[!SG]

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]

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]

Anything and everything.

[hamsup]

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]

chicken: chicken wings or chicken thighs
pork: porks butt area
lamb will always be rack of lamb
salmon. = cheeks, and belly

[Great68]

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]

For grilling steak, always rib eye.
For pork, the bacon part.

Now go make one for fruit!

[woob]

Beef: tenderloin/filet mignon or shortloin/NY strip
Pork: tenderloin or ribs
Chicken: thigh
Lamb: shoulder
Salmon: the entire thing minus the head.

[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

[rouentahl]

How come nobody mentioned PORK COLLAR???

[hal0g0dv2]

pork will kill you
they roll around in shit all day

[WHEYsted]

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]

foie gras is fattened duck liver

[racerman88]

beef tenderloin and prime rib

[Senna4ever]

Beef: Prime rib, tenderlion

Pork: tenderloin

Chicken: thighs, leg, wings

Salmon: Belly, collar

Halibut: cheeks

Whale: fluke

[godwin]

You might also want to state an important factor how you cook it.

[TekDragon]

Beef: Anything well marbled.
Pork: Belly (read: Bacon)
Chicken: Legs/Wings/Dark meat
Shark: Fin

[Ronin]

Fois Gras?

That's so not what fois gras is...

[gnu5]

<3 ribs