Favorite cut of beef?

[PB]

I'v been a pretty conventional rib-eye guy, turning up my nose at tasteless f. mignon, but lately (due to an artificially created shortage) I've been appreciating hangers - lacking in lipids, but oh so tasty. Grass fed, of course.

[Rideski]

PM Rontlele about London Broil

[N1CK.]

I grilled a delicious skirt steak a couple of weeks ago. High heat, maybe 2 minutes per side.

[hatchgreenchile]

Top round, slow cooked at 250 degree to medium rare.
Carve onto a Kimmelwick roll, a little au jus and some fresh horseradish. The perfect sandwich!

[PB]

Well heck, I could make a good sammich out of an old shoe with the right condiments.

[Diamond Joe]

Praxis RX

[k2skier112]

Rib eye, prime top sirloin and flatiron

[rideit]

I love marinated Flank steak.
Have to go buy one tomorrow!

[DBdude]

hangers,skirts, and new yorks

[WTF is dat]

Tenderloin

[oftpiste]

Tenderloin is gross. Tastes and feels like fucking liver. Sirloin is gross. New Yorks are gross with that piece of gristle all around it that makes it impossible to get any of the fat with a bite of lean.

Hanging Tender (have the butcher remove the gristle strip). Flap Meat. Skirt. Chuck. Ribeye (duh). Short Ribs. Shank. Brisket. Flank. Whatever it is the Mexican Carnecerias us for the seasons stuff.

[mmmm...pow!]

Roast beef


BTW, if you google "pussy", no real images pop up. However, if you google "pussy lips", there's some interesting stuff in there.

[digitaldeath]

Tenderloin is gross. Tastes and feels like fucking liver. Sirloin is gross. New Yorks are gross with that piece of gristle all around it that makes it impossible to get any of the fat with a bite of lean.

Hanging Tender (have the butcher remove the gristle strip). Flap Meat. Skirt. Chuck. Ribeye (duh). Short Ribs. Shank. Brisket. Flank. Whatever it is the Mexican Carnecerias us for the seasons stuff.

Nothing beats tenderloin buddd

[NW_SKIER]

Roast beef


BTW, if you google "pussy", no real images pop up. However, if you google "pussy lips", there's some interesting stuff in there.

Arby's?

[nutmegchoi]

Bone in rib-eye.
Bone in sirloin is okay, too.
I’ll do porterhouse or t-bone as well.
Not crazy about filet mignon.
I like to chew things.

[nutmegchoi]

Not that kinda meat.
No thanks.

[Kenny Satch]

Aged Rib-Eye rare with a baked potato is my idea of paradise on a plate.
Fresh labia is a close 2nd

[NW_SKIER]

I don't want any toilet paper crumbs in my labia sandwich.

[mmmm...pow!]

Bone in rib-eye.
Bone in sirloin is okay, too.
I’ll do porterhouse or t-bone as well.
Not crazy about filet mignon.
I like to chew things.

You do realize the small part of a t-bone is filet mignon?

[mmmm...pow!]

[Kenny Satch]

fresh being the key

Hell yes
smell test first

I don't want any toilet paper crumbs in my labia sandwich.

LoL.

[HD333]

Strip is my go to.



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[Bobby Stainless]

I imagine this is really good, if you can not think about it costing 900 bucks...


Bone in Ribeye, and specifically a Wagyu tomahawk.

[Bobby Stainless]

Tenderloin is gross. Tastes and feels like fucking liver. Sirloin is gross. New Yorks are gross with that piece of gristle all around it that makes it impossible to get any of the fat with a bite of lean.

I had an amazing strip at Del Friscos in Denver. I also do Prime Tenderloins for the family Xmas get together. Little easier than grilling off 20-25 ribeyes.

[neufox47]

Ribeye, porterhouse, loin flap, skirt, hanger for steak.

Brisket, short ribs, 7 bone chuck roast, are fantastic cuts when cooked right.