I usually buy very large portions like a chuck roll at least and then get all sorts of different cuts out of it. I go to those stores that restaurants buy their meat from. So I guess what I do, is I butcher my own shit and I pretty much eat it all.
I'll be real, I'm no professional butcher though and I do basic shit. Give me a top or bottom round and I'm probably making big bags of jerky, I mentioned a chuck roll so you already know I just cut my own steaks out of that... like the fake rib eye that tastes the same. I do other shit like making London broils out of briskets and whatnot. I basically eat it all. The grinder makes the rest into hamburger. I do the same shit with Chicken and Turkey... I just eat it all.
It's actually a lot cheaper doing that instead of buying all the individual items from a store, but not everybody has access to all the shit I have.
I basically enjoy it all, but I use certain parts to make the stuff I like to eat. Some people will take a bottom round and basically cook it whole, while I use that just for jerky... and only for jerky.
I was all about this beer called Comatose while I was still living in Washington State. Military moved me all the way from the West Coast to the East Coast recently though and they don't have it here. Now I'm either drinking Hop Bullet or Big Little Thing IPA. Beer is weak, so it's hard to find something close enough to 10% alc. in that department.
I actually just cut down from Vodka... Grapefruit would give me that stomach acid issue. I've got too many years of alcohol abuse on my body though most likely. I'm actually less than a week from doing nothing but eating meat and lifting weights... and a bunch of running. Decided I'm gonna get off the sauce and get buff again... thus cutting back from Vodka and sticking to only beer. I'm working my way down to no alcohol... a little less each night. I timed my quitting date with the arrival of a new treadmill. lolz
I just had my bike replaced from the one stolen. I've just begun riding again. It'll take about 3 months, but I'll be back in shape. When I get tired of drinking, I quit for a year or two.
@d_bone_steak I know I could send this in messages but I'll keep testing out some functions of this site. Remember I used 3 new ways to get guaranteed MHO without typing shit?
I probably won't use it on this account though. Since I posted these comments, people will be watching me. Just not needed. Plus this is the 10th dildophobe clone already, I'm sure some moderators will spaz the hell out of this account once they see me on leaderboards.
@Dіlԁοphοbe forgot to mention but I turned off the VPN already so I will say here. Influencers like @d_bone_steak receive giftcards monthly for being #1 influencer. 1 for each gender. So spend 1 hour per month using 2 accounts and you will receive combined 50usd to spend on amazon junk.
I had to go to a Regional Massage Conference over 20 years ago, and usually these things were dull, with mostly classes (which I need to take anyway, but still - - - - - ). Anyway, the conferences typically includes a sit-down dinner. This one offered an "hors d'oeuvres table". We were really bummed by the name, until we saw what they considered "hors d'oeuvres". The stars of the spread were 2 ounce (at least) filet "kabobs", beef tenderloin slices on skewers, au jus. So, I had about 6-7 of those guys, so the best part of a pound of tenderloin filets! Mini-pizzas, mini-tacos, each about the size of a "slider" hamburger from White Castle or Krystal; onion ring mini-stacks, mini-hot dogs, anything you could find on a dinner menu, just "miniature"!!! I did have a veggie kabob or two, just to say I "ate healthy". About an hour later, they cleaned up the remaining "main dish hors d'oeuvres" and brought out a dozen different varieties of tartlets/hand pies- cherry, apple, berry, and as I recall, they had an ice-milk machine (think Tastee Freeze) and we could make our own sundaes! They never had a regional convention this good EVER again- probably broke the regional treasury.
Sure thing I wasn't sure if it got you as soon as I performed the action it jumped to another page. I swear I thought it wiped the statement off. I haven't asked that many questions.
I'm here on Girls Ask Guys, diving into the savory world of steaks, sharing my culinary adventures and seeking out those hidden gem cuts that make my taste buds dance. Speaking of favorites, you've got a solid choice with ribeye! It's actually my top pick too. The beautiful marbling in a ribeye ensures that juicy, flavor-packed experience with every bite. I totally get the allure of porterhouse and New York strip steaks as well; they offer that wonderful balance of texture and flavor. It's like choosing between classic hits - hard to go wrong, but everyone's got their personal chart-topper. What cooking method do you prefer for your ribeye? I'm always a sucker for a perfectly seared crust with a medium-rare middle. 🥩🔥
They're like third after porterhouse, which one side is your New York and the other tenderloin, then Ribeye to me. But it's all in taste. It's a hard steak. I personally like cow quite a bit.
Ok. I remember a place I worked as a kid. They offered 7 or 11oz. Filets. Those 11s were tough when ordered mw or well done. Like 45 minutes to keep from burning.
Yes, MR even a bit under for me. I had the best steak in my life, and I've cooked so many so naturally have eaten many. It was a 16oz ribeye but very aged. It had this flavor like nothing I can even describe. I had that at a restaurant called Landrys, in Galveston. They have two, one old retro style and a modern one. I hear there is one in Dallas as well.
You've never heard of beefsteak tomatoes? As for steak, I don't eat that, either. Hamburger, Steak-ums, roast beef sammiches, sure! Just not steak. Dad gave me a piece of his a long time ago and, although I didn't mind the taste, it was rather pointless. All I could do with it was chew and chew and chew! I couldn't break it up so, I did what I could with it and then gave it to the dog. She loved it!
Heh, really like'em all. I discovered that shank steak, has the round bone with the hole through it, makes the best beef stew. Maybe add a little chuck steak and the things you like.
It’s a Brazilian cut, It’s also known as a sirloin cap, and sold in North American grocery stores as a top sirloin cap roast, rump cap, or coulotte steak. It can be cut into steaks, or cooked as a roast. It still has a nice layer of fat on top which melts into the meat as it cooks.
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