WINNERS ANNOUNCED!! Favourite cut of beef? Weekend comp

[El Presidente]

OK I am just giving you an excuse to bring out and prepare your favourite cut of beef for the weekend 

What is your favourite cut of beef? 

I have a few. Wagyu rib eye on the bone (slow cook in oven for an hour at 105 c/ 210)F and finished on the grill for 4 minutes), Wagyu eye fillet (two fingers thick), Wagyu sirloin. 

We are  indeed blessed to have great steak in this land that is easily sourced and cooked at home.  

I will put up 5 samplers of N1 and N3 Nudes (a mix) for this weekend. 

Let us know your favourite but then post here with a description & photograph. Even better with a cigar in the pic! Let us know what you are drinking with it 

*One sampler to the photo/description with the most likes. 

*4 samplers ot be drawn from all entries. 

I am posting it today so that you have plenty of time to prep. Drawn Wednesday local!

Enjoy and I look forward to a peek into your meat eating world! 

 

[Kyle5575]

First post on here has to be about steak! Favorite cut of beef was some A5 Wagyu Filet slices with black truffle over top. Was part of an amazing Japanese Omakase I had for New Years Eve. Have a terrible photo for that one so as a bonus I'll add my most recent homemade one a nice and easy sous vide strip (132 degrees F at 1 hour) and seared with a cast iron and torch combo.

 

 

[Cigarsandmalts]

My favorite bite of beef was a piece of lightly seared wagyu nigiri. Melt in your mouth beef flavor explosion. 

It was the highlight of one of the most expensive omakase meals I’ve ever had but would definitely spring for it again!

 

[mt1]

My favorite cut of beef is the beef rib--plenty of fat, relatively affordable cut, and tons of beef flavor.  The only downside for me is you can't have it too rare and need to make sure the fat is rendered (medium-rare, which is similar to how I like Wagyu).  Second to that would be a nice grilled ribeye, tons of flavor, some fat--I firmly believe the beef flavor is all in the fat and you need some amount of fat for the best steak.

The key to good steak is fear.  You have to make sure the steak knows you're in charge and scare it into submission.  You have the cigar and you're master of the grill.  Smoke a Monte 4 while grilling for maximum flex.

[westg]

My favourite .....all of them . I will post this,  a mongrel cut hunk of beef on the bone. Barbecued with salt and pepper cooked farely rare that is it. A half decent bottle of red . No sides that is it. . A friend of mine and I catch up and do it once in a while ..Cigar Partagas D 4

We eat  it and growl like animals .I am a meat eater!

 

 

[targa88]

Reverse seared ribeye 

Finishing touch of garlic butter

[Benson]

As much as I wish I could join in with the wagyu guys, I haven’t had the opportunity...

My go to celebration cut is PORTERHOUSE. Not just any t-bone, these have everything: NY strip on one side, filet on the other, and a bone in the middle for extra flavor.

I use a sous vide (the Boveda bag of cooking, you can’t mess up) at 127F for two hours. Then I get a cast iron ripping hot, toss on butter, S+P, garlic and rosemary, and sear the meat for 1-2 min per side to get a good crust.

Usually results in what I describe as “meat drunk” due to its size but totally worth it. 

[Frozen North]

Alberta grown Ribeye is the best.

[joey rockets]

I agree with Benson above.  A porterhouse graded USDA Choice is the pick for USA beef fans.  You have to go to the right big city restaurant to find Japanese beef for the most part.  I know of no grocer that sells it.

[xelzh]

A Kobe beef that I had in Japan. They even showed the birth certificate of the cow and it even had a name! The fat and flavours were sick and it melted instantly like butter in my mouth. The only seasoning needed was salt and pepper. Even an old man with no teeth can bite it through easily. 

[BrightonCorgi]

Bone In Rib Eye is what I'd pick at a steakhouse.  Flank is contender for home grilling.  Brisket if it's for the family.

[El Presidente]

3 hours ago, FrancisK7 said:

Ive never had it. The marbling looks amazing, but it must make the meat taste very fatty, even after its rendered?

For home I grill A5 Wagyu Eye fillet cut 2 fingers thick.  Melt in your mouth stuff and not fatty. 

Favourite restaurant serves an A7 Wagyu Sirloin. Superb. 

Yes, you need to cook it a little lower and longer (after the initial sear).  They are quite resilient. 

Wagyu is widely found here and at increasingly good prices although more expensive right now due to the drought and increasing feed prices.

 I pay $49 a kilo locally ($34 USD  for 2.2 pounds) for A5 Wagyu Eye Fillet. 

 

some background:

Australian Grading System

The Australian grading system for Wagyu is very similar to the Japanese system. However, instead of going up to a quality score of 12, the Australian system only goes up to 9. The ranges of quality scores required to achieve a quality grade from 1 to 5 are also the same, but the Excellent rating only includes scores of 8 and 9. Grade A5 meat in Australia, then, is very similar to an A5 score given to Wagyu in Japan.

