4

votes

What's your favorite beef steak cut?

Answered on August 19, 2014
Created May 08, 2011 at 1:30 AM

This is pretty straight forward:

What's your favorite beef steak cut?

I'm not concerned with the provenance, I'm sure most of us would opt for grass-fed if possible, etc. I'm just wondering what cuts everybody is eating.

I eat a lot of hanger steak, although I used to eat a lot of rib eye.

(I get tons of chuck roast and brisket for low and slow oven braising, too)

A968087cc1dd66d480749c02e4619ef4

(20436)

on May 09, 2011
at 12:48 PM

Ditto. New York Strip on the grill, baby!

Medium avatar

(3259)

on May 08, 2011
at 06:55 PM

Fish cheeks are the cat's pyjamas. In my part of the world, roadside cod tongue and cheek vendors are like crack dealers on the corner in big cities. Beef cheeks are little pot-roast-like bundles of goodness.

44348571d9bc70c02ac2975cc500f154

(5853)

on May 08, 2011
at 06:10 PM

So onions are good for some carbs? They have inulin too.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 08, 2011
at 12:57 PM

know its been said before but CA folk really do love them some tritip.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 08, 2011
at 12:56 PM

I love fish cheeks, but i've never actually seen beef cheeks for sale anywhere.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 08, 2011
at 12:55 PM

I kinda thought of that, too. Once a thread hits a certain length it gets somewhat tedious going through the list again to see which reply you've last read and whats new, etc. Oh well. Still fun.

0e4e5882872d6a7c472ea51aec457e66

(1994)

on May 08, 2011
at 12:26 PM

100 g of onions contain 4.2 g of sugars - mostly glucose...

Ef9f83cb4e1826261a44c173f733789e

(13635)

on May 08, 2011
at 11:46 AM

Tri-tip for the win.

2f54dbe892ec89b12d1db686568e885a

(919)

on May 08, 2011
at 10:40 AM

aren't onions full of sugar ?

44348571d9bc70c02ac2975cc500f154

(5853)

on May 08, 2011
at 07:52 AM

I know, but i am a little bit of culinarist and sous vide is my cheat :)

083f1759ac6bcee7cd5081f6d062c822

on May 08, 2011
at 07:28 AM

Sous vide???? Doesnt sound paleo!! Just kidding!!

44348571d9bc70c02ac2975cc500f154

(5853)

on May 08, 2011
at 07:03 AM

thats $81 per kg

083f1759ac6bcee7cd5081f6d062c822

on May 08, 2011
at 05:32 AM

Guess my #2 would be a Kobe ny strip. Great fat marbalization. I used to be in love with the ribeye, but if I can get the same fat content as a ribeye evenly distributed throughout the meat...I'm sold!

7e746be2f0e550a8cd7df881322ae705

(18701)

on May 08, 2011
at 04:44 AM

This post is really making me wish we had a poll function here on PH.

7e746be2f0e550a8cd7df881322ae705

(18701)

on May 08, 2011
at 02:10 AM

Roasts in the crock pot are so yummy!

34a367e60db77270bd7096dc04270fdc

(4171)

on May 08, 2011
at 02:09 AM

Tri-tip is great, hard to find outside of Cali for some reason. I'm in Florida now and have only found tri-tip very occasionally.

C53665c3f012fa1ede91033b08a8a6e7

(2269)

on May 08, 2011
at 01:36 AM

Yeah, kinda let things go, need some motivation! Hanger steak is nearly impossible to find here. Most places throw it in with the trimmings for hamburger. It's a crime!

7e746be2f0e550a8cd7df881322ae705

(18701)

on May 08, 2011
at 01:33 AM

My husband hates roasts. Boo.

7e746be2f0e550a8cd7df881322ae705

(18701)

on May 08, 2011
at 01:33 AM

42! I've missed you! You've been MIA lately. \o/

667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 08, 2011
at 01:33 AM

Wow I'm right with you. By me the skirt is always around 14.99 per while the hanger is more 9.99 per pound so we go for that.

