Your most flavoursome cut of meat?

[El Presidente]

This was a great topic of discussion on FOH Zoom yesterday. There were some great inputs and I am still trying to track down where to get Elk in Oz  

 

As for beef, I love most and I do sleep around. Tomahawk/Tbone all get a good look in. 

Most flavoursome?  For me it is  Rump Cap  also known as picanha/coulotte

Love this cut of beef. 

 

 

[NSXCIGAR]

I've always preferred the New York Strip.

[Rhinoww]

Where is @rcarlson and his ribeye?

[El Presidente]

George was singing the praises of Elk yesterday. His Elk supplier gets it from New Zealand. 

I am guessing there must be one or more wholesalers bringing into Oz. I haven't found any as of yet. 

On the hunt 

[KCCubano]

Bone in filet mignon

[Ford2112]

I'm a dry aged bone in ribeye guy. Love me some rare prime rib with horseradish on occasion.

Someone mentioned elk. It's my favorite game meat 

[targa88]

1. Picanha
2. Ribeye (cap end)
3. Tenderloin ( wife's preference)

[Corylax18]

20 minutes ago, El Presidente said:

George was singing the praises of Elk yesterday. His Elk supplier gets it from New Zealand. 

I am guessing there must be one or more wholesalers bringing into Oz. I haven't found any as of yet. 

On the hunt 

I source it myself. I think all the photos I have of the harvest violate forum rules, but organic, free range Elk has completely ruined me for store bought beef. I much prefer the Cows to the Bulls, the meat is much tastier and more tender. Its the tastiest and best meet I've ever had. My grandfather provided a steady supply of Venison when I was younger and I love it, but Elk is even another level above that.  

A single 500 pound cow generates over 200 lbs of meet. Plenty to share amongst the entire hunting party. Being Ruminants, their anatomy is almost identical to a cow. However, they have almost no fat within the meet. You get pretty much all the same cuts as a cow. I mix the trimmings with organic pork fat (10% by weight) and usually end up with around 50lbs of ground meat/sausage from the smaller/less desirable cuts. I cant recommend Elk enough. 

[Çnote]

Picanha!

For a basic steakhouse cut, I'll go NYStrip. The mentioned bone-in filet tho will be on the kill list.

If you're going outside of cow, I'll vote Magret and also put some backing on Elk, I have very good memories of an Elk roast I made nearly 15 years ago...

[MickVanWinkle]

My go-to is dry aged rib-eye.  A close second is some variety of dressed up filet / surf and turf.

[Greenhorn2]

1) filet

2) ribeye

3) Buffalo burger

But it's hard to beat a good squirrel or rabbit with gravy.

[foursite12]

For beef cuts, I prefer NY Strip for full flavor. The Tri Tip we see here in SoCal, with decent marinating and cooked properly, is sensational. They don’t call it “California Crack” for no reason.

A crown pork roast can be awesome if skillfully spiced and not overdone.

Loin lamb chops are maybe my favorite but sorry Aussies, I find lamb sourced from Australia and NZ too often a bit gamey (at least what we get here in the States) for my tastes.

Elk does indeed have excellent flavor but as others have said it is almost completely fat free, which can mean dry, non-juicy results. As Cory indicated, ground elk augmented with pure pig back fat, makes for superb burgers.

[dominattorney]

Picanha for sure. Also skirt or flap. Bavette is nice too. Can't turn down a good ribeye either. 

[karp]

Surprised no one has mentioned hanger steak - it’s delicious! Aged t-bone or fresh is second for me.

[LLC]

Bone in ribeye.


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[Bill Hayes]

Rib eye steak, flame grilled

Slow cooked beef cheek

Scotch Fillet steak, flame grilled

Fire roasted clay oven Lamb Shoulder

[Low]

About a year ago, some friends and I got together and purchased two A5 wagyu rib eyes from the Matsusaka prefecture. 

I was in charge of preparing them, so I did them nigiri style. Extremely hot sear (~650°F) on each side for about 1 minute, sliced and butterflied, on top of sushi rice, with fresh grated wasabi underneath, and brushed with traditional barrel aged soy sauce. Easily the best steak dish I've ever consumed. And probably a once in a lifetime experience since that particular cut has almost doubled in price.

Other than that, I'd go with a 75-90 day aged rib eye, specifically the cap. The spinalis dorsi has to be the best part of that entire animal.

