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08-06-2009, 11:32 PM
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#1 | | OWNER/C.F.O./MONEYMAN
Join Date: Mar 2001 Location: Vancouver
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| 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?!
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08-07-2009, 02:21 AM
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#2 | | I contribute to threads in the offtopic forum
Join Date: Dec 2001 Location: Vancouver
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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 
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08-07-2009, 02:34 AM
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#3 | | Hacked RS to become a mod
Join Date: Feb 2002 Location: Sunny Hong Kong
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Anything and everything.
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08-07-2009, 10:03 AM
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#4 | | Rs has made me the woman i am today!
Join Date: Aug 2001 Location: Vancouver, BC,
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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
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08-07-2009, 10:31 AM
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#5 | | RS.net, helping ugly ppl have sex since 2001
Join Date: Apr 2004 Location: GTA, BC, HK
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chicken: chicken wings or chicken thighs
pork: porks butt area
lamb will always be rack of lamb
salmon. = cheeks, and belly
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08-07-2009, 10:53 AM
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#6 | | Willing to sell body for a few minutes on RS
Join Date: Mar 2002 Location: Victoria
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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.
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08-07-2009, 11:24 AM
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#7 | | RS.net, helping ugly ppl have sex since 2001
Join Date: Oct 2005 Location: Revscene
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For grilling steak, always rib eye.
For pork, the bacon part.
Now go make one for fruit!
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08-07-2009, 01:15 PM
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#8 | | Rs has made me the man i am today!
Join Date: Sep 2007 Location: Vancouver
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Beef: tenderloin/filet mignon or shortloin/NY strip
Pork: tenderloin or ribs
Chicken: thigh
Lamb: shoulder
Salmon: the entire thing minus the head.
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08-10-2009, 06:28 PM
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#9 | | My dinner reheated before my turbo spooled
Join Date: Oct 2004 Location: East Vancouver
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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
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08-10-2009, 07:21 PM
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#10 | | I don't get it
Join Date: Sep 2004 Location: Vancouver
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How come nobody mentioned PORK COLLAR???
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08-10-2009, 09:33 PM
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#11 | | RS Operative (G)
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pork will kill you
they roll around in shit all day
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08-10-2009, 09:42 PM
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#12 | | Banned By Establishment
Join Date: Mar 2009 Location: Burnaby
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| Quote:
Originally Posted by bd0n  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?
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08-10-2009, 09:56 PM
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#13 | | My dinner reheated before my turbo spooled
Join Date: Oct 2004 Location: East Vancouver
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foie gras is fattened duck liver
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08-14-2009, 07:51 PM
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#14 | | Banned By Establishment
Join Date: Mar 2002 Location: 604
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beef tenderloin and prime rib
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08-15-2009, 11:35 PM
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#15 | | VLS Moderator
Join Date: Feb 2003 Location: Vancouver
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Beef: Prime rib, tenderlion
Pork: tenderloin
Chicken: thighs, leg, wings
Salmon: Belly, collar
Halibut: cheeks
Whale: fluke
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08-16-2009, 12:56 AM
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#16 | | 2x Variable Nockenwellen Steuerung
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You might also want to state an important factor how you cook it.
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08-16-2009, 01:11 AM
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#17 | | My homepage has been set to RS
Join Date: Dec 2004 Location: Edmonton, AB
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Beef: Anything well marbled.
Pork: Belly (read: Bacon)
Chicken: Legs/Wings/Dark meat
Shark: Fin
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08-16-2009, 05:32 AM
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#18 | | ...in the world.
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| Quote:
Originally Posted by nonamehustla Fois Gras? | That's so not what fois gras is...
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08-16-2009, 03:20 PM
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#19 | | I Will not Admit my Addiction to RS
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|  ribs
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