  • 667f6c030b0245d71d8ef50c72b097dc

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20 Answers

5
Ed71ab1c75c6a9bd217a599db0a3e117

(25472)

on May 08, 2011
at 02:05 AM

Porterhouse two inches thick......cooked on infrared burner. Dead red inside

4
7e746be2f0e550a8cd7df881322ae705

on May 08, 2011
at 01:32 AM

My favorite is New York Strip.

My daughter and husband love Rib Eyes though, so I buy that most often.

A968087cc1dd66d480749c02e4619ef4

(20436)

on May 09, 2011
at 12:48 PM

Ditto. New York Strip on the grill, baby!

2
Eeb593d6b6d7a939fdd5469b69347d5f

(1037)

on May 08, 2011
at 05:37 AM

I love some grassfed brisket. I don't let one bit of that fat go to waste. Guilt-free beef fat is better than christmas.

2
Medium avatar

on May 08, 2011
at 05:20 AM

I'm gonna say Rib Steaks, bone in definitely. I also get the NY Strip from Commodities over here on 1st ave. quite a bit, but it's pricey. Usually more than $18/lb. Still haven't tried grass-fed Prime Rib. Bet it's good though!

Love the bone-in cuts, cuz I save the bones and make broth!

2
083f1759ac6bcee7cd5081f6d062c822

on May 08, 2011
at 01:55 AM

Tri-tip!! But I'm a southern California BBQ addict!

34a367e60db77270bd7096dc04270fdc

(4171)

on May 08, 2011
at 02:09 AM

Tri-tip is great, hard to find outside of Cali for some reason. I'm in Florida now and have only found tri-tip very occasionally.

083f1759ac6bcee7cd5081f6d062c822

on May 08, 2011
at 05:32 AM

Guess my #2 would be a Kobe ny strip. Great fat marbalization. I used to be in love with the ribeye, but if I can get the same fat content as a ribeye evenly distributed throughout the meat...I'm sold!

2
B7ccb7324c1e2119f23f0ca32f7d47e2

on May 08, 2011
at 01:41 AM

D:

Rib Eye. Most definitely!

After that I'd go with New York Strip.

2
C53665c3f012fa1ede91033b08a8a6e7

(2269)

on May 08, 2011
at 01:32 AM

Hanger, skirt, flank, but bone-in rib steak is my favorite. Don't care for roasts nor braised meat.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 08, 2011
at 01:33 AM

Wow I'm right with you. By me the skirt is always around 14.99 per while the hanger is more 9.99 per pound so we go for that.

C53665c3f012fa1ede91033b08a8a6e7

(2269)

on May 08, 2011
at 01:36 AM

Yeah, kinda let things go, need some motivation! Hanger steak is nearly impossible to find here. Most places throw it in with the trimmings for hamburger. It's a crime!

7e746be2f0e550a8cd7df881322ae705

(18701)

on May 08, 2011
at 01:33 AM

42! I've missed you! You've been MIA lately. \o/

1
F6ea948ab43dc51d72509c0989e670fe

(1639)

on May 08, 2011
at 08:05 AM

Tri-tip, though I usually buy top sirloin. Flank steak if I'm making fajitas...

Ef9f83cb4e1826261a44c173f733789e

(13635)

on May 08, 2011
at 11:46 AM

Tri-tip for the win.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 08, 2011
at 12:57 PM

know its been said before but CA folk really do love them some tritip.

1
0e4e5882872d6a7c472ea51aec457e66

(1994)

on May 08, 2011
at 06:13 AM

Porterhouse, ribeye or rumpsteak with lots of brown onions...

2f54dbe892ec89b12d1db686568e885a

(919)

on May 08, 2011
at 10:40 AM

aren't onions full of sugar ?

