Thread: Favorite steak cut?
08-01-2021, 06:43 PM
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#31
08-01-2021, 06:44 PM
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#32
08-01-2021, 06:45 PM
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#33
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Originally Posted By sg1976⏩
Also toma hawk is rib eye with 6 inches of bones...lmao.Prime Rib is a ribeye.
08-01-2021, 06:47 PM
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#34
08-01-2021, 06:49 PM
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#35
08-01-2021, 07:04 PM
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#36
Originally Posted By nrowles⏩
I'm aware but I don't care as much about the tenderloin and a thick t-bone is usually too much meat for me, so I'll take the bone-in NY when I can find it.Bone in NY strip? A t bone is NY strip and tenderloin with bone separating the two cuts.
08-01-2021, 08:15 PM
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#37
08-01-2021, 08:31 PM
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#38
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11 year former butcher here.
Chuck-Eye steak is all you need. Tender as a tenderloin, fatty as a ribeye......and cheaper than both cuts.
Anytime you see your local grocery store with chuck roasts on sale, you will see a lot of chuck-eyes for sale.
You usually get 2 1'' chuckeye steaks off a chuck roll........
Chuck-Eye steak is all you need. Tender as a tenderloin, fatty as a ribeye......and cheaper than both cuts.
Anytime you see your local grocery store with chuck roasts on sale, you will see a lot of chuck-eyes for sale.
You usually get 2 1'' chuckeye steaks off a chuck roll........
08-01-2021, 08:33 PM
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#39
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Originally Posted By Dogkrack⏩
This. Minus ny strip.bone in is gimmicky and poverty as fuk. ny strip 100%
Butchers wont sell it without the big ass tendon on it.....and cutting it off you pay for it. NY Strip is good for k-bobs and putting chili/lime rub on it....hnnngggg
But chuck-eye will always be superior.
08-01-2021, 08:33 PM
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#40
Originally Posted By radrd⏩
what kinda man says a ****ing tbone it too much meat for him? patheticI'm aware but I don't care as much about the tenderloin and a thick t-bone is usually too much meat for me, so I'll take the bone-in NY when I can find it.
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08-01-2021, 08:33 PM
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#41
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Ribeye caps. If you don’t agree you are wrong and unaware and just plain sad.
08-01-2021, 08:35 PM
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#42
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Originally Posted By quadfecta⏩
If you want a5 wagyu, just ask your butcher for beef suetanything else except a5 wagyu fillet is cope. if you prefer more versatile/higher fat cuts of beef then you probably don't know how to properly cook a steak
08-01-2021, 08:37 PM
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#43
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Originally Posted By nrowles⏩
T-Bone= has 30% or less tenderloinBone in NY strip? A t bone is NY strip and tenderloin with bone separating the two cuts.
Porterhouse= has 70% or more tenderloin
There is a bone-in NY Strip, its just a tiny like 2-3 inch bone with no tenderloin, or the bone holding the tenderloin
08-01-2021, 08:39 PM
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#44
Originally Posted By CanardMedic⏩
Not to many beefcels on the misc I guess… my favorite cut is beef Wellington bruhAlso toma hawk is rib eye with 6 inches of bones...lmao.
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08-01-2021, 08:40 PM
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#45
08-02-2021, 04:32 AM
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#46
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Originally Posted By JPF82⏩
Chuck eye is the best bang for your buck steak.11 year former butcher here.
Chuck-Eye steak is all you need. Tender as a tenderloin, fatty as a ribeye......and cheaper than both cuts.
Anytime you see your local grocery store with chuck roasts on sale, you will see a lot of chuck-eyes for sale.
You usually get 2 1'' chuckeye steaks off a chuck roll........
Chuck-Eye steak is all you need. Tender as a tenderloin, fatty as a ribeye......and cheaper than both cuts.
Anytime you see your local grocery store with chuck roasts on sale, you will see a lot of chuck-eyes for sale.
You usually get 2 1'' chuckeye steaks off a chuck roll........
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08-02-2021, 04:37 AM
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#47
08-02-2021, 06:08 AM
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#48
08-02-2021, 06:30 AM
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#49
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just LOL at having a cut preference
if you can't go into a supermarket/butcher and size up all the different cuts of meat by looking at the grain, content, and composition of the meat, you're bush league.
Just fried some of the best round steak last night for an insane deal compared to a premium cut. The meat was streaked with fat and so fresh and tender, I could have eaten it raw. You gotta be your own butcher when you shop for meat. But then again I do live in the heartland so meat is insanely fresh around here.
if you can't go into a supermarket/butcher and size up all the different cuts of meat by looking at the grain, content, and composition of the meat, you're bush league.
Just fried some of the best round steak last night for an insane deal compared to a premium cut. The meat was streaked with fat and so fresh and tender, I could have eaten it raw. You gotta be your own butcher when you shop for meat. But then again I do live in the heartland so meat is insanely fresh around here.
08-02-2021, 06:33 AM
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#50
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Rib Eye > Skirt > Flank
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08-02-2021, 06:36 AM
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#51
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Originally Posted By Bluestar92⏩
Was unaware of this before. Just had a good look and I'm gonna be getting me some of these. RepsRibeye caps. If you don’t agree you are wrong and unaware and just plain sad.
08-02-2021, 06:56 AM
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#52
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Ribeye > chuck eye > NY strip > skirt > filet > sirloin > porterhouse > t-bone > *. Although I have yet to pick up and try pichana, I'm pretty sure once I do it will be up near the top.
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08-02-2021, 07:04 AM
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#53
08-02-2021, 07:18 AM
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#54
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