Unironically what is the best cut of steak?

[Anonymous No.13406722]

[Anonymous No.13406728]

>>13406722
the full porterhouse when you haven't eaten in a day. filet mignon is a meme and there are better tasting portions but it is better to have it than not
it's not worth the money though. regular flatiron steak tastes good if you cook it correctly

[Anonymous No.13406729]

>>13406722
hoof

[Anonymous No.13406731]

for me, it's hanger steak

[Anonymous No.13406749]

>>13406722
that's up to you.

For me it's a nice fatty rib eye.

[Anonymous No.13406765]

That's it I'm filtering the word unironically, no good thread includes that word

[Anonymous No.13406787]

>>13406765
good riddance faggot

[Anonymous No.13406790]

>>13406722
Ribeye

[Anonymous No.13406794]

>>13406722
Ribeye, both as a steak or roasted as a whole primal. Best texture, flavor and ratio of fat to lean.

[Anonymous No.13406795]

Ironically, it is new york strip

[Anonymous No.13406797]

idk but I got NY strip and it was way less based than ribeye

[Anonymous No.13406874]

Sirloin.
Cheap enough, has the flavor and if prepared properly it's tender with good texture.

[Anonymous No.13406914]

the best steak is by far a good picanha/rump cap steak. I pity the 6.8 billion people in this world not born in Brazil who have never tasted a great picanha simply because butchers elsewhere don't even know this cut exists.

[Anonymous No.13406921]

Tenderloin.

I mean, it has the word TENDER right in the name.

Anyone who disagrees is a poor fag.

[Anonymous No.13406933]

>>13406921
accurate

[Anonymous No.13406937]

>>13406874
Yup, you frequently can get 'petite sirloin" on sale where Im at. Its good.

[Anonymous No.13406939]

>>13406722
Ribeye. It’s the most flavourful, the richest and can be extremely tender.

>>13406728
Porterhouse isn’t great, the only thing it has going for it is size. It’s a bland steak though. Both filet and short loin/sirloin are flavourless steaks.

[Anonymous No.13406946]

>>13406874
Sirloin is a terrible steak, you must be a tasteless. Ribeye is by far the better steak.

[Anonymous No.13406988]

>>13406921
>▶
Literal retard

[Anonymous No.13407010]

>>13406933
Veterans get way too many benefits.

[Anonymous No.13407069]

>>13407010
huh?

[Anonymous No.13407125]

>>13407069
Que

[Anonymous No.13407128]

>>13407069
Pretty sure VIC is a veteran's discount, and that's a really good discount on filet.

[Anonymous No.13407161]

>>13407128
it's just the standard Harris teeter store card.

It ALSO stands for Veteran Identification Card. But that's not what the discount is for.

[Anonymous No.13407164]

ribeye

[Anonymous No.13407167]

>>13406933
If you're such a shitty cook that you think tenderloin is the only cut that can be tender, then no amount of money will save you mongoloid.

[Anonymous No.13407171]

>>13407167
No one said it's the ONLY tender cut of beef.
That's something you said, i'm not really sure why.

[Anonymous No.13407175]

Filet mignon.

[Anonymous No.13407190]

>>13407175
The boom-diggity of all steak. Simply the best.

[Anonymous No.13407210]

Sort of depends on the animal for me.
Beef? Tenderloin as Chateubriand with Bearnaise
Deer? Backstrap as Cutlets with Anjou Pears
Pronghorn? Hard to say, but likely bone in shoulder blade roast.
Moose? Osso Bucco with polenta. No contest.

Though once you know how to cook em, there's no cut that can't be top notch really.

I've been slow cooking shanks lately and they're otherworldly.

[Anonymous No.13407214]

>>13406933
Why is the total price on the right and how much you save in the middle? Why do I have to read this shit like a fucking manga?

[Anonymous No.13407282]

>>13407190
Cmon man, that's the pussies steak. Get a good prime ribeye and grow the fuck up. Filet is such .. I dunno pussy meat.

[Anonymous No.13407327]

>>13407282
lmao, imagine pretending someone is a pussy for liking a certain cut of beef over another.

Grow up child, eat whatever the fuck you want, anyone concerned about what others think of them for the food they eat are the actual pussies.

