Favorite cut of meat?

When it comes to grilling steak, what is your favorite cut? Porterhouse for me!

FDR

T Bone! No question.

Quote:

---

The T-bone and Porterhouse steaks come from a section of the beef known as the “Short Loin”. Because of location, both T-Bones and Porterhouses have a reputation for being great steaks.

From the picture below (pictures five and six show it as well) you can see where the tenderloin becomes smaller. It tapers from back to front with the Porterhouses starting near the Sirloin.

The most common question I get asked from customers is, “What is the difference between the T-Bone and Porterhouse?”. The answer is fairly simple. The Porterhouse has a tenderloin (at least more than one or two bites) and the T-Bone does not.

---

Butcher Block

3 inch thick Rib eye on the coal

I know you said steak but…………..

Thick cut juicy Pork Chops work for me.

top sirloin, about 3/4″thick

Quote:

---

3 inch thick Rib eye on the coal

---

x2

Mark

2-3″ thick T-BONE

Can’t beat a properly aged, THICK ribeye that’s been whaled on with a meat hammer. A little salt and pepper, then pan seared and grilled to get the center to a safe temp. Add a side of grilled asaragus and an ice cold bottled beer.

Dang, I better stop by the store on the way home.

Tenderloin, no bone, no fat, just tenderloin.

I prefer a New York Strip.

Gotta love that nice marble in a thick ribeye over the fire

2″ T-Bone, leave the fat around the edge special cut from Fosses Meats in Sparta….now I’m am very hungry!!!

A nicely marbled ribeye.

Thick cut Ribeye is my favorite.

Bone-in RibEye! Cooked over hardwood.

Quote:

---

Bone-in RibEye! Cooked over hardwood.

---

Sounds good to me, prime rib comes in second.

Al

T-Bone for me!

A good layer of fat around the edges and a good marble makes it taste all that better!

Venison and even better if I shot it

Been eating a lot of crappy venison lately huh Gut?

Center Cut Walleye Cheek Steak for me! And personally it’s better if I don’t catch it!

T-BONES

The inside tenderloins off a fresh venison kill will always be a close second

I love ribeye. And I’ve got a beautiful porterhouse dry-aging right now. Tomorrow night is the night

strip, ribeye, or sirloin. I love them all.

if i had to pick it would be ribeye but i won’t say no to a short loin. we dry age our meat here too.

1 1/2″ thick marbled rib-eye….oh my….

Prime rib.. especially at the Freight house..

Ny Strip..

T- Bone..

and for a great less expensive cut..

chuck eyes…

a great cut of meat for a lot less price..

and as for Hamburger.. in my house its known as Houston County Beef.. but we grind it our selves.. and it comes in a much smaller form then you get at Woodmans.. and the color of “beef” is not black and white.. but autumm brown..

but you can’t taste the difference..

other then that, I buy a roast for $1.84 on a close out and grind that for hamburger..

our lives have really changed since we took a chance and bought that $70 electric grinder from Gander..

i used to hate getting the call that said Your deer is here come and pick it up.. because we ground all our hamburger by hand..

the first year of the grinder .. I ground 40 pounds of venison during the commercials on 60 minutes and when the show was done, so was I .. unbelievably fast..

If we’re talking beef…

Prime Rib is king…as long as after it’s prepared as prime rib it’s grilled at least to medium although the FW and I prefer Med-well.

Now some will say why don’t we just have rib eye?

Once you’ve had “grilled” prime rib…you’ll never ask that question again.

top sirloin

I would fight every single IDO member if it meant I could get a moose loin. there isn’t a better meat on the planet.

i use chuck and brisket for my burgers.