lomo - my fav.
Rib Eye, been eating alot of short ribs latley cause they are pretty damn good too when they are nice and marbled, but the rib eye’s are just so expensive!
Love filet mignon when we go out to steak houses. NY Strip second.
On a day to day basis, I eat a lot of chicken breasts and top round steak. Pork roast is good too.
beef sirloin cut 2" thick
tuna steak grilled rare
pork tenderloin either roast whole or the chops about 1" thick (you can find the whole loins at Sams for $1.99 a pound, 8 to 10 lbs loins)
Going home tonight to about 3 lbs of venison simmering all day in the crock pot.
[quote]matko5 wrote:
Lamb.[/quote]
this man know’s his meat.
however, i cannot afford to eat lamb more than very occasionally. my favorite commonly ingested meat is turkey loin.
Filets are tender, but they have no flavor to them. Very boring steak. A rib steak will always be my favorite, especially the ones that have the larger eye on the end because they are more marbled and quite tender.
We use top round steak at our work for london broils. I don’t buy that crap though, only the best stuff for me.
Oh, i forgot to mention tri-tips. Put one of those suckers on the grill and yummy!
Ribeye but some smoked brisket can be FANTASTIC
[quote]E99_Curt wrote:
matko5 wrote:
Lamb.
this man know’s his meat.
however, i cannot afford to eat lamb more than very occasionally. my favorite commonly ingested meat is turkey loin.
[/quote]
Lol, I may be mistaken, but i’d say that’s actually a suckling pig, not lamb on that spit.
Something different, but very nice is braised ox cheeks.
I have no idea how to cook it, but if it’s on a menu at a decent restaurant, go for it.
Shanks (preferably lamb) are always good if cooked well.
Meat from my grocery store is pretty inconsistent. If the meat is good i am fine with top sirloin for steak but the cut that’s usually good here are porterhouses. I also love beef checks(barbacoa) they put it in tacos where i am from.
A porterhouse in the form of “bisteca alla fiorentina” is unbelievable.
I’ve had awesome dry-aged ribeyes.
I tend to vacillate between filets and prime ribs. Mmmm, prime rib.
If I’m having friends and family over for a BBQ, I’ll pick up some tenderloins and will marinade them for a good 24 hours. For these occasions, I head to my local butcher shop where I can get 100% organic, grain fed PRIME cut. I’ll BBQ them up to a medium-rare, as anything more on a tenderloin is a sin.
But man that’s pricey, which is why it’s not my regular occurrence, but the question was what I prefer.
Normally I’ll grab whatever is on sale, but I try to go with rib eye’s.
Big… 
Favorite, cost aside: Porterhouse (although all of you who said ribeye… Delicious, indeed.)
Favorite, cost considered: 12 hour, low-heat, partially-trimmed, oven-roasted full brisket, unseasoned. Rediculously tender, delicious with or without seasoning, can be enjoyed fatty or lean, refrigerates great, DIRT CHEAP.
SWEET LITTLE SOFT FUZZY CUDDLY BABY LAMBSEZ
so good to eat.
TRI-TIP!
I love filet when I’m at a steakhouse, especially when it’s a) wrapped in bacon or b) crusted with bleu cheese.
When I’m cooking at home? Nothing gives me wood like a grass-fed, pan-seared New York Strip.
Just wondering, have any of you tried “chuck eye roast”? It was on sale at Kroger for really cheap. I tried it, and it was really good, but really fatty. Thoughts?
I work at a grocery store meat department and yeah “chuck eye” roasts/steaks are pretty awesome if you like a fatty/marbled steak. . . plus they can also be pretty cheap when chuck roasts/steak’s go on sale. Another one that can be had pretty cheap is “flat iron.” Keep an eye out for those when English/Shoulder roasts go on sale.
BUT all that being said, nothing will compare to a good Ribeye.
-Matt
It’s interesting how sometimes the same name for a cut of beef can mean different things in different parts of the US – New York strip and London Broil to name two examples. Anyhow, some of my favorite meats are lamb…especially prepared en confit.
Costco has a reasonably priced boneless lamb roast that will last me two or three days – stuff the meat with garlic, marinade it in lemon and wine (and a few herbs if wanted, bay leaf, thyme, and rosemary are all good options), and slow cook it for a day in a crock pot.
Also, a couple of months ago I went to an Austrian restaurant and ordered a whole slow-roast leg of pork with the best sauerkraut I’ve ever eaten. The pork still had skin, and thus a huge layer of fat, but if you pull that off and eat the meat below it’s fairly lean and the flavor was just wonderful…memorable…I’m drooling just thinking about it.
And the roast was really slow, almost like a real southern BBQ, where it takes a couple of days at low temperature to roast the whole pig and the meat easily pulls off the bone.
Off topic side thought – Man, this Velocity Diet works but I’m getting some very serious specific food cravings…I feel like I’m in one of those old cartoons where one character looks at another and sees a whole cooked turkey or something…I’m looking at recipes.wikia.com like it’s some high-end porn site.
Ah, that reminds me, look up Khalia, a beef stew from Georgia (as in the country, not as in the Dukes of Hazard)…with a few mods that can be made either low carb or low fat as your diet demands, and damn it’s good. Now I’m just being masochistic…damned V-Diet