Red Mosquito

let's assume grassfed/grain finished for best combo of flavor and marbling


hangar
rib eye
short rib
clod + chuck (hamburger/ground beef)
brisket
skirt
flank
strip
bottom sirloin/tri-tip
T-Bone
tenderloin
prime rib
porterhouse
top sirloin
round/roast cuts
shank (stews + soups)

chud posting in a beef thread is always entertaining

love/hate relationship for sure

tragabigzanda wrote:let's assume grassfed/grain finished for best combo of flavor and marbling


hangar
rib eye
short rib
clod + clod (hamburger/ground beef)
brisket
skirt
flank
strip
bottom sirloin/tri-tip
T-Bone
tenderloin
prime rib
porterhouse
top sirloin
round/roast cuts
shank (stews + soups)

while i support skirt appearing in the top half i am confused how prime rib could rank so low, especially below tri-tip. who hurt you?

tragabigzanda wrote:

96583UP wrote:

tragabigzanda wrote:let's assume grassfed/grain finished for best combo of flavor and marbling


hangar
rib eye
short rib
clod + clod (hamburger/ground beef)
brisket
skirt
flank
strip
bottom sirloin/tri-tip
T-Bone
tenderloin
prime rib
porterhouse
top sirloin
round/roast cuts
shank (stews + soups)

while i support skirt appearing in the top half i am confused how prime rib could rank so low, especially below tri-tip. who hurt you?

I think there's a ton of overpriced, disappointing prime rib out there. But some tri-tip, marinated then grilled, can be tough as hell but full of flavor and perfectly suitable for a cookout vibe.

ah yes, so it was the fancy pants

when i think of prime rib, i think of good home made stuff. warm, tender. delicious

when i think of tri tip, i think of pain and sadness

96583UP wrote: ah yes, so it was the fancy pants

I'd say the worst food I've ever had is the stuff that's billed and priced as something really special, and winds up being totally forgettable (looking at you, David Chang)

Give me a NY strip

What about choice or select rib?

And how does a porterhouse rank below the strip steak. It’s the same cut except with a filet added.

Which cut went into your tonkatsu ramen?

Spoiler: show

So we can avoid it

tragabigzanda wrote:let's assume grassfed/grain finished for best combo of flavor and marbling


hangar
rib eye
short rib
clod + chuck (hamburger/ground beef)
brisket
skirt
flank
strip
bottom sirloin/tri-tip
T-Bone
tenderloin
prime rib
porterhouse
top sirloin
round/roast cuts
shank (stews + soups)

Never had hangar.

Ribeye tops my list
Brisket
Flat iron
Filet
Porterhouse
Prime rib
Top Sirloin
Strip

been thinking about my rankings...

Chris_H_2 wrote:What about choice or select rib?

Honestly not familiar with these

trag

i've been addicted to snake river farms cuts of meat lately..deep down i wish i could quit meat and just do seafood