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-   -   Rebuttle to my own thread, Favorite Cut of meat to eat? (https://www.revscene.net/forums/585036-rebuttle-my-own-thread-favorite-cut-meat-eat.html)

!SG 08-06-2009 10:32 PM
Rebuttle to my own thread, Favorite Cut of meat to eat?
 
so state the meat, then state the cut

Meat:
Cut:

Beef is, and will always be on the top of my list, and if possible, bone-in ribeye


Pork, side back, basically anything near the ribs!

Chicken, wings... is there really anything else?!

Bonka 08-07-2009 01:21 AM
Beef: ribeye/prime rib - the more marbling, the better :)
Pork: belly
Chicken: thigh, though I like the pope's nose when it's crispy or grilled :D

SkinnyPupp 08-07-2009 01:34 AM
Anything and everything.

hamsup 08-07-2009 09:03 AM
Beef: Prime Rib/Rib Eye
Chicken: drum sticks
Pork: Belly
Duck: Breast
Lamb: Shoulder (slowly roasted..)
Salmon: Belly... bbq.. mmmMMmm... actually the whole fish is damn good
Turkey: Thigh

6793026 08-07-2009 09:31 AM
chicken: chicken wings or chicken thighs
pork: porks butt area
lamb will always be rack of lamb
salmon. = cheeks, and belly

Great68 08-07-2009 09:53 AM
No "Favourite" per se, it all depends on cooking method.

EG: I like a fire seared tenderloin as much as I like a slow bbq'd beef brisket.

sonick 08-07-2009 10:24 AM
For grilling steak, always rib eye.
For pork, the bacon part.

Now go make one for fruit!

woob 08-07-2009 12:15 PM
Beef: tenderloin/filet mignon or shortloin/NY strip
Pork: tenderloin or ribs
Chicken: thigh
Lamb: shoulder
Salmon: the entire thing minus the head.

bd0n 08-10-2009 05:28 PM
cant remember the cut, but it involves the chop of the pig, but instead of cutting it at the bone, u cut it at belly so in turn the belly becomes the "bone" and u wrap the fat around the chop, mmmmmmmmmmmmmmmmmmmmmmmmmm

rouentahl 08-10-2009 06:21 PM
How come nobody mentioned PORK COLLAR???

hal0g0dv2 08-10-2009 08:33 PM
pork will kill you
they roll around in shit all day

WHEYsted 08-10-2009 08:42 PM
Quote:
Originally Posted by bd0n (Post 6541223)
cant remember the cut, but it involves the chop of the pig, but instead of cutting it at the bone, u cut it at belly so in turn the belly becomes the "bone" and u wrap the fat around the chop, mmmmmmmmmmmmmmmmmmmmmmmmmm
Fois Gras?

bd0n 08-10-2009 08:56 PM
foie gras is fattened duck liver

racerman88 08-14-2009 06:51 PM
beef tenderloin and prime rib

Senna4ever 08-15-2009 10:35 PM
Beef: Prime rib, tenderlion

Pork: tenderloin

Chicken: thighs, leg, wings

Salmon: Belly, collar

Halibut: cheeks

Whale: fluke

godwin 08-15-2009 11:56 PM
You might also want to state an important factor how you cook it.

TekDragon 08-16-2009 12:11 AM
Beef: Anything well marbled.
Pork: Belly (read: Bacon)
Chicken: Legs/Wings/Dark meat
Shark: Fin

Ronin 08-16-2009 04:32 AM
Quote:
Originally Posted by nonamehustla (Post 6541498)
Fois Gras?
That's so not what fois gras is...

gnu5 08-16-2009 02:20 PM
<3 ribs


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