For me? It's ribeye.
For me, it's meat from an animal that doesn't require a pack of butter to taste good
>>22184318filet is the best, sirloin runner up
>>22184321>doesn't require a pack of butter to taste goodSo ribeye
>>22184326I guess. Or pork or lamb or fish or even chicken thighs.
>>22184318For me? It's longpork. But only if it's orthodox.
>>22184327All of those require far more Seasoning to Taste Good than a Humble Ribbieye
>>22184327they’re all cooked with butter? every animal is. obviously not every time but dare I say, it’s the norm. if not butter then some other kind of oil.
>>22184318Rib eye is the fool proof idiot's cutFor me, it's t-bone
Ny Strip everytime
>>22184342I feel like you could put those on a grill or in an oven and some will turn out passable some great, unlike beef, which simply doesn't have enough fat to not turn out dry without copious amounts of butter. >>22184335Come now, any meat is good with just salt
>>22184354A Ribbieye with just Salt will be much tastier than dry chicken and fishy fish lol>simply doesn't have enough fat to not turn out dry without copious amounts of butter.Lol you’ve literally never had an Humble Ribbieye, have you?
>>22184318>>22184324>>22184350 Wrong ofc. T-bone is obviously the best. It's just tough to get perfect because of the bone.>>22184348>t. pic related
>>22184354you can see clear as day that most cuts of beef are quite fatty. on the contrary, most fish is not what I would call fatty. salmon kinda is, but like you pick any “whitefish” out of a hat it’s gonna be a skinny legend.
>>22184358>dry chickenHence me mentioning chicken thighs and not breast.>fishy fishbe serious anon>Lol you’ve literally never had an Humble Ribbieye, have you?not without copious amounts of butter >>22184363>you can see clear as day that most cuts of beef are quite fattyI suppose I just disagree that they're fatty enough where they can be grilled without any extra fat and still end up as good as a pork chop. Fish is maybe not always fatty, but you really have to maliciously go out of your way to grill it dry.
>>22184318>ribeye>no rib>nor eye
>>22184381Humble Ribbieyes have much more Fat(e) than pork chops
>>22184394alright man shit you got me
not gonna lie, never had a steak in my life that can touch a good pot roasted sneed
>>22184391It's a rib of fat going down the eye (center) of the cut.
just made mine
>>22184430>keeps a tin of parsley to hand to season his food at a moment's noticebased
>>22184434Stated doing it a few months ago, it pairs really well.
>>22184430is that pesto?
>>22184448yep
>>22184406My brother. I like steak for what it is, but a fall-apart roast like that with a thick, rich sauce stands head and shoulders above the nicest steaks I've had.
>>22184318i take the Japan meat
>>22184406Beef pot roast is my favorite meal so I agree with this anon.
>>22184457Mouth-watering?Savory?Umami, even?
>>22184324spbp
>>22184318when i was a big eater it was porterhouse, these days i'd probably go for ny strip
>>22184406sloppa >>>>>>>>> non-sloppa all day every day
>>22184321So no bugs, that's it? I agree!
>>22184318>shit cap on the RE>the NY on the PH and TB is better than the NY and filet>the filet on the PH is better thanfilet>the TB has an A-cup filetcould you pick worse cuts?
>>22184324Ny has the fillet cut in it and it's cheaper you mong
>>22184400I also immediately buy anything A.I. shits out for me.
>>22184976You meat the Porterhouse. NY does not contain tenderloin. Educate yourself.
>>22185030>You meat the Porterhousepretty sure the porterhouse meats you
>>22184318Silverside is MY SIDE!
>>22184318Always wondered what all this shit is called in my language - german.Surely we don't say New Yorker Streifen.I never hear people talk about it
>>22185435Hamburger?
>>22185028>picrelWhat do you know I suppose I'd rather be wary of "nutrition facts" than the AI which compiles them for me like a search engine. Last night when I checked it myself I found similar information. Not today when I looked at different websites. >>22185435We don't have any words for any cut of beef outside of poor pronunciations of English terms in my shit language that is R*manian. Retard chefs even call steaks "steic" as opposed to the word which we already had for it "friptură". I thought it was because traditionally, we're not really beef eaters, but it is the case as well with pork that we name the cut after the body part, with small exceptions. The fact that other Westerns also don't have specific names for cuts of meat points me to the suspicion that it's only relatively recently that Americans started naming their steaks like that, because of the great industry that is cattle farming, and it's a sort of marketing device. No I will not verify my claims
>>22185559>but it is the case as well with pork that we name the cut after the body part, with small exceptionsThis cut of meat is apparently named "pork collar" in English (or Coppa Pork Roast, apparently associated with gabagool). In Romanian we call it simply "the back of a neck of a pig" which is a stupid name which is why I've used a pork chop to point to the pig's superiority to the cow- which proved fallacious. >>22184394 Your reply?
>>22185435What Americans call a New York strip is a UK striploin.American call it a sirloin steak but in Britain the reality is - it's a tougher piece we call rump steak.Different countries use different cuts and this thread is just for Americans to pretend they have decent beef.
>>22185559clueless gypsy
>>22184318For me? It's fisheye
>>22185573You say UK, but isn't it supposedly Scotland that has always had the reputation for having the best beef there? I'm guessing if you were Scottish you'd call yourself that, but at it is you seem to be trying to usurp the little glory they can claim for whatever country you actually live in. Wales perhaps? Island of Sodor?
You can make the leanest steak taste better than ribeye by creating a steak/pork fat mosaic bonded with transglutaminase.
>>22187384Scottish butchers actually use the same nomenclature for beef cuts as the rest of the United Kingdom; you try speaking coherently after 17 tinnies of Tennents Super.
Sirloin is labeled 'rump' here, its my cut of choice, even if most of that choice is a budgetary one
>>22187395>Scotland that has always had the reputation for having the best beef there?NoThe Scottish just make a fuss about it and put their flags on it, the same as the Irish, the English and Welsh don't bother.
>>22187313I usually joke and say "whiter than you Mohammed" whenever a Westerner calls me the G word for I am blue eyed. In this case I will simply say that there are likely more Romanian gypsies in Paris than in Bucharest
>>22184318
