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Everyone's preferences are different... depend on my mood... I like Filet (lean) and bone in Ribeye (fatty)... but heck... T-bone, NYStrip and those types of fatty are good too. As well as flank, and skirt for lean... it REALLY depends on the application.
I'm also very partial to sliced, trimmed, beef heart seared rare. It doesn't get much beefier than that in flavor.
And those big hunks of white heart fat are SO good for cooking... such a bonus.
“You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
And that's why I'm here eating HFLC Primal/Paleo.
Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
My Latest Journal
Ribeye, no doubt! I thought I'd like it dry aged, but we tried dry aging some with the last batch we got from out grass fed cow and I found the result to be tough and way too dry. I'll stick with straight out of the package grilled to medium rare with a little pepper, garlic, and onion from here on out.