Favorite Cut-O-Cow

[Motor]

F-it.... go with the Porterhouse. Then you have the T-bone and the Ribeye, bitches!!!

Mylo

Exactly! Moooooooooo!

My butcher has brought in New Yorks that come from beef raised on potatoes. Haven't had one yet. He says they taste more like beef. I'll report when I conduct my tests.

-Motor

[baltobrewer]

Definitely a thick NY stripper with montreal seasoning and a cold hoppy IPA alongside it. Also there will be steamed broccoli.

Smoove out.

[BrewTa2]

A 24oz USDA Prime Porterhouse, medium rare!

[triple-oh-six]

F-it.... go with the Porterhouse. Then you have the T-bone and the Ribeye, bitches!!!


Mylo

A porterhouse is a filet and a (ny)strip.
It is a T-bone if the filet side is less than 1.25" thick at it's thickest.

Sorry Mylo, I cooked steaks for 12 fucking years. But not anymore.

That being said, a MR Porterhouse as big as my face w/ a Saizon is my favorite,
no option above so I just took off my pants.

[Lars]

He says they taste more like beef. I'll report when I conduct my tests.

Wait??? Beef that tastes like... BEEF? You have got to be kidding me!!!I want my beef to taste like pork!

All kidding aside, if you find a good butcher make friends with him asap! My uncle was a butcher and they do keep some of the best cuts of meat for themselves. The absolute best steak I have ever had was when he threw a BBQ for one of my cousin's church groups. Lets see... that was almost 20 years ago, and I still remember the steak! Yes, it was THAT good.

[hotrod38]

You left out tube steak. How's JP going to vote for his favorite meat. I'll have the fillet please.

[Motor]

All kidding aside, if you find a good butcher make friends with him asap!

Besides Push & Sven, my favorite Butchers, my guys in North Beach rock. Family business, third generation, make sure you know they're "meat-cutters" not butchers (butchers cut apart the whole animal-meatcutters cut the chunks of animal into stuff we buy). They make their own sausages of all types. Italian variations are the regular, but they do lamb, calabrese, variations on really hot, corned beef, polenta (!), and smoked and bbq stuff. They did a 35 minuted self-produced video on how a beef leg (hindquarter) is cut into all the various cuts. Cool place, Little City Meats...Vallejo & Stockton in SF.

-Motor

[J.Brew]

Sorry Mylo, I cooked steaks for 12 fucking years. But not anymore.

That being said, a MR Porterhouse as big as my face w/ a Saizon is my favorite,
no option above so I just took off my pants.

+1 Amen brother. A Porterhouse for me, hands and pants down!