>better order a manly cut of beef, I don't want my waiter to think i'm a pussy.

lmao fucking pussy.

[Anonymous No.13407340]

>>13407010
Well, israel doesn't mind the US happily foots the bill.

[Anonymous No.13407341]

>>13407327
Sorry to offend, but filet is a baby's beef. I'm entirely in the wrong. Enjoy your baby beef. Sorry hon.

[Anonymous No.13407344]

>>13407282
It's the best cut. I do enjoy ribeye very much but a filet is a nice treat.

[Anonymous No.13407349]

>>13407341
I'm enjoying your lack of balls, thanks for the confirmation.

[Anonymous No.13407361]

>>13407344
It's the child's cut when you turn 17 everyone loves filet mignon because is sounds fancy. It's a meaty drool of meat for fags that can't chew a goddamn rib steak with all the juices and meat.

[Anonymous No.13407363]

>>13407344
>filet mignon
Descrive taste. I've only seen it memed recently in a rap video. Like how is it, descrive in depth.

[Anonymous No.13407367]

>>13407361
Sorry for the fag comment I come from Gen X and I'm not well adjusted.

[Anonymous No.13407374]

>>13406765
Very true. It's a sign of mental illness and needing to go outside
>>13406787
Fuck off you shitty 13 year old meme loving fuck

[Anonymous No.13407378]

>>13407363
I don't have your speech impediment so I don't know what descrive means?

[Anonymous No.13407382]

>>13407378
really nigger? don't even bother then, fuck off

[Anonymous No.13407391]

>>13407382
yeah, you live in a trailer.

[Anonymous No.13407395]

>>13407391
english isn't my first language, genious

[Anonymous No.13407415]

>>13407378
Agreed. When people talk like that it means they're poorly educated foreigners.

[Anonymous No.13407416]

>>13407395

You're so generous. Maybe you're just a stupid cunt that can't figure life out on his own. You need a mentor. Or as you would say a meantoruage..

[Anonymous No.13407433]

>>13407416
Lol, simply epic my dude, I'm gonna be laughing my ass off when you stupid faggot pieces of shit are going to be forced to learn spanish by the beaners you imported to mow your lawn as they outbreed you in like 10 years. Have fun faggot!

[Anonymous No.13407446]

>>13407433
god, you're really a mess.

[Anonymous No.13407450]

>>13407446
pronto

[Anonymous No.13407452]

Wow, whole lot of salty poors who can't afford a filet every now and then.

Yes, there are many other good steaks. But filet is king.

[Anonymous No.13407682]

>>13407452
Cost of meat is not an indicator of quality.

For Example beef will never measure up to Moose/Caribou/Reindeer. Even the most ludicrous raising methods can't compete with actual animal.

[Anonymous No.13407694]

>>13407682
game meat CAN be awesome, but it's much more difficult to work with, you really need to know what you're doing, and how to properly counteract off flavors and make sure you're not just covering up the meat.

[Anonymous No.13407715]

>>13407363
>descrive taste
Hmm, were you home schooled by evangelicals?

[Anonymous No.13407716]

>>13407446
500 mesh

[Anonymous No.13407745]

>>13407694
This is a common misconception people who don't handle meat often have.

The "gamey" flavor people talk about is usually from mishandled game. Be it mixed with other animals in a processors, or left in warm temperatures, or left skin on or offal in, there are myriad ways to funk up meat.

It comes down to if you really truly want good meat, the only person you can trust to do it is yourself.

That goes for beef too. Sure you can pay a bunch for half a cow from a place you trust, but unless you're there for the kill/processing you're guessing at best.

If handled right before cooking wild game is very easy to cook.

It's flavors are mild, and its lean, so just treat it accordingly and it will be amazing.

Sous Vide has made cooking wild game almost idiot proof. Almost...

[Anonymous No.13407754]

>>13407745
lmao you're a moron thanks for confirming it.

[Anonymous No.13407762]

>>13407363
The Filet Mignon is the best part of the best part of the cow.

[Anonymous No.13407766]

>>13407754
I get it hunting is intimidating, you have to use a scary bow or gun, and then you may have to see blood.

Trust me and give it a try anyway.

