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/ck/ - Food & Cooking

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File: 75 KB, 640x960, Roasted-Pork-Loin-4.jpg [View same] [iqdb] [saucenao] [google]
18843231 No.18843231 [Reply] [Original]

>claim your favorite meat cut
I'll start with pork loin

>> No.18843234

>>18843231
shrimp

>> No.18843249
File: 52 KB, 1000x689, stock-shrimp-cuts-diagram-in-flat-style-vector-21550581.jpg [View same] [iqdb] [saucenao] [google]
18843249

>>18843234
But...shrimp isn't a cut...

>> No.18843327

>>18843249
Mine is ;-)

>> No.18843341

My favorite meat cut is your mom's fat vagina hole.

>> No.18843349

for me its the entire pork chop
pan fried with butter and garlic and covered with honey chili glaze

>> No.18843367
File: 114 KB, 1024x757, index.jpg [View same] [iqdb] [saucenao] [google]
18843367

Oyster steak, on the grill

>> No.18843386

Hanger steak if I can find it

>> No.18843388

lion loin

>> No.18843391

>>18843367
holy shit look at all that fat. must be disgusting

>> No.18843394

>>18843367
https://jesspryles.com/rare-steaks-the-spideroyster/
what an abomination that is

>> No.18843398
File: 142 KB, 950x950, Brisket2.jpg [View same] [iqdb] [saucenao] [google]
18843398

For me, it's the humbled rolled brisketussy

>> No.18843419
File: 53 KB, 564x564, 1649465554127.jpg [View same] [iqdb] [saucenao] [google]
18843419

>>18843231
pork belly

>> No.18843421

pork shoulder. the most versatile part of our sweet sweet little piggies

>> No.18843445
File: 526 KB, 719x405, arañita_a_la_parrilla.png [View same] [iqdb] [saucenao] [google]
18843445

>>18843391
fat = flavor
There's a reason people hundreds for stuff like A5 wagyu.
But taste-wise it's pretty similar to skirt steak, just more tender.

>> No.18843469

>>18843421
Definitely the most economic.
>>18843231
Veal filet.

>> No.18843485
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18843485

>>18843231

>> No.18843489
File: 665 KB, 583x622, garloid.png [View same] [iqdb] [saucenao] [google]
18843489

CLAIMED

>> No.18843499

>>18843231
t. dominic palladino

>> No.18843501
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18843501

>> No.18843577

>>18843445
yeah no that's not how it works at all. fat = juicy and tender meat. movement = tough, lean meat with lots of flavour. If you want flavour you get cuts from old animals that moved a lot: tails, paws, neck, jaws - and you simmer them for ages. There's absolutely no reason to pay 100s for Wagyu, on the contrary: there are dozens of quality marbled races out there (Simmental, Holstein, Rubia Gallega, Montbéliard, Jersey,...) at 1/10th the price with better flavour. Cows don't need massages to improve flavour. They need to move. Don't get fooled again.

>> No.18843599

>>18843577
>If you want flavour you get cuts from old animals that moved a lot
This. I hope the demand for it will raise so you can buy it much easier. Great for braising and you will need way less fond to get some flavour in the sauce.

>> No.18843648
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18843648

>>18843231
Pork steak

>> No.18843652

Corned beef brisket

>> No.18843653

tube steak

>> No.18844507

>>18843577
Yeah you're not wrong about older animals having bolder flavors but
>fat = juicy and tender meat.
That's kinda what you're looking for in a steak tho, I wasn't talking about tougher cuts that call for a long cooking time.
Intramuscular fat does deliver a bit of flavor instead of just texture IMO. Still no way in hell I'm paying for wagyu lol

>> No.18845667
File: 176 KB, 750x1105, 1f37cf8980e3555116e8436a7ab3caef.jpg [View same] [iqdb] [saucenao] [google]
18845667

>>18843231
cowboy ribeye

>> No.18845685
File: 170 KB, 1046x850, Veal farm.jpg [View same] [iqdb] [saucenao] [google]
18845685

>>18843231
I like these lil bastards can make so many good things with veal

>> No.18845779

>>18845685
We live in hell

>> No.18845829

>>18845779
If that's all they've ever known is it really that bad? Can you miss something you don't even know exists?

>> No.18845862

>>18843231
>claim you are favorite
what

>> No.18845882
File: 19 KB, 480x360, Alligator bbq.jpg [View same] [iqdb] [saucenao] [google]
18845882

Oh wait this more acceptable than veal
my bad

>> No.18845912

>>18845882
You can buy overpriced whole gator on Amazon.

>> No.18845916

>>18845862
You stupid.

>> No.18845921

>>18843231
Lamb loin chop

>> No.18845932

cock meat

>> No.18845936
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18845936

>>18845932
fag

>> No.18845941
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>> No.18845943
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>>18845936

>> No.18845945
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18845945

>> No.18847027

>>18845882
idk if I could get used to gator. the taste was okay but the texture was weird, not terrible but not very meat-like.

>> No.18847980

>>18845667
Is ribeye the best steak for pan frying, serloin, or another?

>> No.18848006

>>18843231
The humble but ever sufficient pork chop. Ideally something fatty and flavorful, not the ultra lean grocery store stuff.

>> No.18848267
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18848267