Posted on 01/18/2021 5:39:59 AM PST by mylife
Forget the filet mignon.
A great poet once said, "beef is what’s for dinner." Unfortunately, that dinner -- at times -- can be wildly overpriced and not nearly as well-marbled as it should be. What gives?
We hate to break it to you, but you’re likely ordering a cut of beef that’s totally overrated while overlooking another criminally cheap option that still tastes great. Price point does not determine quality!
Thankfully, a group of chefs from around the country shared with us their secret cuts under the condition that they also got to talk trash about filet mignon (and a couple other cuts, but mostly filet mignon). Seriously, quit with the filet mignon obsession and try one of these beefy alternatives instead:
(Excerpt) Read more at thrillist.com ...
Teenage sons....they are like feeding a pride of lions.
Feed them, send them packing...and then take out the good stuff for Mom and Dad.
Wait until they start drinking. It gets worse.
I have never eaten marrow outright. I make broth with marrow and connective tissue.
parker house rolls? Archie is that you?
Perhaps in a perfectionist world
In our world, the cod and the salmon filets can be cut into about 12 portions per package of 2 filets and then bagged and frozen.
Although they may not be Haute Cuisine, they are very good when cooked in a variety of ways.
Absolutely. We had friends who would dive (with crowbars) around the Channel Islands and bring back their limit of abalone during season. My job was to tenderize and grill them along with the tri-tip. Unlike most college students, the best food I’ve ever had was in college. :^)
A nice big Chuck Roast is hard to beat for several meals. Brisket isn’t just about eating the meat, smoking is an event. I once said Rib Eye for steak but I think Sirloin is hard to beat for flavor. I still remember one in particular before I finished cooking it done enough for my wife, perfect. Also best for burnt ends but stew meat will do for that as well after you smoke them long enough and slather them with bbq sauce.
We raise our own, finish it on grain and have it butchered. Or ground is lean like steak. The innards and tongue go somewhere but not in the freezer. Trimmings and some bones go to my sister’s dogs for treats.
Grain finish takes about 3 months out of the 18 months or so to get to 850 to 1100 lbs depending on genetics.
No whooping, hollering and banging gates around here for working cows. We use Bud Williams low stress handling methods and a Bud Box. Low stress increases gain and improves the meat I think. I sure like it a lot better.
Anything I can buy in Missouri = over rated
Anything I could buy in Florida = under rated now that I’ve had tough, flavorless Missouri beef.
I drive by hundreds of head of beef cattle on the way to the grocery store here in MO but all the good stuff gets sent to the coasts and cities. I need to find a source of grass fed. I would need a bigger freezer though because the only good deal would be a side of beef.
None of the divers I knew would give up any, but I had sources in Mexico
My friends fence was covered in abalone shells, very pretty in the sunlight.
You gotta whop the hell out of it to tenderize but jeeze is it worth it.
Store bought beef, I will stick to KC strip for overall yummyness. That said we are getting another 300lbs of grass fed beef from close contacts and will have the full gamut to choose from for the next 3 or 4 months. As different as day and night in the flavor.
Actually tongue is very good! simply boil it to remove the outer skin and slice the meat. No fat!
I ear both. I get frozen marrow bones from the boutique grocery store and they are CHEAP. They roast well and have great flavor. It took a couple of glasses of wine the first time, but I tried tongue and could get over how good it was. The problem for me is that it is a huge cut of meat and I cook for one. It’s almost impossible to find in a restaurant or enough friends to serve it at a dinner party.
Nothing perfectionist about it you want good fish order it from one of the many commercial fishermen or organizations that sell online
I can get prime at a local grocery store. I have a bimonthly splurge on a strip or ribeye. It is completely different beef than what I buy elsewhere.
I’m a heretic. I prefer hamburger to almost any steak. Melt a little butter on top just before pulling it off the grill.
Nothing but sirloin in this house.
I either sous vide my steaks or smoke on the traeger grill until about 125 degrees. Then I finish on a smoking hot cast iron with butter and bacon grease.
Using a meat thermometer has greatly improved my cooking.
I more or less do the same, reverse Finney method, low and slow until desired temp, then a quick super hot sear each side,30-60 seconds depending on thickness.Cooked to the exact temp I want, same doneness through the whole cut.
P.S. I’m having a prime filet tonight.
80/20 ground chuck. cooked med to med rare.
After it hits 185 internal, I wrap it in a couple of layers of foil, set it in a cooler and let it sit overnight. Next morning it is still warm and is very easy to slice.
My boy calls it meat candy.
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