Bravo!

The pictures of my dinner that I will post tonight will straighten this whole thing out once and for all!:D


KT

Sirloin is good for one thing, combining with Chuck to make hamburgers or meatloaf.

I used to like Rib Eye, but too much fat for me.

KC Strip is good.

My favorite right now is flat iron. Not all markets carry it, but damn it tastes good off the grill.

They make XXL tutus as well. It's still a girlie dress.

I must say after spending some time with my new "junk" this girl thing ain't so bad. :D

Filet for me.

Personally, I don't get the attraction for Prime Rib - always seemed kind of tough to me..

I can ask for no better meat than either a t-bone or rib eye at the local meat shop.
Jim

1. Kobe/Waygu
2. Dry aged prime
NY Strip
Rib-eye
Porterhouse
T-Bone
Sirloin
Filet


http://forums.pelicanparts.com/uploa...1212178794.gif

Joe good Sir - please. This is the not thread to start beating up on the Limeys and other assorted Euro twits.. The mad cow is a direct result of over intensive farming that would make the "more equal" resident's of Orwell's Animal Farm give pause...

I am a few blocks from Lugars in Brooklyn - if anyone is on town I will sure to join you (and pay my own way) for th best porterhouse in the western hemiphere. The beef may be better in Argentina, and they talk about the Wagu of Japan, but they make the best steak most folks have ever had..

I love it all. Braised, slow smoked and BBQ'ed, aged, grilled..it is all good....:cool:

I cry for how few of these guys are left. But I have Mario.

You youngins' should cry for how few the apprentices that have...


http://forums.pelicanparts.com/suppo...leys/shake.gif

+3 on the butcher.

I live about 4 blocks from what used to be one of the best butcher shops in the city. They've since gone downhill and it's a typical story. They used to have a dry age room and the prime that came out of there was fantastic. Now they've eliminated the dry age room and subleased out the space to an overpriced wine merchant.

So now you can get an overpriced Cab to go with your formerly great steak. One stop shopping and the "what's on your list today" mentality has ruined some great small food outlets. Artisan bakeries have made a comeback, so maybe it's only time before meat markets do.

Hanger Steak
Flatiron Steak

any cut of Wagyu

I agree I would pay a premium price to go to the local butcher and get some dry aged prime.

Yeh - I don't know exactly what a Hanger Steak really is (re cuts) but the best one I ever had was a Hanger Steak...

And Paul - thanks again for that great steak with Lubemaster.

Fock! The "beefsteak" had in Greece? Damned if it didn't taste like goat to me!
(I'm allergic to fish..NOT a good thing to be if one wants to travel.)

We have three stand-alone butchers in town. Two are just franchises that sell their own brand of pre-packaged meat. The third I have not been to, but that is where my neighbors take their deer for processing.

Sadly, of the places I've tried Sam's Club has the best meat in town.

Hanger Steak=Butchers Steak

Its not cut from a prime..

muy delicioso


http://en.wikipedia.org/wiki/Hanger_steak

You guys can keep your Porterhouses, Filets, etc. I'll take the Hangers.

\

Randy? IIRC? That was ribeye...Glad you enjoyed it...:D

+1 on votes for the under appreciated flank and skirt.

Worst is easily Round. Bland as a blanket.

You, good sir, know your meat.

That's the meat that can't be beat.