Favorite cut of meat?

  • cpetey
    Onalaska, Wi
    Posts: 1193
    #904977

    Quote:


    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.


    My wife and I went to the Freighthouse last week and I had my Prime Rib Medium Rare and then seared to almost Medium. I agree…the best way to have it.

    jeff_jensen
    cassville ,wis
    Posts: 3053
    #904978

    Quote:


    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.


    No fight here, I’ve seen your arms you 2lb.dawg throwin sunofagun. Moose loin is great

    DaveB
    Inver Grove Heights MN
    Posts: 4497
    #904980

    I know it isnt popular, but to me, you cant beat a fillet (esp bacon wrapped).

    jeff_huberty
    Inactive
    Posts: 4941
    #904982

    New York Strip…. 1″ thick…. Medium Rare… Mushrooms and Onions on the side

    Thank you

    gary_wellman
    South Metro
    Posts: 6057
    #887714

    3″, bone in, filet mignon.
    Grilled over wood.
    Just to the point that it is internally “rare”, but not raw. About 5 degrees difference between raw and rare.

    Best chunk of meat in the world!

    suzuki
    Woodbury, Mn
    Posts: 18715
    #904989

    Just too many variables for me. Some days one seems better than another not to mention the quality of a particular cut.

    chomps
    Sioux City IA
    Posts: 3974
    #904992

    Top of Iowa Sirloin, same thickness as an Iowa chop, we can even see it on sale for $4.99 a pound quite often.

    Jeremiah Shaver
    La Crosse, WI
    Posts: 4941
    #904995

    Doesn’t get much better than the 22oz Prime Rib at Freight house..

    big_g
    Isle, MN
    Posts: 22540
    #905002

    I guess from the question, I assumed we were talking something we grill ourselves….. otherwise I will change my answer to the King Cut PRIME RIB at the Hayloft in Luxemburg….

    big G

    Richard V.
    Somewhere over the rainbow
    Posts: 2596
    #905004

    Medium rare 1″ T-bone any thicker or thiner just does not taste the same…

    mojogunter
    Posts: 3313
    #905005

    Quote:


    3″, bone in, filet mignon.
    Grilled over wood.
    Just to the point that it is internally “rare”, but not raw. About 5 degrees difference between raw and rare.

    Best chunk of meat in the world!


    I will second that. Manny’s fillet is hard to beat. The only thing that does is the surf and turf at Manny’s the fillet and lobster tail is second to none untill you get the bill

    whiskeysour
    4 miles from Pool 9
    Posts: 693
    #905006

    I’m going 180 here, but give me a nice ham steak cooked with pineapple and then cherry sauce as served. About 1 inch think and as big as a dinner plate.

    matt_schultz
    Mississippi River Pool 4
    Posts: 112
    #905008

    Personally, it’s a ribeye grilled medium rare seasoned ONLY with kosher salt, fresh ground black pepper, and coated with olive oil. Since meat is my job here’s a couple other favorites:

    Beef flat iron steak grilled to 155 degrees and coated with Sweet Baby Ray’s BBQ sauce

    Top Sirloin Cap Steak (Coulotte)

    Beef flank steak grilled

    Beef arm roast or chuck roast

    Chuck eyes

    Pork Ham Insides cut at 1 1/4″

    Doug Bonwell
    Cedar Falls IA
    Posts: 887
    #905010

    I like Ben’s idea very much!

    big_g
    Isle, MN
    Posts: 22540
    #905020

    Hammering a rib eye ? Never would have thought of that ??? What does it add ??? Maybe something I have to try… but I don’t know if I could do it ???

    big G

    Jeremiah Shaver
    La Crosse, WI
    Posts: 4941
    #905021

    it’s a way to tenderize the meat..

    targaman
    Inactive
    Wilton, WI
    Posts: 2759
    #905027

    Ribeye rubbed with olive oil, seasoned with salt and garlic powder. Make sure to let it sit in room temp. for a good half hour and then cook it over a wood fire. Yum

    sauger
    Hastings ,MN
    Posts: 2442
    #905031

    Rib eye or a ten pound prime rib. Can’t go wrong!

    mike_j
    Nashua Iowa
    Posts: 754
    #905033

    Ide have to go with deer lion on the grill cooked med rare

    drew-evans
    rochester MN
    Posts: 1099
    #905040

    #1 alaskan halibut steak! for beef i would say a grilled sirloin RARE i want my plate to pool with blood when i cut into it

    big_g
    Isle, MN
    Posts: 22540
    #905046

    Quote:


    it’s a way to tenderize the meat..


    Ok..dare I say I know that… typicaqlly you tenderize lesser cuts, the tough steak… but a rib eye ??? Who gets a tough rib eye ???

    big G

    francisco4
    Holmen, WI
    Posts: 3607
    #905052

    Quote:


    Manny’s fillet is hard to beat. The only thing that does is the surf and turf at Manny’s the fillet and lobster tail is second to none untill you get the bill


    Oh do I miss living in the Cities. Manny’s is one of my three eateries in the Cities. Sounds like we need another thread on favorite food places.

    FDR

    James Holst
    Keymaster
    SE Minnesota
    Posts: 18926
    #905053

    I have two close faves. Ahi tuna tataki. Seared on the outside then served chilled. Or a thick ribeye cooked medium rare. Honestly when the tuna is done properly it is phenomenal good and I’d take it over the rib eye.

    fireman731
    Miles, Iowa
    Posts: 574
    #905057

    Iowa home raised corn fed beef…can you tell I grew up on the farm ? Ribeye and then T-bone…throw the whole steer on the grill…it’s all good !

    James Holst
    Keymaster
    SE Minnesota
    Posts: 18926
    #905058

    Quote:


    Iowa home raised corn fed beef…


    Speaking of corn fed… anyone have any insight on why grass fed / all natural beef tastes so awful yet it seems to be “all the rage” in the stores? The last time I was in Kowalski’s the butcher was trying to push me towards a grass fed cut that Cheryl and I had tried the week before. Neither of us liked it. And that’s being kind. I told the butcher I was convinced the antibiotics and growth hormones added a lot of flavor that I missed with the grass fed. He was not amused.

    fireman731
    Miles, Iowa
    Posts: 574
    #905062

    Your “grass fed ” cattle don’t get the extra marbling (fat)that the corn fed do, thus don’t have that good flavor. Also the genetics or type of cattle Angus,Hereford etc…or maybe that butchers “grass fed” was someones old milk cow….pays to really know the source. Another factor is how quickly the animal was dispatched at the locker…did they have chase it around or did it go calmly, we never liked to butcher a “wild” steer…the meat always seemed tougher. Also how long did they let the meat hang before cutting and freezing makes a big difference. Lots of factors, kind of like fish…fresh out of the livewell or cleaned at the end of the day after spending it in a damp gunny sack in the bottom of the boat. Handling and care of meat makes a difference you can taste.

    James Holst
    Keymaster
    SE Minnesota
    Posts: 18926
    #905065

    Not sure how it was dispatched but I do know it is more expensive and doesn’t taste worth a hoot. But that’s marketing for you. Throw a fancy sticker on it and raise the price and just watch the people line up.

    jbb
    Minneapolis area
    Posts: 199
    #905069

    Costco’s prime rib eyes. Priced like choice at other places. Wife and daughter are spoiled prime is all they’ll eat

    Ralph Wiggum
    Maple Grove, MN
    Posts: 11764
    #905078

    James, I think it’s got a lot to do with what you’re used to. Had you been raised on grass-fed beef, I think you’d probably find fault in corn-fed beef.

    Kind of like you tap water at other people’s houses tastes funny when you’re used to your own.

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