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Related: Culture Forums, Support Forumsfood rave of the day (3/26): beef
I like most cuts of beef, but I have to say I think a filet mignon is the toughest to cook properly and retain any flavor (there's just not enough marbling in it).
What cut is your favorite?
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filet mignon | |
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sirloin | |
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chuck | |
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rib eye | |
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flank steak/skirt steak | |
1 (100%) |
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t-bone/porterhouse | |
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brisket | |
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other | |
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I don't eat meat/red meat | |
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MissMillie, why are you posting about beef when you're making chicken for dinner? | |
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0 DU members did not wish to select any of the options provided. | |
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KamaAina
(78,249 posts)KamaAina
(78,249 posts)A place around the corner from Mom and Republican Stepdad's place in NYC has a special on it every Monday. Mmmmm... I do believe I will be having some in a few weeks. Plus, the evening usually ends with R.S. and I downing a glass of Jameson. Mom's too chicken.
Good rare prime rib is a delicacy to behold! I like mine with a little horseradish to dab it with along with au jus to dip it in. Phenomenal if it is tender and a quality cut!
KamaAina
(78,249 posts)Sorry.
Aerows
(39,961 posts)You may not like yours the way I like mine, but both of us can relish it the way we like it
GoCubsGo
(32,103 posts)Beef is one of those things I can take or leave on most days. Every once in a while, I'll get a hankerin' for it, but on those days, I'm just as happy with a hamburger (made from beef and not pink slime) as I am with a steak of any sort, or roast beef. Beef stew okay, too.
Kali
(55,032 posts)NOTHING beats that. But most all BEEF is the YUM!
If I wasn't such a cheapskate I would have a BEEFYUM personal license plate (I checked it was available here, unlike "azbeef" "eatbeef" or just "beef" or the other silly things I tried).
bigwillq
(72,790 posts)I love beef. I know it's not always good for me or the environment, but it tastes so good!
politicat
(9,808 posts)You can't pay me to eat grain-fed beef, but we buy a side every year. (In terms of carbon footprint, pasture-raised is almost to the level of conventional pigs and has a lower impact than conventional processed soy.)
True favorite is a tri-tip or a chuck that has been in the sous vide for at least 36 hours at 128 to 130, then hit with a quick sear and served with mixed, sautéed mushrooms and onions. Once those collagens break down... They're delicious.
Aerows
(39,961 posts)when you cook that? I'll bring a nice bottle of red and a side dish
pipi_k
(21,020 posts)Don't even miss it.
Aerows
(39,961 posts)Thick, knock the breath out of it and speak the word fire over it.
flying rabbit
(4,648 posts)Even better than prime rib.
El Supremo
(20,365 posts)I like those even if you're supposed to call them Bison and Wapiti.