0e4e5882872d6a7c472ea51aec457e66

(1994)

on May 08, 2011
at 12:26 PM

100 g of onions contain 4.2 g of sugars - mostly glucose...

44348571d9bc70c02ac2975cc500f154

(5853)

on May 08, 2011
at 06:10 PM

So onions are good for some carbs? They have inulin too.

1
44348571d9bc70c02ac2975cc500f154

(5853)

on May 08, 2011
at 05:31 AM

Hanger steak or home brined ox tongue, then simmered (or sous vide), after that sliced and quickly browned in duck fat, yum! Fatty juicy beefy and very tender but little crispy at the same time :)

1
8f4ff12a53a98f3b5814cfe242de0daa

(1075)

on May 08, 2011
at 04:23 AM

Ribeye, although I like slow cooking London broil as well.

1
98bf2ca7f8778c79cd3f6c962011cfdc

on May 08, 2011
at 02:09 AM

Rib eye is my favorite but I can't afford it very often so I go with skirt and flank mostly. I keep trying to love roasts but can't seem to get there.

7e746be2f0e550a8cd7df881322ae705

(18701)

on May 08, 2011
at 02:10 AM

Roasts in the crock pot are so yummy!

0
6229cd9a7ca9882590259fae022e2647

(3209)

on August 31, 2011
at 06:08 PM

I've become quit fond of the Chuck Eye cut. Very tasty and very economical!

0
967229edcc94a66580110324524feb49

(688)

on May 12, 2011
at 03:55 AM

Rib eye or t-bone. But those are a every other week treat. Normally I get cheap low fat cuts...not as tasty but much more practical.

0
1d952d225819b0229e93160a90bf9bf8

on May 08, 2011
at 09:44 PM

Shank and beef cheek when I'm on a budget..a nice thick t bone or tounge when I'm not.

0
95eda9fa0cec952b482e869c34a566b6

on May 08, 2011
at 09:23 PM

Prime sirloin, with flank and rib eye running close behind.

0
C2a27bf3bc0f277f87b49040cab903c2

on May 08, 2011
at 09:11 PM

Love churrasco (skirt), flank, and bone-in ribeye. Not a huge fan of the braising cuts, I much prefer pork for braising.

0
Medium avatar

on May 08, 2011
at 08:59 PM

I don't eat beef, but I have 2 x 1 lb lamb leg steaks per day. Love how they look like Tom & Jerry cartoon steaks with the little bone in the middle. The marrow's a nice treat. I may work in some more blade chops if I need more fat in my diet in the future.

0
Medium avatar

(3259)

on May 08, 2011
at 10:29 AM

Love me some of the more foodie cuts: hangar, brisket, flank. Grass-fed pot roast has become a serious contender, though. All that grassy-fat goodness, the way it falls apart...

Beef cheeks are pretty darn good too.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 08, 2011
at 12:56 PM

I love fish cheeks, but i've never actually seen beef cheeks for sale anywhere.

Medium avatar

(3259)

on May 08, 2011
at 06:55 PM

Fish cheeks are the cat's pyjamas. In my part of the world, roadside cod tongue and cheek vendors are like crack dealers on the corner in big cities. Beef cheeks are little pot-roast-like bundles of goodness.

0
44348571d9bc70c02ac2975cc500f154

(5853)

on May 08, 2011
at 07:03 AM

Just checked price for tenderloin from my local organic farm, $81. Yes this is an expencive country. I much prefer hanger steak for flavor. Sous vide that and its damn good and cheap!

44348571d9bc70c02ac2975cc500f154

(5853)

on May 08, 2011
at 07:03 AM

thats $81 per kg

44348571d9bc70c02ac2975cc500f154

(5853)

on May 08, 2011
at 07:52 AM

I know, but i am a little bit of culinarist and sous vide is my cheat :)

083f1759ac6bcee7cd5081f6d062c822

on May 08, 2011
at 07:28 AM

Sous vide???? Doesnt sound paleo!! Just kidding!!

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