31 Jan 22
What cut of steak is the best?
What Are the Best Cuts of Steak?
T-Bone. Serious carnivores usually have a special fondness for t-bone steaks. ...
Porterhouse. If you've ever seen a porterhouse steak next to a T-bone, you may have thought they were the same. ...
Ribeye. For the ultimate juicy, beefy flavor, a ribeye is a great choice. ...
Filet Mignon. ...
New York Strip.
-VR
31 Jan 22
@orangutan saidI grew up on game meat. Venison is good, elk is better IMO.
Venison.
Don't have it often, but it is good meat - lean and tasty. Excellent alternative to beef.
31 Jan 22
@trev33 saidPeople also ask:
A lot of posters from the UK and Ireland, common to have lamb as a favorite meat here.
Why you shouldn't eat lamb?
Like cows, pigs, and chickens, lambs are raised in filthy factory farms, subjected to cruel mutilations, and horrifically slaughtered. ... But this cruel and painful mutilation is performed without anesthetics and often leads to infection, chronic pain, and rectal prolapse.
Some bad news there for lamb lovers.
-VR
@very-rusty saidNY Strip is the big muscle on a T bone, tenderloin is the small muscle. In the UK a Striploin is called a sirloin. The big end cuts are called porterhouse. In the US porterhouse are the cuts off the big end of a shortloin, the others are T bones. What Americans call a sirloin is called a rump in the UK.
What cut of steak is the best?
What Are the Best Cuts of Steak?
T-Bone. Serious carnivores usually have a special fondness for t-bone steaks. ...
Porterhouse. If you've ever seen a porterhouse steak next to a T-bone, you may have thought they were the same. ...
Ribeye. For the ultimate juicy, beefy flavor, a ribeye is a great choice. ...
Filet Mignon. ...
New York Strip.
-VR
We call the point end of a bottom round a rump, or the rump end of a whole round. We say bottom round or outside round, they call it silverside.
They also break beef differently. Americans break the Chuck from the rib at the 5th rib, the rib from the loin between the 12th and 13th rib
The US shortloin has 1 rib, UK has 3.
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01 Feb 22
@very-rusty saidSo, does that mean you like what Wikipedia likes?
What cut of steak is the best?
What Are the Best Cuts of Steak?
T-Bone. Serious carnivores usually have a special fondness for t-bone steaks. ...
Porterhouse. If you've ever seen a porterhouse steak next to a T-bone, you may have thought they were the same. ...
Ribeye. For the ultimate juicy, beefy flavor, a ribeye is a great choice. ...
Filet Mignon. ...
New York Strip.
-VR
Center youself, my dear sir, and find your own tastes and desires.
@gambrel saidand the tenderloin is the champion of the cow's body in price.
NY Strip is the big muscle on a T bone, tenderloin is the small muscle. In the UK a Striploin is called a sirloin. The big end cuts are called porterhouse. In the US porterhouse are the cuts off the big end of a shortloin, the others are T bones. What Americans call a sirloin is called a rump in the UK.
We call the point end of a bottom round a rump, or the rump end of a wh ...[text shortened]... 5th rib, the rib from the loin between the 12th and 13th rib
The US shortloin has 1 rib, UK has 3.
gumboot steak.
01 Feb 22
@executioner-brand saidThe tenderloin is tender, but doesn't have the flavor of a ribeye, tbone etc. That's why I wrap them in bacon.
and the tenderloin is the champion of the cow's body in price.
gumboot steak.
Tenderloins, hanging tenders, inside and outside skirts, flank steak and flap meat (bavette) (as you know EB } all comes from inside the body cavity. Tenderloin sits next to the kidney. I've picked up on it taste wise on that area in steaks.
That being said, glad to see you again EB
@gambrel saidI know all the cuts. I was a beef boner in 4 or 5 different plants.
The tenderloin is tender, but doesn't have the flavor of a ribeye, tbone etc. That's why I wrap them in bacon.
Tenderloins, hanging tenders, inside and outside skirts, flank steak and flap meat (bavette) (as you know EB } all comes from inside the body cavity. Tenderloin sits next to the kidney. I've picked up on it taste wise on that area in steaks.
That being said, glad to see you again EB
T-bone is easy work for boning out a quarter.