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/ck/ - Food & Cooking

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File: 26 KB, 400x400, lidl-deluxe-scotch-beef-sirloin-steak-0-__medium.jpg [View same] [iqdb] [saucenao] [google]
13360477 No.13360477 [Reply] [Original]

What is the most underrated cut of meat (from any animal)?

>> No.13360479

>>13360477
Sirloin is the most overrated btw

>> No.13360480

Chuck steak

>> No.13360481

>>13360477
On a cow it's unquestionably the heart. Beef heart is fucking amazing.

>> No.13360524

Benis

>> No.13360526

>>13360477
My ass (well done)

>> No.13360535

>>13360526
Post pics.

>> No.13360544

>>13360477
Chuck, if you know what to look for it can be very tender and flavorful.

>> No.13360890

>>13360477
Duck breast

>> No.13360915

>>13360477

The neck is the best part of any animal, yet nobody ever buys them. Nothing better as a roast as the whole neck of a lamb or cow

They cost nothing because of the low demand so I guess thats something.

>> No.13360931

What are the differences between cuts of steak? I eat medium btw

>> No.13360936

>>13360931
Nothing, it's all a jewish trick

>> No.13361844

Chicken: the heart and gizzard
Pork: belly (not bacon, just a slab of pork belly cooked in different ways)

>> No.13361870

Chicken thigh. Though I'd rather talk about it being good than about its popularity.

>> No.13361907

>>13360477
Definitely not that fucking shit.

>> No.13361919

>>13360544
Got any tips and tricks for it Anon? Usually it's just stew meat for me.

>> No.13362076

Tenderloin is for pussies with a weak mandabil, ribeye has great flavor and tenderness

>> No.13362105

>>13360526
i can attest that eating anon's ass is the greatest meal ive ever had

>> No.13362266
File: 342 KB, 447x1152, OP threw out the marrow bone AAAAAAAH.jpg [View same] [iqdb] [saucenao] [google]
13362266

The shank!

>> No.13362960

>>13360931
Technically, how much the muscle is used and the fat content.
>>13362076
Neither of those are exactly underrated, but neither is top sirloin that op posted.
Beef: tripe and tongue.
Pork: ears, trotters and skin
Chicken: don't really care for the offal and everything else is fairly rated.
Seafood: never had it but I hear the tuna collar seems to be a fish mongers secret cut they keep for themselves because no one else asks for it.

>> No.13363503

>>13360915
Neck is incredible, 100% this for mammals. Honorable mention to skin for pork- it's incredible but it's removed from most cuts here in Murrika.

For chicken it's the oyster

For fish it's cheeks. Collar is great as well but the cheeks are genuinely the best part of a lot of fish.

>> No.13363659

>>13363503
I'm the poster above you, refresh me on the chicken oyster? I know I can Google but I want to hear about it from an aficionado.

>> No.13363700

>>13360477
I'd say lean beef in general is underrated.

>> No.13364283

>>13360477
costillas de puerco whatever theyre called in english

>> No.13365090
File: 69 KB, 1024x1024, chicken_tails-1024x1024.jpg [View same] [iqdb] [saucenao] [google]
13365090

>>13363503
>Oyster
Wrong, it's that spade shaped bit by the asshole

>> No.13365193

>>13365090
PARSON'S NOSE

>> No.13365321

>>13365193
In my family it was called the "Pope's nose" papist mackeral-snapper.

>> No.13365649

>>13362266
Why would you fry this when you could braise or stew it?

>> No.13365998

Anyone ever prepped a pigs head before? What do the glands look like? Are some deeper in the flesh or are they all surface level?

>> No.13366054

>>13362960
tongue is good just cant get over the texture

>> No.13366067

>>13360477
Pork neck

>> No.13366098
File: 1.87 MB, 1500x997, DSC04354_1523x1012.jpg.png [View same] [iqdb] [saucenao] [google]
13366098

cow tongue