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Posted: 4/20/2016 9:23:29 AM EDT
Cool link, some of these  cuts I have never seen before



Link Posted: 4/20/2016 9:25:21 AM EDT
This thread makes me want steak for breakfast.
Link Posted: 4/20/2016 9:26:11 AM EDT
You avatar sucks
Link Posted: 4/20/2016 9:38:13 AM EDT
salt,pepper cook until rare

/thread.
Link Posted: 4/20/2016 9:42:30 AM EDT
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This thread makes me want steak for breakfast.
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This. I just had frickin oatmeal.
Link Posted: 4/20/2016 9:43:52 AM EDT
Where's the beef,  I mean link?
Link Posted: 4/20/2016 9:49:07 AM EDT
Damn I want to grill now.
Link Posted: 4/20/2016 10:19:42 AM EDT
never seen beef country style ribs before, pork yes beef no
Link Posted: 4/20/2016 10:22:05 AM EDT
Where's this magical cut they call "TRI TIP"?
Link Posted: 4/20/2016 10:24:34 AM EDT
Link Posted: 4/20/2016 10:25:10 AM EDT
How about a link to the site you got the pic from?
Link Posted: 4/20/2016 10:26:04 AM EDT
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Where's this magical cut they call "TRI TIP"?
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In the sirloin column........
Link Posted: 4/20/2016 10:29:35 AM EDT
As a butcher, I can say they missed some cuts.
Link Posted: 4/20/2016 10:31:56 AM EDT
I want that as a laminated poster in my garage.
Link Posted: 4/20/2016 10:39:36 AM EDT
That cow got 'sploded...
Link Posted: 4/20/2016 10:42:14 AM EDT
And here I am snacking on celery and peanut butter
Link Posted: 4/20/2016 10:42:32 AM EDT
No smoking?  Fail.
Link Posted: 4/20/2016 10:47:05 AM EDT
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No smoking?  Fail.
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That falls under slow cooking.
Link Posted: 4/20/2016 10:51:56 AM EDT
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Where's the beef,  I mean link?
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El click-o el picture-o

Edit - Never mind, I'm still in my "morning 'tarded" phase.

A.W.D.
Link Posted: 4/20/2016 10:56:31 AM EDT
This thread makes me hungry.
Link Posted: 4/20/2016 11:01:51 AM EDT
I always thought I could just put meat on the grill
Link Posted: 4/20/2016 11:05:50 AM EDT
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As a butcher, I can say they missed some cuts.
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No flat iron on there.
Link Posted: 4/20/2016 11:08:17 AM EDT

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As a butcher, I can say they missed some cuts.
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Where in TX are you a butcher?
Link Posted: 4/20/2016 11:09:31 AM EDT


another one
Link Posted: 4/20/2016 11:10:11 AM EDT

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Quoted:





No flat iron on there.
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Quoted:



Quoted:

As a butcher, I can say they missed some cuts.


No flat iron on there.




 
Flat iron is in there. I can't find hangar tho.
Link Posted: 4/20/2016 11:15:31 AM EDT
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  Flat iron is in there. I can't find hangar tho.
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Quoted:
Quoted:
Quoted:
As a butcher, I can say they missed some cuts.

No flat iron on there.

  Flat iron is in there. I can't find hangar tho.

Oh yeah, skirt steak. I should have seen that.
Link Posted: 4/20/2016 12:34:37 PM EDT
Good data for #1 gf. Thanks!
Link Posted: 4/20/2016 12:38:14 PM EDT
Pulled right out of the meat buyers guide.
Link Posted: 4/24/2016 2:21:52 PM EDT

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No tongue?



 
Link Posted: 4/24/2016 2:24:34 PM EDT
It makes me so sad that my mother will never eat any steak that isn't well done.
Link Posted: 4/24/2016 2:24:51 PM EDT
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No tongue?
 
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No heart, sweetbreads, or testicles, either.
Link Posted: 4/24/2016 2:24:58 PM EDT
I could stick my head up my butcher's ass and take his word for it.
Link Posted: 4/24/2016 2:25:06 PM EDT
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It makes me so sad that my mother will never eat any steak that isn't well done.
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Link Posted: 4/24/2016 2:31:33 PM EDT
Doing an Alton Brown pot roast today.
Link Posted: 4/24/2016 2:33:23 PM EDT

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Doing an Alton Brown pot roast today.
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I'm seeing Alton Brown tonight.
Link Posted: 4/24/2016 2:35:27 PM EDT

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Quoted:
In the sirloin column........
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Quoted:



Quoted:

Where's this magical cut they call "TRI TIP"?




In the sirloin column........
Marinating with Italian salad dressing. Needs a good char on it or won't be right.



 
Link Posted: 4/24/2016 2:35:35 PM EDT

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salt,pepper cook until rare



/thread.
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Try that with brisket and let me know how that works out for you.

 
Link Posted: 4/24/2016 2:36:55 PM EDT
... Look into investing a half cattle
Link Posted: 4/24/2016 3:01:11 PM EDT

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No heart, sweetbreads, or testicles, either.
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No heart, sweetbreads, or testicles, either.


Fail cow.  



 
Link Posted: 4/24/2016 3:07:30 PM EDT
Microwave on full power for an hour or two.  No need to overcomplicate.
Link Posted: 4/24/2016 3:36:30 PM EDT
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Fail cow.  
 
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Quoted:

No heart, sweetbreads, or testicles, either.

Fail cow.  
 

That's a steer, bro.
Link Posted: 4/24/2016 3:36:46 PM EDT
Link Posted: 4/24/2016 3:46:07 PM EDT

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Quoted:


It makes me so sad that my mother will never eat any steak that isn't well done.
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Is it possible that this is how she likes them because she has never been properly introduced to different cuts and methods of prep that she may find agreeable?   In my household we always go the absolute worst cuts with loads of grizzle and the only way to make it edible was to cook it ultra well done and drown it in steak sauce.  It took me years before I could appreciate that most properly done steaks don't need that kind of harsh preparation to be enjoyable.



 
Link Posted: 4/24/2016 3:48:19 PM EDT
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Where's this magical cut they call "TRI TIP"?
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Only available in Kalifornia has been my experience.

Link Posted: 4/24/2016 3:54:43 PM EDT
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Only available in Kalifornia has been my experience.

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Quoted:
Where's this magical cut they call "TRI TIP"?



Only available in Kalifornia has been my experience.


Easily had in Vegas and Albuquerque.
Link Posted: 4/24/2016 3:57:11 PM EDT

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Quoted:





Is it possible that this is how she likes them because she has never been properly introduced to different cuts and methods of prep that she may find agreeable?   In my household we always go the absolute worst cuts with loads of grizzle and the only way to make it edible was to cook it ultra well done and drown it in steak sauce.  It took me years before I could appreciate that most properly done steaks don't need that kind of harsh preparation to be enjoyable.

 
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Quoted:



Quoted:

It makes me so sad that my mother will never eat any steak that isn't well done.


Is it possible that this is how she likes them because she has never been properly introduced to different cuts and methods of prep that she may find agreeable?   In my household we always go the absolute worst cuts with loads of grizzle and the only way to make it edible was to cook it ultra well done and drown it in steak sauce.  It took me years before I could appreciate that most properly done steaks don't need that kind of harsh preparation to be enjoyable.

 


Sounds like my mom.



She also has some paranoia about meat being cooked well enough to kill all the germs, which translates to cooking burning all the moisture and flavor out of any type of meat.
 
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