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 Post subject: Rank the Cuts of Beef
PostPosted: Wed December 09, 2020 4:59 pm 
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The Master
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let's assume grassfed/grain finished for best combo of flavor and marbling


hangar
rib eye
short rib
clod + chuck (hamburger/ground beef)
brisket
skirt
flank
strip
bottom sirloin/tri-tip
T-Bone
tenderloin
prime rib
porterhouse
top sirloin
round/roast cuts
shank (stews + soups)


Last edited by tragabigzanda on Thu December 10, 2020 3:50 am, edited 1 time in total.

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 Post subject: Re: Rank the Cuts of Beef
PostPosted: Wed December 09, 2020 7:17 pm 
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 Post subject: Re: Rank the Cuts of Beef
PostPosted: Wed December 09, 2020 7:28 pm 
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chud posting in a beef thread is always entertaining


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 Post subject: Re: Rank the Cuts of Beef
PostPosted: Wed December 09, 2020 7:40 pm 
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love/hate relationship for sure


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 Post subject: Re: Rank the Cuts of Beef
PostPosted: Thu December 10, 2020 3:15 am 
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tragabigzanda wrote:
let's assume grassfed/grain finished for best combo of flavor and marbling


hangar
rib eye
short rib
clod + clod (hamburger/ground beef)
brisket
skirt
flank
strip
bottom sirloin/tri-tip
T-Bone
tenderloin
prime rib
porterhouse
top sirloin
round/roast cuts
shank (stews + soups)


while i support skirt appearing in the top half i am confused how prime rib could rank so low, especially below tri-tip. who hurt you?

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 Post subject: Re: Rank the Cuts of Beef
PostPosted: Thu December 10, 2020 3:48 am 
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The Master
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Location: In the oatmeal aisle wearing a Shellac shirt
96583UP wrote:
tragabigzanda wrote:
let's assume grassfed/grain finished for best combo of flavor and marbling


hangar
rib eye
short rib
clod + clod (hamburger/ground beef)
brisket
skirt
flank
strip
bottom sirloin/tri-tip
T-Bone
tenderloin
prime rib
porterhouse
top sirloin
round/roast cuts
shank (stews + soups)


while i support skirt appearing in the top half i am confused how prime rib could rank so low, especially below tri-tip. who hurt you?

I think there's a ton of overpriced, disappointing prime rib out there. But some tri-tip, marinated then grilled, can be tough as hell but full of flavor and perfectly suitable for a cookout vibe.


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 Post subject: Re: Rank the Cuts of Beef
PostPosted: Thu December 10, 2020 3:54 am 
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tragabigzanda wrote:
96583UP wrote:
tragabigzanda wrote:
let's assume grassfed/grain finished for best combo of flavor and marbling


hangar
rib eye
short rib
clod + clod (hamburger/ground beef)
brisket
skirt
flank
strip
bottom sirloin/tri-tip
T-Bone
tenderloin
prime rib
porterhouse
top sirloin
round/roast cuts
shank (stews + soups)


while i support skirt appearing in the top half i am confused how prime rib could rank so low, especially below tri-tip. who hurt you?

I think there's a ton of overpriced, disappointing prime rib out there. But some tri-tip, marinated then grilled, can be tough as hell but full of flavor and perfectly suitable for a cookout vibe.


ah yes, so it was the fancy pants

when i think of prime rib, i think of good home made stuff. warm, tender. delicious

when i think of tri tip, i think of pain and sadness

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 Post subject: Re: Rank the Cuts of Beef
PostPosted: Thu December 10, 2020 4:02 am 
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96583UP wrote:
ah yes, so it was the fancy pants


I'd say the worst food I've ever had is the stuff that's billed and priced as something really special, and winds up being totally forgettable (looking at you, David Chang)


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 Post subject: Re: Rank the Cuts of Beef
PostPosted: Thu December 10, 2020 4:36 am 
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Give me a NY strip

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 Post subject: Re: Rank the Cuts of Beef
PostPosted: Thu December 10, 2020 5:06 am 
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What about choice or select rib?


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 Post subject: Re: Rank the Cuts of Beef
PostPosted: Thu December 10, 2020 5:08 am 
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And how does a porterhouse rank below the strip steak. It’s the same cut except with a filet added.


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 Post subject: Re: Rank the Cuts of Beef
PostPosted: Thu December 10, 2020 3:37 pm 
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Which cut went into your tonkatsu ramen?

Spoiler: show
So we can avoid it

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 Post subject: Re: Rank the Cuts of Beef
PostPosted: Thu December 10, 2020 3:59 pm 
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tragabigzanda wrote:
let's assume grassfed/grain finished for best combo of flavor and marbling


hangar
rib eye
short rib
clod + chuck (hamburger/ground beef)
brisket
skirt
flank
strip
bottom sirloin/tri-tip
T-Bone
tenderloin
prime rib
porterhouse
top sirloin
round/roast cuts
shank (stews + soups)


Never had hangar.

Ribeye tops my list
Brisket
Flat iron
Filet
Porterhouse
Prime rib
Top Sirloin
Strip

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 Post subject: Re: Rank the Cuts of Beef
PostPosted: Thu December 10, 2020 4:10 pm 
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The Master
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Oh damn I forgot flat iron. That would definitely crack the top half for me


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 Post subject: Re: Rank the Cuts of Beef
PostPosted: Thu December 10, 2020 9:39 pm 
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been thinking about my rankings...


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 Post subject: Re: Rank the Cuts of Beef
PostPosted: Thu December 10, 2020 9:50 pm 
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I figured yours would be the first response


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 Post subject: Re: Rank the Cuts of Beef
PostPosted: Thu December 10, 2020 9:50 pm 
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Chris_H_2 wrote:
What about choice or select rib?

Honestly not familiar with these


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 Post subject: Re: Rank the Cuts of Beef
PostPosted: Thu December 10, 2020 9:53 pm 
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trag


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 Post subject: Re: Rank the Cuts of Beef
PostPosted: Thu December 10, 2020 9:58 pm 
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I’m fuzzy on all the USDA terminology for beef — choice, select, Grade A, angus, all that. I went grass fed years ago and never looked back.


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 Post subject: Re: Rank the Cuts of Beef
PostPosted: Thu December 10, 2020 10:36 pm 
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i've been addicted to snake river farms cuts of meat lately..deep down i wish i could quit meat and just do seafood


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