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Posted: 4/20/2016 9:23:29 AM EDT
Cool link, some of these cuts I have never seen before
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Posted: 4/20/2016 9:25:21 AM EDT
[#1]
This thread makes me want steak for breakfast.
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Posted: 4/20/2016 9:26:11 AM EDT
[#2]
You avatar sucks
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Posted: 4/20/2016 9:38:13 AM EDT
[#3]
salt,pepper cook until rare
/thread. |
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Posted: 4/20/2016 9:42:30 AM EDT
[#4]
Quote HistoryQuoted:
This thread makes me want steak for breakfast. This. I just had frickin oatmeal. |
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Posted: 4/20/2016 9:43:52 AM EDT
[#5]
Where's the beef, I mean link?
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Posted: 4/20/2016 9:49:07 AM EDT
[#6]
Damn I want to grill now.
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Posted: 4/20/2016 10:19:42 AM EDT
[#7]
never seen beef country style ribs before, pork yes beef no
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Posted: 4/20/2016 10:22:05 AM EDT
[#8]
Where's this magical cut they call "TRI TIP"?
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Posted: 4/20/2016 10:24:34 AM EDT
[#9]
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Posted: 4/20/2016 10:25:10 AM EDT
[#10]
How about a link to the site you got the pic from?
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Posted: 4/20/2016 10:26:04 AM EDT
[#11]
Quote HistoryQuoted:
Where's this magical cut they call "TRI TIP"? In the sirloin column........ |
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Posted: 4/20/2016 10:29:35 AM EDT
[#12]
As a butcher, I can say they missed some cuts.
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Posted: 4/20/2016 10:31:56 AM EDT
[#13]
I want that as a laminated poster in my garage.
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Posted: 4/20/2016 10:39:36 AM EDT
[#14]
That cow got 'sploded...
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Posted: 4/20/2016 10:42:14 AM EDT
[#15]
And here I am snacking on celery and peanut butter
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Posted: 4/20/2016 10:42:32 AM EDT
[#16]
No smoking? Fail.
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Posted: 4/20/2016 10:47:05 AM EDT
[#17]
Quote HistoryQuoted:
No smoking? Fail. That falls under slow cooking. |
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Posted: 4/20/2016 10:51:56 AM EDT
[#18]
Quote HistoryQuoted:
Where's the beef, I mean link? El click-o el picture-o Edit - Never mind, I'm still in my "morning 'tarded" phase. A.W.D. |
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Posted: 4/20/2016 10:54:35 AM EDT
[#19]
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Posted: 4/20/2016 10:56:31 AM EDT
[#20]
This thread makes me hungry.
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Posted: 4/20/2016 11:01:51 AM EDT
[#21]
I always thought I could just put meat on the grill
 
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Posted: 4/20/2016 11:05:50 AM EDT
[#22]
Quote HistoryQuoted:
As a butcher, I can say they missed some cuts. No flat iron on there. |
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Posted: 4/20/2016 11:08:17 AM EDT
[#23]
Quote HistoryQuoted: As a butcher, I can say they missed some cuts. Where in TX are you a butcher?  |
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Posted: 4/20/2016 11:09:31 AM EDT
[#24]
another one |
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Posted: 4/20/2016 11:10:11 AM EDT
[#25]
Quote HistoryQuoted: No flat iron on there. Quote HistoryQuoted: 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. |
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Posted: 4/20/2016 11:15:31 AM EDT
[#26]
Quote HistoryQuoted:
Flat iron is in there. I can't find hangar tho. Quote HistoryQuoted:
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. |
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Posted: 4/20/2016 12:34:37 PM EDT
[#27]
Good data for #1 gf. Thanks!
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Posted: 4/20/2016 12:38:14 PM EDT
[#28]
Pulled right out of the meat buyers guide.
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Posted: 4/24/2016 2:21:52 PM EDT
[#29]
Quote HistoryNo tongue? |
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Posted: 4/24/2016 2:24:34 PM EDT
[#30]
It makes me so sad that my mother will never eat any steak that isn't well done.
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Posted: 4/24/2016 2:24:51 PM EDT
[#31]
Quote HistoryQuoted:
No tongue? Quote HistoryQuoted:
No tongue? No heart, sweetbreads, or testicles, either.
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Posted: 4/24/2016 2:24:58 PM EDT
[#32]
I could stick my head up my butcher's ass and take his word for it.
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Posted: 4/24/2016 2:25:06 PM EDT
[#33]
Quote HistoryQuoted:
It makes me so sad that my mother will never eat any steak that isn't well done. 
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Posted: 4/24/2016 2:31:33 PM EDT
[#34]
Doing an Alton Brown pot roast today.
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Posted: 4/24/2016 2:33:23 PM EDT
[#35]
Quote HistoryQuoted: Doing an Alton Brown pot roast today. I'm seeing Alton Brown tonight. |
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Posted: 4/24/2016 2:35:27 PM EDT
[#36]
Quote HistoryQuoted: In the sirloin column........ Quote HistoryQuoted: Quoted: Where's this magical cut they call "TRI TIP"? In the sirloin column........ |
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Posted: 4/24/2016 2:35:35 PM EDT
[#37]
Quote HistoryQuoted: salt,pepper cook until rare /thread.  |
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Posted: 4/24/2016 2:36:55 PM EDT
[#38]
... Look into investing a half cattle
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Posted: 4/24/2016 3:01:11 PM EDT
[#39]
Quote HistoryQuoted: No heart, sweetbreads, or testicles, either. Quote HistoryQuoted: Quoted: No tongue? No heart, sweetbreads, or testicles, either. Fail cow. |
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Posted: 4/24/2016 3:07:30 PM EDT
[#40]
Microwave on full power for an hour or two. No need to overcomplicate.
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Posted: 4/24/2016 3:36:30 PM EDT
[#41]
Quote HistoryQuoted:
Fail cow.
Quote HistoryQuoted:
Quoted:
Quoted:
No tongue? No heart, sweetbreads, or testicles, either. Fail cow.
That's a steer, bro. |
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Posted: 4/24/2016 3:36:46 PM EDT
[#42]
Where to buy posters, handouts, etc https://www.dmsfulfillment.com/NCBA/Secure/StoreItems.aspx?ITEMS=ALL
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Posted: 4/24/2016 3:46:07 PM EDT
[#43]
Quote HistoryQuoted: 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. |
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Posted: 4/24/2016 3:48:19 PM EDT
[#44]
Quote HistoryQuoted:
Where's this magical cut they call "TRI TIP"? Only available in Kalifornia has been my experience. |
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Posted: 4/24/2016 3:54:43 PM EDT
[#45]
Quote HistoryQuoted:
Only available in Kalifornia has been my experience. Quote HistoryQuoted:
Quoted:
Where's this magical cut they call "TRI TIP"? Only available in Kalifornia has been my experience. Easily had in Vegas and Albuquerque.
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Posted: 4/24/2016 3:57:11 PM EDT
[#46]
Quote HistoryQuoted: 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. Quote HistoryQuoted: 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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