1

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What is your favourite/the best cut of beef?

Answered on August 19, 2014
Created August 05, 2012 at 11:00 AM

So I usually eat ground beef, but once a week I throw in a steak.

My ma says sirloin is the 'best quality', but given that she's mistaken about a whoooole lotta food related things, I thought I'd throw this one out there.

If it makes a difference, it'd be pan-fried in butter or olive oil with broccoli on the side. Maybe a tomato and garlic sauce if I feel like it.

61f9349ad28e3c42d1cec58ba4825a7d

(10490)

on August 05, 2012
at 05:24 PM

Oh yeah, that is super delicious! I prefer it to home-cooked steaks.

Cf416725f639ffd1bb90764792ce7b8a

(2799)

on August 05, 2012
at 03:52 PM

Do you like fatty or lean cuts?

27e79ef3308bb5f2d7bd04ee7eea7b79

(2038)

on August 05, 2012
at 02:43 PM

I love chuck roast in the slow cooker too! So easy, and I get meals for a week if the roast is big enough.

B3173217a49b5b0116078775a17eb21d

(11488)

on August 05, 2012
at 12:42 PM

It's called a "Porterhouse Steak" in the UK.

C45d7e96acd83d3a6f58193dbc140e86

on August 05, 2012
at 12:05 PM

It is the other half of the T-bone. Sirloin is basically your bottom end steak, definitely not the highest quality.

Af2662fc82df87952abb3fdf16b20aa4

(410)

on August 05, 2012
at 11:12 AM

I'm in the UK and I don't think I can get a "New York strip". Do you know what part of the cow it's from? Yeah the leannesss of sirloin undoubtedly is where my mum's favour comes from :p

  • Af2662fc82df87952abb3fdf16b20aa4

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13 Answers

6
1175bfbf5637c9d47f541316912f8d42

(135)

on August 05, 2012
at 12:41 PM

Hands down a dry aged rib eye steak cooked Medium-Rare. Rib eye has nice marbling and huge on flavor. NY Strip and Porterhouse would be my second choice. Filet Mignon is just too damn lean, extremely tender yet lacking in the flavor department. Also a nice grass fed rib eye is loaded with CLA.

3
Fd7b128cf714044a86d8bd822c7a8992

(4292)

on August 05, 2012
at 01:13 PM

Total minority here, but: chuck roast. I know of few things more tasty than a nice fatty roast done in the slow-cooker so it's super tender. Then again, I can't afford steak so I've had it like once in the past year.

27e79ef3308bb5f2d7bd04ee7eea7b79

(2038)

on August 05, 2012
at 02:43 PM

I love chuck roast in the slow cooker too! So easy, and I get meals for a week if the roast is big enough.

61f9349ad28e3c42d1cec58ba4825a7d

(10490)

on August 05, 2012
at 05:24 PM

Oh yeah, that is super delicious! I prefer it to home-cooked steaks.

1
4b5be253ac1981c690689cab7e4bf06d

(3043)

on August 05, 2012
at 04:52 PM

Skirt and flank steak. Marinated and grilled, they are delicious! Kinda expensive, as there are only a few on the cow.

1
1fe1aa7b22a33fed5438e19480ac8245

on August 05, 2012
at 03:32 PM

I'm a big fan of the Flat Iron steak cooked med-rare. It is lean but not dry, and is very budget friendly as far as steaks are concerned.

1
C45d7e96acd83d3a6f58193dbc140e86

on August 05, 2012
at 11:10 AM

My preferred is a New York strip cooked meduim rare, it has a great balance of tenderness and flavor. Sirloin is too lean, and a ribeye is too marbled to be my favorite. I also like the porterhouse T-bone because you get the strip on one side, and the fillet on the other side. gives you a good all around choice.

B3173217a49b5b0116078775a17eb21d

(11488)

on August 05, 2012
at 12:42 PM

It's called a "Porterhouse Steak" in the UK.

C45d7e96acd83d3a6f58193dbc140e86

on August 05, 2012
at 12:05 PM

It is the other half of the T-bone. Sirloin is basically your bottom end steak, definitely not the highest quality.

Af2662fc82df87952abb3fdf16b20aa4

(410)

on August 05, 2012
at 11:12 AM

I'm in the UK and I don't think I can get a "New York strip". Do you know what part of the cow it's from? Yeah the leannesss of sirloin undoubtedly is where my mum's favour comes from :p

0
8508fec4bae4a580d1e1b807058fee8e

on August 06, 2012
at 01:19 AM

Fatty cuts like rib-eye! Meat that is too lean is a huge turn-off for me.

0
77877f762c40637911396daa19b53094

(78467)

on August 05, 2012
at 05:56 PM

I like fatter and thinner cuts. I eats lot of ground beef and liver.

0
F9638b939a6f85d67f60065677193cad

(4266)

on August 05, 2012
at 04:26 PM

My favorite cut of beef is liver. Oh man, a big slab of liver and onions makes me very happy.

0
3ab5e1b9eba22a071f653330b7fc9579

on August 05, 2012
at 03:59 PM

I am a burger person, however we did get some beef tenderloin with out last cow purchase, that was insanely good

0
724ac8ed9ddc603e87adf6cfb901a8d8

on August 05, 2012
at 03:52 PM

Hanger steak is my current fave (grassfed, natch) It has a strong beefy flavor and a lovely texture...tender but with some character. I usually grill beef, so bust out that bbq! I personally find sirloin to be livery, tough and without much flavor.

0
548aa3a08a53ef21fa14a995601511f9

on August 05, 2012
at 02:38 PM

Mine is ribeye hands down. Lots of fat, making it juicy and tender, and if it's grassfed then it has a great fatty acid profile. Throw in a side of steamed broccoli and a little baked potato with cinnamon on top and you have a superstar of a meal.

0
3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on August 05, 2012
at 12:17 PM

Ribeye and Strip are my two favorites. If I am butchering my own, then I grab the short loin. It's where the best cuts come from (Strip, Porterhouse, T-Bone, etc) and it's easy to butcher than the rib or the sirloin.

0
Eed7dabde3d61910685845e04605267f

on August 05, 2012
at 11:47 AM

Depends on mood! Had a rare scotch fillet (ribeye for Americans) last night from a cow that I believe was eating grass on a farm a few weeks ago. Good times!

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