Best cut of steak ?

  • Thread starter Thread starter Capemuscle
  • Start date Start date
Do you always need to tenderize before you marinade and plastic wrap the pan
 
Sorbate said:
Ribeye all the way, but I like fat. A good ribeye will be more tender than tenderloin. If you are a lean meat eater than tenderloin. And yes the small part on the T-bone is tenderloin.
If you guys lived close you would understand what really good, consistent meat tastes like.

Tbone without tenderloin is a striploin steak. Just like prime rib without the bone is ribeye steak.

You guys have any meat questions ask
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I knew you would chime in sooner than later bro😜
 
Capemuscle said:
Do you always need to tenderize before you marinade and plastic wrap the pan
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I never tenderize a marinated steak (sometimes I let em juice up to 36 hours) no need for wrap unless there are many food ordors in your fridge... I normally use my bar fridge for this reason.
 
If you buy aged meat you don’t need to tenderize. Marinating to tenderize or other methods, just don’t taste the same or have the same texture. It will work, unless you are spoiled like me then you can’t go back.
 
Sorbate said:
Ribeye all the way, but I like fat. A good ribeye will be more tender than tenderloin. If you are a lean meat eater than tenderloin. And yes the small part on the T-bone is tenderloin.
If you guys lived close you would understand what really good, consistent meat tastes like.

Tbone without tenderloin is a striploin steak. Just like prime rib without the bone is ribeye steak.

You guys have any meat questions ask
Click to expand...

is there a steak called the hanger? I heard mention it in a horror movie once and always wondered if it was real or just made up for the movie
 
Heli said:
Bison or Beefalo the cross breed is awesome. The ribeye I have had from both is to die for.
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Never had the beefalo (will add to my list to try) but I eat bison one of my meals 5 days per week.

Brother got a tag for elk this year so we heading out in the fall for that and white tail.




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Sorbate said:
Ribeye all the way, but I like fat. A good ribeye will be more tender than tenderloin. If you are a lean meat eater than tenderloin. And yes the small part on the T-bone is tenderloin.
If you guys lived close you would understand what really good, consistent meat tastes like.

Tbone without tenderloin is a striploin steak. Just like prime rib without the bone is ribeye steak.

You guys have any meat questions ask
Click to expand...

In the US you can get the Bronson...bone-in New York. Those are nice! How come we never get those up here in Canada?


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Oldguyjiujitsu said:
I do love a bison ribeye when i can get it....hmmmm
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You don't find that bison is kinda "dry" when BBQed? I find any cut that is too lean makes for a mediocre BBQ, you need the fat to have it nice and juicy. But what do I know, I haven't had a steak in over a year, I refuse to pay the retarded price they're asking for them now.
 
faller said:
You don't find that bison is kinda "dry" when BBQed? I find any cut that is too lean makes for a mediocre BBQ, you need the fat to have it nice and juicy. But what do I know, I haven't had a steak in over a year, I refuse to pay the retarded price they're asking for them now.
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No not at all. Bison is not as lean as deer or elk and i stick to the ribeyes so it has a little fat. If you cook to medium rare you can cut it with a fork and the flavour is very rich...not gamey.
 
faller said:
You don't find that bison is kinda "dry" when BBQed? I find any cut that is too lean makes for a mediocre BBQ, you need the fat to have it nice and juicy. But what do I know, I haven't had a steak in over a year, I refuse to pay the retarded price they're asking for them now.
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Hence why I like the beefalo, and that I like at most medium rare.
 
faller said:
You don't find that bison is kinda "dry" when BBQed? I find any cut that is too lean makes for a mediocre BBQ, you need the fat to have it nice and juicy. But what do I know, I haven't had a steak in over a year, I refuse to pay the retarded price they're asking for them now.
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They took the leaner health aspect out of it when it didn’t get that popular and tried to make it more marbled like beef. Majority of a bison is trim. It’s all front end, lol.
So it’s not dry anymore, but no healthier than beef.
 
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