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?! |
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 |
Anything and everything. |
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 |
chicken: chicken wings or chicken thighs pork: porks butt area lamb will always be rack of lamb salmon. = cheeks, and belly |
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. |
For grilling steak, always rib eye. For pork, the bacon part. Now go make one for fruit! |
Beef: tenderloin/filet mignon or shortloin/NY strip Pork: tenderloin or ribs Chicken: thigh Lamb: shoulder Salmon: the entire thing minus the head. |
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 |
How come nobody mentioned PORK COLLAR??? |
pork will kill you they roll around in shit all day |
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foie gras is fattened duck liver |
beef tenderloin and prime rib |
Beef: Prime rib, tenderlion Pork: tenderloin Chicken: thighs, leg, wings Salmon: Belly, collar Halibut: cheeks Whale: fluke |
You might also want to state an important factor how you cook it. |
Beef: Anything well marbled. Pork: Belly (read: Bacon) Chicken: Legs/Wings/Dark meat Shark: Fin |
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<3 ribs |
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