[Anonymous No.13407771]

>>13406722
the best cut of mear is any cut of meat
if you have to go to the store and buy some specific cut to make a delicious meal you are a pleb and you should get out of my board

[Anonymous No.13407773]

>>13406914
Brazilians not only have to live in Brazil, they eat cow ass too. Truly a bad hand to get dealt.

[Anonymous No.13407776]

>>13407766
lmao, I hunt EVERY year, and have done since i was 8. That's over 20 years of hunting i've PERSONALLY done, my grandfather taught me how to properly dress a deer when I was 12.

You're just a fucking idiot pretending game meat isn't gamey.

[Anonymous No.13407796]

>>13407776
Gamey isn't a flavor, its not even a real descriptor.
You're shit at processing and you don't know how to cook.

In whitetail deer what you're tasting is the tallow. If you were halfway proficient at trimming, you wouldn't have this taste.

Beyond that "Gamey" is used by fucking idiots (yourself included) to describe a widely varying array of unappealing flavors that result from poor meat handling.

Didn't cool it fast enough, opened the stomach or bladder into the cavity, didn't trim silverskin well, left it in a pickup bed for hours, didn't wrap it well before freezing, cooked the hell out of a cut that should have been rare etc etc

If you think all wild game is "gamey" then you are a shit hunter and a shit cook.

[Anonymous No.13407806]

>>13407776
>properly dress a deer when I was 12
so in all these years you haven't managed to process a deer that wasn't gamey? you didn't think maybe to try something different?

[Anonymous No.13407915]

>>13406722
I like the usuals. But I really like the tri-tip for its killer meaty steak flavor. Also the flat iron and hanger steak. Last on the list is skirt for making tacos and fajitas. Coulette also is pretty unknown and has a steak flavor much like the tri-tip but more of a traditional steak cut and not a small roast.

[Anonymous No.13407920]

>>13406914
Yes they do. It's called the Coulette and you can get it from almost any butcher. I get them all of the time.

Do agree, it is awesome.

[Anonymous No.13408015]

I got a chuck-eye steak a few nights ago. It was really good in this red wine reduction I made. But wtf is a chuck-eye steak?
>inb4 sneed-eye steak

[Anonymous No.13408045]

>>13408015
I haven't heard that often and its been described differently each time, but I'm thinking it's eye of round.

A little tougher, but really good flavor and juicy?

[Anonymous No.13408937]

Venison backstrap.

[Anonymous No.13408958]

>>13406722
t-bone
one side has good flavor other has good tenderness

[Anonymous No.13409000]

From what I've cooked:

I really liked skirt steak. Despite claims of needing to marinade I never found it tough or chewy, but my standards for what is chewy might be different from others. I really enjoyed the heavy beef flavor of it.
Flank is similar, though I prefer skirt by a bit.
Flat Iron was very tasty too.
NY Strip steak has been absolutely awful every time I've cooked it. That may be on me, but it always ends up stringy and chewy and tough even though I go for rare/medium rare.

>>13407745
I haven't done sous vide but I swear by reverse searing. It's definitely almost idiot proof. I'm still not perfect on the searing part because usually the sear ends up too much or too little but it gives such a perfect evenness to the internal temp.

[Anonymous No.13409003]

>>13408015

It's about as tough as my gucci loafers.

Google says
>What is a chuck eye steak? It is often referred to as the poor man’s rib eye and that is for good reason. Rib eyes are cut from the 6th to the 12th rib of the cow. The chuck eye is cut off the 5th rib. Don’t confuse them with chuck steaks. These are chuck EYE steaks. There are only two chuck eye steaks per cow so they aren’t always available. But when they are, they are quite the treat at a much discounted rate from the lauded rib eye:
https://grillinfools.com/blog/2013/06/18/what-is-a-chuck-eye-steak/

[Anonymous No.13410147]

>>13407175
overrated

[Anonymous No.13410151]

>>13410147
Not really, most people just can't afford actual good quality filet.

USDA prime filet is expensive, and most stores in your area probably don't even carry it regularly (if at all)

[Anonymous No.13411446]

>>13406914
I work at a butcher in northern Illinois and we always have some Picahna cut up for our case