Posted 9/9/2017 21:47 (#6238763 - in reply to #6238682) Subject: RE: best beef cuts
North Central Texas
Well tenderized, egg, flour, salt, pepper, and pan fried chicken fried steak. I always said the ones the deep fried it were the most vile people in the world but to turn it into hamburger has to top the most vile list.
Posted 9/9/2017 08:46 (#6237563 - in reply to #6237435) Subject: RE: best beef cuts
Mid MO
Rib eye, pan fried medium to medium rare. Salt, pepper, & that's it.
Or
My Momma's roundsteak. Floured, fried, and smothered..... that's my standing birthday request.
Posted 9/9/2017 09:58 (#6237654 - in reply to #6237563) Subject: RE: best beef cuts
Mother would tenderize doing steak, cover it with a mixture of flour and corn meal, and pan fry. That was my favorite. In the fall and winter she would make fresh apple pie. The memories are making me hungry!!
Posted 9/9/2017 09:53 (#6237647 - in reply to #6237435) Subject: RE: best beef cuts
Central Texas
Ribeyes or sirloins are great but have recently discovered flatiron steaks. Extremely tender and flavorful. Local outfit has started serving them as Wednesday's lunch special and they are great. $6.50 for steak, potato and salad. Think the steaks are 6oz. Not many stores or restaurants have them so may have to do some searching to find them. If find them, would highly recommend trying some.
Posted 9/9/2017 10:17 (#6237685 - in reply to #6237435) Subject: RE: best beef cuts
Whiskey, Tango, Foxtrot
Rib eye. T-Bone. I also like "Ball Tip" that my wife buys, like tri tip but is actually cheaper. I think it tastes better as well, tends to be a little juicier, more flavor. She puts a rub on it that is pretty good, otherwise nothing but salt or seasoned salt on any of it.
A-1 or gravy is nothing but a disgrace to a good steak... ;)
Posted 9/9/2017 11:03 (#6237731 - in reply to #6237435) Subject: RE: best beef cuts
1. Prime rib
2. Ribeye
3. Cheeseburger
To be honest I usually go for a burger, a bad burger is like bad pizza, it's still pretty good. Everything else seems like it's gotta be done right or it sucks I think
Posted 9/9/2017 12:03 (#6237801 - in reply to #6237435) Subject: RE: best beef cuts
WCIL
Ribeye then t-bone in the grill
Daughter and her husband live in Tucson and they have what is called ugly steaks out there. They aren't very pretty but they are marbled different than anything I've seen. Tried to find out where on the animal they come from but haven't ever got an answer. They are good and expensive though.
Posted 9/9/2017 12:22 (#6237837 - in reply to #6237809) Subject: RE: best beef cuts
n.c.iowa
Properly prepared Prime rib is always a favorite with the wife and I.
I actually prefer the more flavorful cuts of beef, sirloin, roundsteak, and of course brisket, if these cuts are prepared right, minimal seasoning is required.
Posted 9/9/2017 19:28 (#6238458 - in reply to #6237435) Subject: RE: best beef cuts
North Arkansas
I don't really have a favorite, I like it all. I cook all my steaks in an iron skillet. I sear them 1'st and cook them in t the oven. 1 1/2" thick and cooked medium rare -medium. And I would never, ever ruin a steak with that crap they call steak sauce. A good hamburger that's run through the garden is hard to beat too.
Posted 9/9/2017 20:47 (#6238626 - in reply to #6237435) Subject: RE: best beef cuts
ne ne mo
If I am at a restaurant I don't know, I usually order some sort of burger. Like somebody else said, it is hard to screw up a hamburger. At home, I like fillets, but last week I smoked some short ribs that were pretty darn good. And any beef is better than a veggie any day of the week.
Posted 9/9/2017 21:10 (#6238686 - in reply to #6237435) Subject: RE: best beef cuts
central Ia
ribeye, then a chuck roast with potatoes and carrots in the slow cooker with either onions or some instant onion soup mix on top, can't make it through the door without drooling
Posted 9/10/2017 09:32 (#6239283 - in reply to #6237435) Subject: RE: best beef cuts
Driftless SW Wisconsin
A woodworking friend introduced me to his wife's burgers cooked on a thin slab of maple on a Weber grill. Meat is never turned. Wood is soaked in water for 15 minutes or so before putting burger on and on the grill. These were fabulous. Biggest problem was deciding in whether to put on a bun or not...too good to call a burger. Most of the flecks in the meat are oatmeal flakes, not fat. Lots of garden veggies and piece of cheese buried in the middle. Maple was charred on the ends just as meat was done. Very different.
best beef cuts