[Glass Half Full]

For me -- and for beef -- favorites are "hands down" a Teres Major (or "mock tenderloin") or a Bavette cut.  You need a great butcher (or, even better, a great farmer/processor) for those.  While not as rare as a hanger they have a similar "full on" flavor, which (for me) is well matched by good texture.  Add some fresh herb chimichurri and a great red, and, wow, that's a special meal, IMO. 

[Wookie]

Skirt steak with a simple bordelaise sauce!

[Bill Hayes]

6 minutes ago, Low said:

About a year ago, some friends and I got together and purchased two A5 wagyu rib eyes from the Matsusaka prefecture. 

I was in charge of preparing them, so I did them nigiri style. Extremely hot sear (~650°F) on each side for about 1 minute, sliced and butterflied, on top of sushi rice, with fresh grated wasabi underneath, and brushed with traditional barrel aged soy sauce. Easily the best steak dish I've ever consumed. And probably a once in a lifetime experience since that particular cut has almost doubled in price.

Other than that, I'd go with a 75-90 day aged rib eye, specifically the cap. The spinalis dorsi has to be the best part of that entire animal.

Doh, of course. Kobe beef is the best I've had in a restaurant in Tokyo. Cheers.

[Glass Half Full]

3 minutes ago, Wookie said:

Skirt steak with a simple bordelaise sauce!

Also excellent.  Classics are classics for good reason.  

[LizardGizmo]

3 hours ago, El Presidente said:

George was singing the praises of Elk yesterday. His Elk supplier gets it from New Zealand. 

I am guessing there must be one or more wholesalers bringing into Oz. I haven't found any as of yet. 

On the hunt 

You will not be disappointed! It's an incredible experience. I like to cook it slowly at 225º until it reaches 132º internal temp, then I let it cool for 10mins and reverse sear it. Beats the best cut of beef I've ever had every time.

2 hours ago, Corylax18 said:

I much prefer the Cows to the Bulls, the meat is much tastier and more tender. Its the tastiest and best meet I've ever had. My grandfather provided a steady supply of Venison when I was younger and I love it, but Elk is even another level above that. I cant recommend Elk enough. 

Couldn't agree more! I was sharing with Rob that while growing up in Northeast Pennsylvania, I had more than a lifetime's worth of venison and don't really reach for it anymore. Happy to see more Elk endorsement 

[Corylax18]

2 minutes ago, LizardGizmo said:

You will not be disappointed! It's an incredible experience. I like to cook it slowly at 225º until it reaches 132º internal temp, then I let it cool for 10mins and reverse sear it. Beats the best cut of beef I've ever had every time.

Couldn't agree more! I was sharing with Rob that while growing up in Northeast Pennsylvania, I had more than a lifetime's worth of venison and don't really reach for it anymore. Happy to see more Elk endorsement 

Its a small world! I spent about 5 years living just west of Philadelphia, my grandfather owned some land in Northern New Jersey and I learned to hunt deer with him there. Then he moved to Maine and I have to say, Moose meat is just not for me. I remember he couldn't give that meat away, no matter how you cooked it, you couldn't get rid of that "swampy" after taste. 

[LizardGizmo]

3 minutes ago, Corylax18 said:

Its a small world! I spent about 5 years living just west of Philadelphia, my grandfather owned some land in Northern New Jersey and I learned to hunt deer with him there. Then he moved to Maine and I have to say, Moose meat is just not for me. I remember he couldn't give that meat away, no matter how you cooked it, you couldn't get rid of that "swampy" after taste. 

This is wild! I'm in Morris County, NJ now and grew up in Luzerne County, PA! VERY small world. This thing of ours is really something. 🤌
I'm going to stay away from Moose meat like I am staying away from Behikes 

 

[Fuzz]

On 5/2/2023 at 9:02 AM, El Presidente said:

George was singing the praises of Elk yesterday. His Elk supplier gets it from New Zealand. 

I am guessing there must be one or more wholesalers bringing into Oz. I haven't found any as of yet. 

On the hunt 

You won't find much elk (Wapiti) in Aus. Rusa, Red, Fallow and Sambar deer are more common. The venison sold by specialty butchers are mostly from these species. Red deer have been interbred with Wapiti.

You know Rob, deer tail and deer pizzle are good for keeping the yang up...