What's Your Cut?

[StingMeadery]

Choose ribeye but bone-in ribeye is my go to cut.

Me too, "Premium NZ grass fed 450g Chef's rib eye fillet,

bone in"...great fat/marbling ratio and the bone gives excellent caramelisation.

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[Habana Mike]

Fixed, and "Turf and Turf " is a quote from a TV show.

Dude, just watched Season 2 Episode 15 of Parks and Recreation. Can't believe it! My biggest issue is they wouldn't let him smoke the cigar indoors and it was too cold outside. Welcome to America!

[Skyfall]

Dude, just watched Season 2 Episode 15 of Parks and Recreation. Can't believe it! My biggest issue is they wouldn't let him smoke the cigar indoors and it was too cold outside. Welcome to America!

You must respect the Swanson!!!

The season's just keep getting better!

[Habana Mike]

At the Freddie Spaghetti concert -

"Is that bacon on a turkey leg?", "They call it a Swanson"

Wow, just wow.....

and then, the Meat Tornado Burrito from Big Head Joe's - a whole new meat delivery system. I am not living right.

[kevblue18]

Brazilian picanha or Bone in Ribeye. Or both together for turf and turf. I too am a P&R fan. We should all strive to be like Ron Swanson. In fact I'm gonna change my sig in honor of the great man.

"Just give me all the bacon and eggs you have"

[Skyfall]

Brazilian picanha or Bone in Ribeye. Or both together for turf and turf. I too am a P&R fan. We should all strive to be like Ron Swanson. In fact I'm gonna change my sig in honor of the great man.

"Just give me all the bacon and eggs you have"

"I'm afraid you mis heard me, and thought I said give me a lot of bacon and eggs, but in fact I said give me all the bacon and eggs you have!"

[kevblue18]

"I'm afraid you mis heard me, and thought I said give me a lot of bacon and eggs, but in fact I said give me all the bacon and eggs you have!"

Yes!!!!!

[Lina]

i love t-bone! nothing else better!

[bradbrennan]

If they voted for anything other than a bone in ribeye, they are either a child, a hippy, a female on a diet or quiet possibly , all 3.

Nice reminds of my brother and his thoughts about carrying a knife.

I know there a lot of comments to this one already so sorry if im repeating but how about how the beef is fed and how it is aged at the butcher shop or in your shop and if it is Holstein? I recently got a half a beef from my neighbor who feeds a lot of Holstein and Angus cattle, surprising a lot of flavor, also feed a lot of corn silage. I grew up with a lot of leaner fed beef but I like it fat. I caught a Food Network episode recently where they served fried pork fat with the beef looked interesting

[Skyfall]

Nice reminds of my brother and his thoughts about carrying a knife.

I know there a lot of comments to this one already so sorry if im repeating but how about how the beef is fed and how it is aged at the butcher shop or in your shop and if it is Holstein? I recently got a half a beef from my neighbor who feeds a lot of Holstein and Angus cattle, surprising a lot of flavor, also feed a lot of corn silage. I grew up with a lot of leaner fed beef but I like it fat. I caught a Food Network episode recently where they served fried pork fat with the beef looked interesting

Good counter-questions There was a topic on this a while back, but it started in the "Australia has the best beef" thread of lies!!!

my preferences:

I prefer Black Angus Breed (Prime of course)

I prefer corn fed over grass fed.

I prefer dry aging over wet aging

[Walt69]

Ribeye or Porterhouse depending on my mood. That loin section of the porterhouse is just... mmmmMMMmmm

[lipher]

Porterhouse here. Every time I get a ribeye its been extremely fatty. Next time I'm out I'll see if there's a bone in rib eye and see what's up.

[WilkINStheWEST]

Ribeye for me.

I'll mix it up with Tenderloin every now and then. Of course it needs to be Alberta beef.

Sent from a Galaxy S3 far far away.

[matgerado]

T-Bone for me.

Just perfect balance of...everything!

[saintsmokealot]

Dry aged Prime Cowboy Ribeye because it has the best marbling and fat is flavor!

[SaintLuis]

Bone-in Kansas City Cut Sirloin for me.

[BRAC]

Bone-in Ribeye

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[jvel79]

I love my New York strip.

[Habana Mike]

Had an excellent bone-in dry aged Cowboy ribeye with sauteed Cippolinis and Porcinis at a favorite local French-style steakhouse to celebrate Di's birthday.

Errr, I mean my wife's. Same day

They do some killer garlicky Pommes Frites as well. Cements my opinion on best cut!

[backslide]

I'm definitely a New York srip kind of guy.

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[jeremyk]

T-bone

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[TypicalSituation]

I'm a huge chuck steak fan. Price point of 5 bucks a pound, great marbling and meaty flavor. Grills very well. Roasts well. Sears in the cast iron well, and retains exceptional moisture, tenderness and OK, I need to stop. I'm getting hungry.

[Firebender]

Ribeye.

My Webber gas grill doesn't go over 400 degrees F, and in cold / windy days I have trouble keep it above 350 degrees F.

I like to seer my steaks at 400 to 450 degrees F for 5 minutes on each side, and often Ribeye's fat drips down the grill catching fire to bring up the grill temperature to over 400 degrees to make that perfect steaks I like

[madbunny]

Scotch fillet vac sealed left in fridge for a month ,mouth watering

[forgop]

I'm generally a NY Strip kind of a guy, but the top sirloins I scored at Costco that I took to Canada last month were out of this world. They looked far better than any other steak they had to choose from.