Favorite cut of meat?

Cooking my aged porterhouse ala Alton Brown tonight.

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Iowa home raised corn fed beef…

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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.

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Someone else already hit a few points on the difference. Grass fed beef are leaner and have a better good fat to bad fat ratio. Bad fat being omega 6 fats vs. omega 3 good fats. Omega 6 fats are the ones that like to stick to arteries / cause inflammation vs. omega 3s that help keep the tubes clean. Not really that simple but the basics of it.

Grass fed are leaner because there aren’t as many calories in grass and they range / exercise to get their food. Think of it this way…a kid can either sit in front of the t.v. and eat a bag of cheetos or he can go to the apple orchard and eat as many apples as he wants…he just has to hike up the bluff side to get them. Corn fed / grain fed beef come from feedlots for the most part and have more intercellular fat…aka marbling…once again…feed them a ton and don’t let them exercise…the body will store the extra fat. While it taste better, there is a bunch more bad fat in a cut of meat.

It takes more land to feed the same # of cattle which causes a price jump. They can also bump the price because they know a certain group of people will pay more for this type of meat. You also hit on pesticides and the other good stuff that comes along with feedlot beef. There are a lot of other points but I don’t have time and have been long winded enough already.

That being said…I am a huge fan of ribeyes…lol Just don’t eat them every day…lol

Ted

Good post Ted. You all should watch “Food Inc.” Very good documentary on the food industry (also shows the difference between grass and corn inside the cow’s stomach).

For me: bone-in tenderloin and a thick cut ribeye are tops.

Best steak ive ever had I was on a business trip with the wife. A drug company took us out on the town in downtown Dallas to the YO steakhouse. I had a 3″ thick buffalo fillet mignon. It was so good I went back the second night and had the same thing on the bill of a different drug company. I think the bill both nights was right at $100/person.

I’ll second the tenderloin medallions. I can’t believe only one person said that. Otherwise the porterhouse or t-bone in the case with the biggest section of tenderloin attached. I love some ribeye too, nice and fatty.

RIBEYE. No doubt. Rare/med rare. Pull it off the grill at 120 degrees internal temp. No exceptions!!!! In fact, “it’s what’s for dinner”… Tonight… Literally…

Prime rib (same cut as ribeye, just not grilled) gets my vote as well.. Pulled at 118 degrees. Equally awesome, depending on my mood.

Top with some rich BLUE CHEESE chunks and you’ve got the tastiest bite ever to grace a fork.

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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!

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I would have bet $$$ you would have said “Curts Sausage”

wow not one person jumped on the chuck eye post..

am I the only one who knows about this cut of meat?

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wow not one person jumped on the chuck eye post..

am I the only one who knows about this cut of meat?

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Dustin turned me on to that cut and Cheryl and I eat them all the time. But it isn’t a favorite. Mostly do to the inconsistency of the texture. If you get a good one, they’re phenomenal and as a cut the chuck eye should get an honorable mention as a bargain cut with great flavor. However we seem to run into the occasional steak that is chewy / rubbery and there’s nothing you can do with it on a grill to save it.

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I would have bet $$$ you would have said “Curts Sausage”

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Gut…Curt’s Sausage is in a class of it’s own. MUCH better than steak!

His sausage is to die for!

Slightly off topic again…but once you take the first bite, there’s no holding back. I’ll take it any time I can!

1 1/2 lbs of aged black angus ribeye that was aged at 32 1/2 degrees for a month, 3″ over hot hickory coals and its got to be Rare. I had it once and its to die for, by far better then anything I’ve ever had includeing a 2″ thick aged porterhouse over hickory coals.

An aged tenderloin, grilled to med. rare. Now that’s heaven!
What is bone-in tenderloin? I worked in a beef plant for 15 years, pulling tenderloins from hind quarters of beef & never have I heard about these. Does someone saw the backbone off with the tenderloin attached? Just asking, thanks.

1. Prime rib – cooked in the oven with the start/rest method to 95 degrees and finished on the grill

2. Ribeye – 1-1/2″ thick cut

3. Pork Loin wrapped in bacon and slow cooked over an open fire in my pit.

Beside the cut of meat, a lot is how it is prepared. Beef should be at room temp most of the day before grilling. As for grilling, I have a fire pit in the back yard. I get a a bed of oak and hickory coals going that is a couple inches thick. Then put the tripod over the fire, and add a blend of Black Cherry and Apple wood chunks that are about 3″ and soaked over night in water. For the ribeye and prime rib, I maintain the grill height where I can only keep my hand to above it to the count of 7. For the pork loin /bacon, I have it where I can hold my hand to the count of 11. Much slower cooking, but very tasty

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wow not one person jumped on the chuck eye post..

am I the only one who knows about this cut of meat?

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Dustin turned me on to that cut and Cheryl and I eat them all the time. But it isn’t a favorite. Mostly do to the inconsistency of the texture. If you get a good one, they’re phenomenal and as a cut the chuck eye should get an honorable mention as a bargain cut with great flavor. However we seem to run into the occasional steak that is chewy / rubbery and there’s nothing you can do with it on a grill to save it.

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We do Chuck Eyes from time to time, they seem to be critical on grilling, just a hair to done and they seem to get tough, and like said, they can be a bit more inconsistent than some other cuts of meat.

Medium rare is about how we like them.

When all is well, they are pretty tasty though.

Al

1) Skirt steak
2) Flat Iron steak
3) Flank steak

Rare/medium rare

You know I grilled up some skirt steak once and had a recipe for a nice sauce. It was delicious, but too rare for the girlfriend, but I heard that is the way to cook it. A little more done than seared, but still red in the middle.

Maybe I’ll cook it up again with some hot dogs on the side for her.