targa88 Posted May 4, 2023 Share Posted May 4, 2023 On 5/2/2023 at 12:08 AM, NSXCIGAR said: I was at Costco earlier this year and I saw a 3 pack of choice NY that was so marbled it could have passed for cheap wagyu. Incredible looking. They were the best steaks I've ever had from Costco including filets or ribeye. The major issue I have with Costco (locally) - cuts are all mechanically tenderized.... Rather buy a whole portion and cut it to my specs - if vacuum sealed then it has not been tenderized 1 Link to comment Share on other sites More sharing options...
Fuzz Posted May 4, 2023 Share Posted May 4, 2023 4 hours ago, targa88 said: The major issue I have with Costco (locally) - cuts are all mechanically tenderized.... Rather buy a whole portion and cut it to my specs - if vacuum sealed then it has not been tenderized The meat is no longer manually tenderized because of several unfortunate instances where workers got a little too handsy with the meat.... Link to comment Share on other sites More sharing options...
targa88 Posted May 4, 2023 Share Posted May 4, 2023 7 hours ago, Fuzz said: The meat is no longer manually tenderized because of several unfortunate instances where workers got a little too handsy with the meat.... Still continues here - as it is clearly indicated on the label 1 Link to comment Share on other sites More sharing options...
Fuzz Posted May 4, 2023 Share Posted May 4, 2023 1 hour ago, targa88 said: Still continues here - as it is clearly indicated on the label Spanking Tenderizing the meat.. Link to comment Share on other sites More sharing options...
dominattorney Posted May 4, 2023 Share Posted May 4, 2023 17 hours ago, Corylax18 said: I haven't, but ill have to check it out next time I'm in the area. I usually spend most of my time in Morristown and Bernardsville. Not sure if it's still there because my family left the area so I haven't been back in 6 years. It's a decent Chinese place but Wednesday or Thursday nights they'd have world class jazz acts that only cost you the price of dinner. Owner had some connect with the jazz world and would scoop acts that were blowing through Lincoln Center on the weekends to play a few sets earlier in the week. 1 Link to comment Share on other sites More sharing options...
BrightonCorgi Posted May 4, 2023 Share Posted May 4, 2023 10 minutes ago, Fuzz said: Spanking Tenderizing the meat.. Nusr-et has to be the worst rip off joke steak house in the industry. I would not want to eat there again if someone else was paying. 1 Link to comment Share on other sites More sharing options...
BlueRidgeFly Posted May 4, 2023 Share Posted May 4, 2023 On 5/1/2023 at 10:50 PM, Corylax18 said: My parents grew up in Mendham and Madison, most of my Dad's side of the family still live in Bernardsville and Basking Ridge. I know the area very well and it will always feel like home. Small world… I grew up in Bridgewater, family still lives there and in Bernardsville. I’m up there, and NE PA with my wife’s family, several times a year. 1 Link to comment Share on other sites More sharing options...
Frozen North Posted May 4, 2023 Share Posted May 4, 2023 As LLC has already stated. The bone in rib-eye is duh best. Next question. 1 Link to comment Share on other sites More sharing options...
BrightonCorgi Posted May 4, 2023 Share Posted May 4, 2023 How did this thread get so far without anyone mentioning a Peter Luger's "Steak for 2" Porterhouse! 2 Link to comment Share on other sites More sharing options...
El Presidente Posted May 4, 2023 Author Share Posted May 4, 2023 Di and I love this steak. I don't go out often for steak, but when I do it is to Moda. Bistecca alla Fiorentina for two. We might be having it later today. 3 Link to comment Share on other sites More sharing options...
Frinkiac7 Posted May 5, 2023 Share Posted May 5, 2023 Filet/tenderloin takes the cake for me most consistently -- it's my go-to. I am also very partial to hanger steak (when I can find it). Probably more flavorful assuming I can find it. Many butchers/grocers here don't consistently stock it. Bone-in short ribs, flanken cut with a good 2-3 inches of meat beyond the bone are also very good. Picanha is nice when you can find it. I have had a couple of "Denver" or "Zabuton" steaks recently, both at a restaurant and just off the shelf at local meat market, which have been pretty good. On any given day I will reach for filet, though. That's what we just grabbed and grilled yesterday, for example! Link to comment Share on other sites More sharing options...
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