Beef Cuts

[thenotsoesoteric]

I love steak cooked down hard on a griddle then served up on a torta with pico de gallo, salsa verde/rojo from a street cart.

Im still that asshole that asks for ketchup with my steak. ???

 

[Psychobilly]

I don't look so much at how it's graded, so much as where I want it cut from:

The further away you get from the Hoofs and Tail, the higher the average price is going to probably be. For me personally though ?

Back straps! Just like on a Deer that massive tube shaped dong of wonderful yummy.... Cut a hunk of that off, and get a Peppercorn grinder (Not the powder stuff in the can every store sells.... The oils aren't going to be what they could be if it's all ground up. think of Terpenes in Weed for similarity here) and use a thick grind so you have actual Pepper Chunks.

That the beautiful Filet Mignon cut right off, and smother it in Black Pepper that is actually chunky, and seer the outside on both sides. Don't let it sit too long on the heat though as there is "Carry over" heat that will raise the temp. The inside should be warm, not cooked. In France they call this Filet Mignon au Poivre. I've not seen a better way to do a Steak.

I've seen footage of a restaurant in France where they have a groove in a wooden plate for the blood to drip into but personally just get a very well done bread and let that sop up the juice. Black Pepper, maybe a little salt, nothing else.

Personally I wouldn't marinade that cut, it's like putting Ice in Cognac; It's legal and all, but.... LOL. Maybe I can describe that better; It's like going down on your cousin; Might taste the same but deep down you know it's wrong.

 

[Psychobilly]

I love steak cooked down hard on a griddle then served up on a torta with pico de gallo, salsa verde/rojo from a street cart.

Im still that asshole that asks for ketchup with my steak. ???

Bro I legit would use that to determine if someone had a stroke haha.

 

[thenotsoesoteric]

Bro I legit would use that to determine if someone had a stroke haha.

I've literally almost gotten into fist fights over ketchup use. ??? not really but I've had some funny arguments with friends.

 

[PlumberSoCal]

I really like beef, especially BBQ'd (no sauce, just salt n pepper, I prefer the meat to speak for itself, but am always down to try a good marinade). I've always wondered how beef gets graded, Select, Choice, Prime, etc. Then there's the crazy expensive Kobe Wagyu (I've never had it) and the wet or dry aged kinds you see at Whole Foods (never had this either). Probably the "best" I've had (home cooked, not restaurant) is Costco "Prime" which has been increasing in price like crazy.

Is there something scientific to it, or just eyeballed to look for marbling and such?

Gotta tag @Meatman on this. Anyone that has some insight on anything beef, please post. I'd like to bring my knowledge of beef to the next level.

BTW my favorite cuts are Ribeye for steak, Tri-Tip (may be known as something else outside of the West Coast) for roast (with Chuck Eye Roast being second), and Ranchera Skirt Steak (for Carne Asada tacos). I haven't gotten into NY Strip, Porterhouse, Sirloin (they all seem to be "tougher" vs Ribeye and Tri-Tip; attempts to grill at rare to medium rare have made them hard to cut, it just moves the meat around on the plate lol). Also not much of a Brisket fan (fatty and mushy to me?) and Flat Iron Steak has also disappointed me. No matter the "meat snob" comments, I'll still eat em all.

I seriously need all the protein I can get right now ?

Sheet, thread started less then 2 hrs ago and already on page 2. You KNOW the thread is ???

Agree, beef rocks. Made tacos last night using Flap meat, bbq'ed with standard taco seasoning. Using left overs this morning for a breakfast burrito with eggs, cheese and bacon. Kind of a protein burro?

 

[Psychobilly]

I've literally almost gotten into fist fights over ketchup use. ??? not really but I've had some funny arguments with friends.

I wouldn't go that far over Ketchup; I mean, the youngest girl likes Ketchup on her hot dogs and my inner German cries a little inside like I'm failing her.

 

[Meatman]

I love steak cooked down hard on a griddle then served up on a torta with pico de gallo, salsa verde/rojo from a street cart.

Im still that asshole that asks for ketchup with my steak. ???

I like steak with ketchup too lol fuck the haters lol

 

[thenotsoesoteric]

I like steak with ketchup too lol fuck the haters lol

I puts that shit on a lot of stuff that makes my friends gag. I love scrambled eggs Hank Williams style.

 

[Skunky Dunk Farms]

I like steak with ketchup too lol fuck the haters lol

I like it on eggs and taters too.

 

[spyralout]

Im still that asshole that asks for ketchup with my steak. ???

Years ago my ex-MIL (from Louisiana) put drawn butter and ketchup on lobster and crab. She used the lemons to “clean and disinfect” her hands then crunched up the crackers to soak up the lemon like a paper towel.

 

[Psychobilly]

I puts that shit on a lot of stuff that makes my friends gag. I love scrambled eggs Hank Williams style.

