shrimp, please...

Haven't eaten red meat in 25 years.

[Ellen Forradalom]

32. A nice juicy slab of tofu.

Hey, you asked.

[oxymoron]

36. Rump Roast

Hands down

[Endangered Specie]

37. Any part of a cow or chicken

Spine and Brains excluded.

I dont discriminate between cuts in my meeting habits.

[kixot]

38. NY Strip.

also Petite Filet.

[Bundbuster]

39. Prime Rib end cuts

While carving the rib roast in the kitchen at a friend's house, I once ate both end cuts (about 32 oz.) before it got to the table. When I joined the other guests with no meat on my plate, I was asked why. My reply - "I've been nibbling".

[St. Jarvitude]

44. Top Sirloin

20 oz top sirloin, medium rare, plenty of salt and pepper, and Texas Toast with garlic butter... mmm

[Spider Jerusalem]

45. That depends.

For flavour, the strip is, in my opinion, the best cut. Excellent grilled, or seared and pan-fried in a cast-iron skilled.

For tenderness, you can't beat tenderloin.

Oh, and a GOOD cut of meat requires no marination and shouldn't be cooked more than medium-rare to ensure maximum flavour and tenderness.

[Tredge]

46. Filet Mignon

I don't know the architecture of the cow and I don't know where it comes from, but dammit that's fine work.

And I don't know all the ways it can be prepared, the seasonings and the marinade and the like, but I've never had a bad one of these.

Filet Mignon, that's the one for me. I don't care that it's the size of a Canadian dollar, and I don't care that it costs per pound as much as gold. At least Filet Mignon served some purpose, which was making me feel really good about being alive to appreciate it. I can't say the same for the Canadian dollar.

[JVS]

47. Veal Cutlet

Schweinhaxe, I believe it is Pig knuckles in English are good too

[Wonco_the_Sane]

48. NY strip (prepared just so)

Best steak I ever had was From "The City Chop House". Steak Au Puave (spelling may or may not be close...French for pepper steak anyway)

It's a 16oz NY Strip BRUSHED WITH CRACKED BLACK PEPPER, FLAMED IN COGNAC, CHAR-GRILLED TO ORDER (medium rare of course) AND SERVED OVER A BURGUNDY WINE DEMI-GLAZE. yummmm