Favourite cuts of beef

[fishtank]

What your preference ? Looking for the most flavourful of the cuts and cost ,

-A proper aged Rib steak is still top choice for me. I usually just buy a prime rib roast then cut my own and dry aged for 2 weeks , tasted like butter and tender.
-Striploin are second cut my own ( buy a whole strip from Costco ) work out to about $5 a steak 3/4 -1 inch
-For some better price chuck/ blade steak for kabobs .
-For stir frying and kabobs flanked steak works great .
-Eye of round for jerky

[Twisted Canuck]

Rib steak is #1 for sure. Tenderloin whole or as medallions #2. I love a good tender bit of beef!

[owlhoot]

Ribeye is my go to meat but Top Sirloin is a tasty cut I'll pick up if it's on sale, a bit leaner.

[glen moa]

Striploin
Tenderloin
Ribeye
I don’t eat all the fat.
I don’t like bones in the meat.
If it’s tough I sous vide.
Sometimes it’s whatever is on sale.
If I don’t have beef every four days I start to crave it.

[pikergolf]

I like both rib and strip loin steaks and roasts. Will buy either depending what is on sale. Walmart usually has a spring sale on shoulder, I will buy enough for a years worth of ground and stew meat. I will buy eye of round on sale for rouladen stripes and the grind the left overs to make jerky. Usually two eye primals will do us for the year. That is the only beef cuts we buy.

[kingrat]

Originally Posted by Twisted Canuck

Rib steak is #1 for sure. Tenderloin whole or as medallions #2. I love a good tender bit of beef!

X2 we live off of wild meat mostly but man you cant beat a good rib steak

[omega50]

Ball Tip for it's versability

[Smokinyotes]

Rib steak T bone T loin and prime rib. Geez my mouth is watering.

[ALBTUFF]

Tri-tip, reverse seared is probably the best I have had. Rib steaks a close second, then striploin.

[ganderblaster]

I prefer speckebelly fat to beef fat so do more speck “steaks” but I love a good ribeye. Other good cut is brisket that’s my favourite if I had to chose one cut it would be brisket.

[tool]

I eat everything except for the moo but the most versatile has got to be ground beef. You can do anything with it.


Filet mignon is awfully hard to beat.

[huntinstuff]

I like t-bone steak
If im with people, i will eat it with a knife and fork

If im alone, i believe a t-bone is to be eaten with fingers.......

[Bigwoodsman]

My go to is a nice tomahawk cut rib-eye, 2 inches thick, done to medium. Pan seared in a good cast iron and finished in the oven. Summertime on the grill works too. But the pan seared on a good hunk of meat is awesome. No seasoning.

BW

[The Cook]

Asked the local butcher years ago what he would take to a BBQ and he said a Rib Steak. He was not wrong.
Rib Steak
T-Bone
Short Ribs (cooked in broth, onion, garlic and red wine for about 4 or 5 hours)

[tirebob]

For a steak I always seem to gravitate to a New York Strip when given the option. Also like huntinstuff, eating a good T-Bone and gnawing away on the edges of the bone with your hands if always tasty!

For stew I like to cut up a chuck roast.

Brisket is a staple.

A nice flank or tri-tip done well is solid.

All said and done though, if it is beef I will eat it in some way, shape or form and enjoy it!

[pitw]

Guess I'd go with the oysters, maybe cause they is very seasonal.

[EZM]

For me - the best steak or cut depends on what I'm doing with it.

Hot Fire Grill - Has to be a nice thick ribeye - a nicely marbled steak rendered over a really flash white hot grill.

Second best on Grill has to be a NY Strip - must be thick though ....

T-Bones or Porter House - also a great choice for grill but we don't find these often. We go to the butchers every once in a while for these or a rib tomahawk.

Pan Seared and Butter Basted - A fillet is OK on the grill, but is IDEAL when butter basted with a sprig of herbs in a smoking hot cast iron pan then finished in a 450 oven for a few minutes then rested.

Braising - The best meat for braising has to be short rib - dutch oven into a hot oven with a red wine, herbs, seasonings and a can of Alymer's diced tomatoes (has onions, garlic, etc.. in it). Make some roasted garlic mash potatoes and pour the juices and tender meat over a pile of the potatoes and you are set.