Hank Williams style ???? What is that ?

Anyway I like Ketchup on Eggs myself. Scrambled Eggs covered in Black Pepper with a bit of that is good. I put Frank's Red Hot on more stuff than I do Ketchup though.

As I said I'm not anti Ketchup; Though I do cringe when I see it on a Hot Dog LOL. I just can't do Ketchup on Sausage is all. But for Steak I don't generally use a sauce if it's good and cooked right. "Black Pepper.... I put that shit on everything!" LOL.

 

[thenotsoesoteric]

Hank Williams style ???? What is that ?

Anyway I like Ketchup on Eggs myself. Scrambled Eggs covered in Black Pepper with a bit of that is good. I put Frank's Red Hot on more stuff than I do Ketchup though.

As I said I'm not anti Ketchup; Though I do cringe when I see it on a Hot Dog LOL. I just can't do Ketchup on Sausage is all. But for Steak I don't generally use a sauce if it's good and cooked right. "Black Pepper.... I put that shit on everything!" LOL.

Hank would eat eggs with ketchup. Then probably just beer after that for the day.

Edit: the black pepper was my grandfather's go to. I mean he'd coat his eggs Black with pepper. When I asked why he said "cuz the damn dr. wont let me have salt." ?

 

[Psychobilly]

Hank would eat eggs with ketchup. Then probably just beer after that for the day.

Edit: the black pepper was my grandfather's go to. I mean he'd coat his eggs Black with pepper. When I asked why he said "cuz the damn dr. wont let me have salt." ?

In that case I'm into Hank Eggs too! Lol I make my eggs that way simply because I like Black Pepper a lot. Cover them with Black Pepper and voila! Chem Eggs! Lol.

 

[Jewels]

I've heard some ppl have a hard time digesting beef

Cheat !

My older brother suggests loads of pineapple after eating red meat. Apparently there is some kind of ,,, beneficial ? Enzyme ? Catalyst ?
Dunno,, aids on digestion somehow.

There are prep ingredients that will tenderize beef.
Yogurt and baking soda come to mind.

Just a personal quirk,, I dont let salt touch a steak until it is consumed. Salt is a desiccant , and I like to keep it wet.

The round side of the T-bone is better half of the steak. When you are shopping for T-Bone avoid the ones with the longer strap and try to find the steak with the biggest circular portion.

Aged beef is always better. Mostly hung 21 days around here.
And dont be afraid of discounted , staledate cuts. Purple is tasty.

 

[Chip Green]

The best steak I ever had was a complete accident. My roommate came home with these monster ribeyes, so we fired up the charcoal Weber grill. Coals got hot, he threw the steaks on and covered it. We went back inside to get a fresh beer, and he rolled a hootbomb.
Long story short, we got distracted from being sidetracked. Not sure how long it took but when we remembered the steaks, one side was completely charred. The steaks were so thick, that each bite had a little bit of everything. From extra well done to rare. It was delectible, and I have never once been able to recreate the greatness.

 

[Frimpong]

Kobe top sirloin I believe, we had one last week it was great . ?

 

[Meatman]

Kobe top sirloin I believe, we had one last week it was great . ? View attachment 121056

So the notch that’s cut out right there that’s where the tenderloin would of been attached to it…most places cut it out tho than they can sell that at a higher price but that looks bomb

 

[HBZ]

All this beef talk ...Been over a year since I've had a steak...Had to go pick up a couple TBones as they had zero Ribeyes..A man can only eat so much Lamb... Probably be feeling rough tomorrow but I'm going to enjoy it.....But maybe not because I got pineapple too..Be crazy cool if that works @Jewels ..worth a shot

 

[Kanzeon]

Okay, so in my eyes it all depends on cooking method. Generally with beef one is either using a longer cooking time with a lower temperature like smoking/braising/stewing or cooking to temp like steaks.

For cooking to temp like steaks tbh I'm all about the off-cuts like hanger, flank, skirt, teres major, flat iron, heart, etc. Ribeyes and (KC) Strips are my favorite of the "steakhouse" cuts. Dry-Aged is always preferable, but it's easy enough to "dry" the wet-aged vacuum-packed stuff in the refrigerator by salting the outside and leaving it on a tray for a week to two, depending on their size (as we all know, salt creates conditions for Lactobacillus bacteria to survive, so that preserves the meat)- the same technique works with fish as well, though on a shorter timeframe.

For low and slow it depends more. Smoking? brisket. All day, every day. Texas style brisket is magnificent and one of my favorite things to eat. Stewing/braising? Oxtail, cheeks, and tongue.

Fuck I'm hungry.

 

[Psychobilly]

Also I'd like to add that if you can't afford a thousand or more dollar machine like a Steakhouse has, a Charcoal Grill and some cast iron can generate a seer a lot better than a stove top.