|
|
Post by mstreepsucks on Jul 13, 2023 23:19:26 GMT
Only steak I ever ordered that was bad , was this kind. Half of it was fat. Almost half.
Actually now that I think of it. One time I bought some steak at the store. And it was the cheapest steak that they had. And it tasted bad. But not much worse than the steak I mentioned here.
|
|
|
|
Post by NJtoTX on Jul 14, 2023 1:22:04 GMT
I would always assume that all the steaks that people raved about would have to be the best.
Nope, people are heavily into fat and extreme marbling. Now it's rib-eye that everyone loves. Filet mignon, t-bone, porterhouse, NY strip - all high fat. I'll take lean sirloin any time.
|
|
|
|
Post by wickedkittiesmom on Jul 14, 2023 9:26:21 GMT
I don't eat steak but WKD has a small steak once a week, his favorite is chuck eye steak (which is a rib eye from the last rib), he also likes a regular rib eye, New York strip and a porterhouse. He likes them thin and cooked in the George Foreman Grill.
|
|
|
|
Post by ZolotoyRetriever on Jul 28, 2023 5:56:41 GMT
That's odd. I think a proper filet mignon should be a very good cut of meat - fairly lean, certainly not heavily marbled or "fatty"... should look something like this:
With a rib eye, also a very good cut of meat, you should expect to find much more marbling, or fat... something like this:
I, personally, am trying to limit animal fats nowadays, so I would gravitate towards the leaner filet mignon, whereas in the past, it was rib eyes or other well-marbled cuts of beef.
|
|
|
|
Post by nutsberryfarm 🏜 on Aug 1, 2023 17:15:16 GMT
Skirt steak is my fav
|
|
|
|
Post by NJtoTX on Aug 1, 2023 17:54:43 GMT
Rib eye - if you trim all the fat, what's left?  |
|
|
|
Post by mstreepsucks on Aug 1, 2023 22:40:00 GMT
And it had, a bone in the middle of it. Is that normal?
Also, not much thickness. Anyway, it was a gyp I felt.
|
|
|
|
Post by Sandman on Aug 6, 2023 20:30:29 GMT
I would always assume that all the steaks that people raved about would have to be the best. Nope, people are heavily into fat and extreme marbling. Now it's rib-eye that everyone loves. Filet mignon, t-bone, porterhouse, NY strip - all high fat. I'll take lean sirloin any time. Disagree. My top 3. Rib Eye, T-Bone and Porterhouse. IMO the extra fat gives them more flavor and are juicier. Sirloin comes low on my list.    |
|
|
|
Post by divtal on Aug 6, 2023 21:18:55 GMT
Steak is a great taste treat. And, while the occasional marble-feast can be a one-step-beyond pleasure, I tend to agree with NX about sirloin, for most of my steaks. My favorite find is a large flank of top sirloin ... aka London Broil ... at a very good price. They're tender, and delicious, when broiled. I cut them into several strips, for multiple meals, which makes them even more economical.
I've had filet mignon, a few times. But, I don't really think of it as being among the very high-fat cuts. They're among the more expensive, so they'll remain a rare treat.
|
|
sunshine
Sophomore
@sunshine
Posts: 918
Likes: 1,232
 
|
Post by sunshine on Aug 7, 2023 21:34:30 GMT
I've never had it, so don't know. I'm not normally a steak eater. I grew up eating lots of beef because my dad raised/sold beef cattle. Steak wasn't anything special for me. I would pick a t-bone or rib eye if I had to choose.
|
|
|
|
Post by NJtoTX on Aug 8, 2023 1:27:06 GMT
I've never had it, so don't know. I'm not normally a steak eater. I grew up eating lots of beef because my dad raised/sold beef cattle. Steak wasn't anything special for me. I would pick a t-bone or rib eye if I had to choose. My dad sold lamb wholesale to butchers from the meat packing plants. Back when there was actual meat packing in the meat packing district. I had a lot of shoulder lamb chops. |
|
sunshine
Sophomore
@sunshine
Posts: 918
Likes: 1,232
|
Post by sunshine on Aug 9, 2023 17:21:24 GMT
I've never had it, so don't know. I'm not normally a steak eater. I grew up eating lots of beef because my dad raised/sold beef cattle. Steak wasn't anything special for me. I would pick a t-bone or rib eye if I had to choose. My dad sold lamb wholesale to butchers from the meat packing plants. Back when there was actual meat packing in the meat packing district. I had a lot of shoulder lamb chops. That's cool. I've never had lamb though. I have a cousin that raises goats to sell for meat. I love seeing his photos/videos of the babies that he has each year. I've never had goat meat either, but would like to try both sometime.
|
|
|
|
Post by ZolotoyRetriever on Aug 9, 2023 18:16:43 GMT
And it had, a bone in the middle of it. Is that normal? Also, not much thickness. Anyway, it was a gyp I felt.
*that was NOT a filet mignon they served you... |
|
|
|
Post by mstreepsucks on Aug 13, 2023 16:10:28 GMT
And it had, a bone in the middle of it. Is that normal? Also, not much thickness. Anyway, it was a gyp I felt.
*that was NOT a filet mignon they served you... They sold me the wrong stuff. I reckon.
What kind of steak it was, I am not certain. It wasn't flavorful at all. I can totally say.
|
|