For Fajitas - we do a couple flanks, usually season and poke, then rub some olive oil, and onto a smoking hot grill until the blast caramelize - then rest the whole flank and slice across the grain for tender beef strips medium or medium rare.

Stir Fry - Tried a few cuts, but the key here is buy something with no grissle and a little bit of marbling (this does not need to be short rib quality) - sometimes a cheaper roast works out quite well here. Cut into strips and marrinade (I use soy). Pull it out and dry it and roll in a touch of cornstarch/flour (just enough for a light coat). Put it into a wok with some oil, in smaller quantities and flash fry it and set it aside. Do the veg separate and combine at the end. Carrots, Broccoli, Onion, Snap Peas, Garlic in that order and splash with oyster sauce, or soy, or teriyaki (or any combination) you want.

[Mr Flyguy]

What about liver and onions or steak and kidney for pie?

[tirebob]

Originally Posted by Mr Flyguy

What about liver and onions or steak and kidney for pie?

I love fried liver and onions!

[bat119]

Coincidentally Having steak and kidney pie for supper tonight

I like strip loins 2 hours in the sous vide at 140* seared on the BBQ, a grilled t bone to gnaw on at the lake is best

[cocktail]

Don't want hijack this thread but anyone have a good peppercorn sauce for these tasty cuts of meat?

[Au revoir, Gopher]

Originally Posted by cocktail

Don't want hijack this thread but anyone have a good peppercorn sauce for these tasty cuts of meat?

My go to,

2 strip loin steaks
1/2 tablespoon salt
1 tablespoon peppercorns (I do 1 1/2 - 2)
1/2 tablespoon oil
3 tablespoons chopped shallots
2 tablespoons butter cut into 4 pieces
1/4 cup brandy
1/2 cup heavy cream

preheat oven to 200F
pat steaks dry and season with salt
coarsely crush peppercorns and press into both sides of steaks
heat skillet, add oil and saute steaks to preferred level of done
transfer steaks to platter and keep warm in oven
pour off excess fat
add 1/2 the butter, cook shallots over medium heat until well browned
add brandy, boil while stirring until liquid is reduced to a glaze. Add cream and any meat juices accumulated on platter and boil until reduced by half.
Add remaining butter and stir until it is incorporated in the sauce.


ARG

[Lornce]

What's Beef I'm on a Pension.

[pikergolf]

Originally Posted by Lornce

What's Beef I'm on a Pension.

Best thing I ever did was the freezer. Buy on good sales, package and use at your leisure. It helps that I eat a lot less than I used to as well. A 12oz steak does both the wife and I, we package our ground in 3/4 lb packages. We find a little goes a long way.

[Huntsman]

I’m with the others on organ meats. And I’m the only one in this house that eats them. For a nice steak or roast you can’t beat a ribeye or prime rib.
I went to a function in Calgary that had prime rib and the most delectable desserts, I went for more prime rib!! Three servings with some horseradish and drove back to Edmonton. Long drive…..
I’m also a big fan of marrow bones. Moose especially

[Mayhem]

Originally Posted by cocktail

Don't want hijack this thread but anyone have a good peppercorn sauce for these tasty cuts of meat?

Peppercorn Sauce

½ cup vegetable stock
¼ cup milk
¼ cup white wine
1 tbsp Cognac
1 tbsp Dijon mustard
¼ cup whipping cream
1 tsp peppercorns

In a saucepan, bring vegetable stock and milk to a boil. Reduce heat and allow mixture to reduce 3-5 minutes. Add wine and Cognac; reduce another 3-5 minutes. Add mustard, cream and peppercorns. Reduce till sauce is a creamy consistency, about 3-5 minutes.

[Dewey Cox]

Salisbury steak

[Huntsman]

Originally Posted by Dewey Cox

Salisbury steak

From Winnipeg Salisbury House

[walking buffalo]

Originally Posted by omega50

Ball Tip for it's versability

While knowing there are a few habitual bettors on this thread....

I'll bet that almost no one here knows what the Ball tip is,
Or that it is by Far the Best cut for flavor.

Most home butchers toss this into the grid or stew pile... again, not knowing just how good it is.

Learn how to save these off your wild game.
You'll quickly reserve them as the Best cut on the whole animal.
I call them the Butt Oysters.

[MountainTi]

Bone in striploin