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Thread: Your favourite steak cut? page 3

  1. #21
    RichMahogany's Avatar
    RichMahogany is offline Senior Member
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    Primal Fuel
    Anything diaphragm-ey. Hanger/skirt/flank. Close second: all the other ones.

  2. #22
    Owen's Avatar
    Owen is offline Senior Member
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    Are there any that aren't downright delicious...:-) I've recently been enjoying my cheap cuts, cooked in a stew or braised. There's something satisfying about taking the cheaper cuts and making them delicious.

  3. #23
    excursivey's Avatar
    excursivey is offline Senior Member
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    Quote Originally Posted by Owen View Post
    Are there any that aren't downright delicious...:-)
    But I do love a rib eye or a filet!
    Breathe. Move forward.

    I just eat what I want...

  4. #24
    magicmerl's Avatar
    magicmerl is offline Senior Member
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    Rib eye, followed by Fillet.

    Now that we routinely buy two cows a year I've eaten a lot of porterhouse steak, and I've got to say, I don't understand what all of the fuss is about that cut of meat.
    Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

    Griff's cholesterol primer
    5,000 Cal Fat <> 5,000 Cal Carbs
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    bloodorchid is always right

  5. #25
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    As long as it is warm in the middle with blood still dripping out I am happy.....very rare!!

  6. #26
    youtacolot's Avatar
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    Flat Iron. My favorite balance of price, chewiness, flavor. My local farmer raises Longhorn cattle which are awesome!

  7. #27
    GiGiEats's Avatar
    GiGiEats is offline Senior Member
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    I actually really love ground beef - Probably because it's fattier!

  8. #28
    pjgh's Avatar
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    Brisket ... no question!

  9. #29
    Graycat's Avatar
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    Quote Originally Posted by Owen View Post
    I've recently been enjoying my cheap cuts, cooked in a stew or braised. There's something satisfying about taking the cheaper cuts and making them delicious.
    I am yet to figure out how to do that.

  10. #30
    summerbreeze's Avatar
    summerbreeze is offline Junior Member
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    Ribeye (medium rare) or skirt/flank, rare and sliced thin against the grain.

    But if we're just talking about the tastiest part of the cow, my favorite cuts are shanks, oxtails, and marrow bones. Om nom nom.

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