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Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

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Old 08-06-2009, 11:32 PM   #1
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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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Old 08-07-2009, 02:21 AM   #2
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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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Old 08-07-2009, 02:34 AM   #3
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Anything and everything.
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Old 08-07-2009, 10:03 AM   #4
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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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Old 08-07-2009, 10:31 AM   #5
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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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Old 08-07-2009, 10:53 AM   #6
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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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Old 08-07-2009, 11:24 AM   #7
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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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Old 08-07-2009, 01:15 PM   #8
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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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Old 08-10-2009, 06:28 PM   #9
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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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Old 08-10-2009, 07:21 PM   #10
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How come nobody mentioned PORK COLLAR???
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Old 08-10-2009, 09:33 PM   #11
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pork will kill you
they roll around in shit all day
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Old 08-10-2009, 09:42 PM   #12
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Quote:
Originally Posted by bd0n View Post
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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Old 08-10-2009, 09:56 PM   #13
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foie gras is fattened duck liver
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Old 08-14-2009, 07:51 PM   #14
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beef tenderloin and prime rib
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Old 08-15-2009, 11:35 PM   #15
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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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Old 08-16-2009, 12:56 AM   #16
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You might also want to state an important factor how you cook it.
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Old 08-16-2009, 01:11 AM   #17
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Beef: Anything well marbled.
Pork: Belly (read: Bacon)
Chicken: Legs/Wings/Dark meat
Shark: Fin
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Old 08-16-2009, 05:32 AM   #18
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Fois Gras?
That's so not what fois gras is...
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Old 08-16-2009, 03:20 PM   #19
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