[Ethernut]

My favorite steak happens to be the one on my plate. Lately I’ve been on a bit of a marinaded beef Argentinian style with a savory fresh Chimichurri kick. Photos are from an Argentinian grill in Ybor City Tampa. The table grill kept the meat warm and sizzling with lump charcoal. In the pan was, Skirt Steak, Beef Rib, Chicken, Pork Chop, Blood Sausage, and sweet breads (thymus). Legit!

 

 

 

 

..and so at home I Cast iron sear my own marinaded sirloin (inexpensive and tastes phenomenal with the marinade) and roll my own fresh Chimichurri. Big hit with the wife fo sho! Now, to answer the question for real. Current fave is Prime Ribye sous vide or reverse seared. Costco baby!

 

 

[SigSauer516]

I love Galbi (Korean BBQ). Can't enjoy steak now.  Also the Brisket at Greenberg's Deli in Las Vegas  (New York New York casino) has ruined all other briskets for me.

[LLC]

Bone in ribeye is my go to at home or in a steakhouse.


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[Wailbait]

I certainly have far more mundane tastes than this but my brother was bringing over some REALLY silly wines and requested a bonkers steak.  Fortunately I still know a few folks around LA.  A5 Takamori.  This is one of those “steaks with a story.” (Cows feed in leftover grist from the Dassai sake brewery..  blah blah)  I have had access to some A5 Miyazaki in the past and its superb but This stuff was good. I’m literally just submitting the pic as steak porn.  Lately I’ve actually made a couple great steaks from prime English cut short ribs which are cheap and cheerful.

[GasGuy82]

I have two favorites, one of which I had tonight before I saw this thread. Both cuts are available, alternatinglt from my local grocer: Prime/Wagyu Market Steak and Prime/Wagyu Hangar Steak. The Market Steak is a combination of Ribeye and Chuck Steak and delicious. A prime steak is$9.99 USD/lb or Wagyu is $19.99USD/lb. The hangar I love and appreciate its rich, irony goodness and pricing Is similar to the market steak. I seldom buy the popular cuts anymore with these as my choices

[99call]

Love a good steak frites with a 'bavette' cut.      I get that expensive cuts have a luxurious mouthfeel etc, but i find that fiberous cheaper cuts, have a deeper, beefier flavour. 

With either a salsa verde, or a fresh flatleaf parsley garlic butter, I love the stuff

 

Also a massive shoutout to oxtail stew with dumplings, such unbelievable depth of flavour.   Used to be such a cheap cut of meat, now the hipsters have buggered everything up, and it's ££££

 

[rckymtn22]

For me it is tenderloin.

[TheFullMontecristo]

for me nothing and I mean nothing beats a good rare prime rib roast.

 

[Meklown]

I love beef. I have it maybe for maybe 10 meals a week (excluding breakfast), all types of cuts and styles.

Because of this comp today, I had to have beef. Thanks prez for the excuse! 

Today was hotpot with both Jap and local China beef, with sake and whisky and a upmann no2. 

[Mikeltee]

12 hours ago, El Presidente said:

For home I grill A5 Wagyu Eye fillet cut 2 fingers thick.  Melt in your mouth stuff and not fatty. 

Favourite restaurant serves an A7 Wagyu Sirloin. Superb. 

Yes, you need to cook it a little lower and longer (after the initial sear).  They are quite resilient. 

Wagyu is widely found here and at increasingly good prices although more expensive right now due to the drought and increasing feed prices.

 I pay $49 a kilo locally ($34 USD  for 2.2 pounds) for A5 Wagyu Eye Fillet. 

 

some background:

Australian Grading System

The Australian grading system for Wagyu is very similar to the Japanese system. However, instead of going up to a quality score of 12, the Australian system only goes up to 9. The ranges of quality scores required to achieve a quality grade from 1 to 5 are also the same, but the Excellent rating only includes scores of 8 and 9. Grade A5 meat in Australia, then, is very similar to an A5 score given to Wagyu in Japan.

How about sending me a few pounds of that ribeye with the next order? They sell Waygu by the ounce here if that tells you anything. It's not graded nor is it Kobe. You will only find a few farmers in each state. I have one that is 60 miles north. Great guy, but $400 to feed a family of six one meal, I'd rather buy a box of cigars and slum it with my USDA choice. Ribeye runs $7-$20 a pound. For $7 it's usually a whole rib roast bone in which is how this family rolls.

[MrGinger]

14 hours ago, El Presidente said:

 

Wagyu is widely found here and at increasingly good prices although more expensive right now due to the drought and increasing feed prices.

 I pay $49 a kilo locally ($34 USD  for 2.2 pounds) for A5 Wagyu Eye Fillet. 

WOW!  Please send a pallet or two my way.  I can't imagine getting it that cheap.  Especially for fillet.  Here in Vancouver it is $375/kg for A5 Striploin!!  

 

My two favourites are bone in ribeye or a fillet.

[Colt45]

[joey rockets]

The beef grading system in the USA is short and sweet with top quality steaks coming from either USDA Prime or USDA Choice.  With the exception of a true prime rib, I actually prefer a steak from the less fatty USDA Choice which still needs to be trimmed prior to cooking.