Comments

  • Whole tenderloin isn't any good - too much moisture.

    Better cut it into medallions (tournedos) and cook them fast.
  • Good. Now return my sirloin to the price appropriate range it deserves where it was the perfect cut of meat I wanna eat whole and few to no additives and in a reasonable price point I would buy my delicious cut.
  • ooh, good call on neck! and on flatiron. interesting split on hanger - I think it just suffers from popularity and what that does to pricing - you used to be nearly unable to buy it, because the butcher keeps it for thems-ownself - and when you could buy it was (in the very distant past) dirt cheap. ditto what's been happening to flatiron and even oxtail (I think it was rose been trying on pork and beef neck recently, as alternative to oxtail?)
  • If you can find it, the Denver steak is a great cut for it's price point.  Nice marbling and practically zero need to trim any fat or silver skin.

    And I agree, the neck is very much under utilized. So it'll be cheap until it becomes the next fad cut.
  • tintar: ooh, good call on neck! and on flatiron. interesting split on hanger - I think it just suffers from popularity and what that does to pricing - you used to be nearly unable to buy it, because the butcher keeps it for thems-ownself - and when you could buy it was (in the very distant past) dirt cheap. ditto what's been happening to flatiron and even oxtail (I think it was rose been trying on pork and beef neck recently, as alternative to oxtail?)


    The place I go to for them is the Mexican grocers, they cut them just right and they're cheap. Get them tender(when the cartilage and collagen break down) and pour BBQ sauce on them.
    /Spine is also a option
  • FrancoFile: Whole tenderloin isn't any good - too much moisture.

    Better cut it into medallions (tournedos) and cook them fast.


    There's no good way to cook a whole tenderloin if it isn't pork. You're correct, you have to cut it up and sear the pieces to keep the juice in. Otherwise you're just wasting 40% of an expensive cut by cooking it too much.
  • Beef tongue is something that stood out to me.
    I see it offered at the butcher, but haven't given it much thought. Has anyone here prepared it?
    From the recipes I've been reading, it pretty much always starts with a couple hours simmering in aromatics, and then peeling off the tough outer skin.
  • Redh8t: Beef tongue is something that stood out to me.
    I see it offered at the butcher, but haven't given it much thought. Has anyone here prepared it?
    From the recipes I've been reading, it pretty much always starts with a couple hours simmering in aromatics, and then peeling off the tough outer skin.


    I've been eating it since I was a little kid.

    Put in a pot with aromatics for 4 hours and then peel and slice and eat pretty much covers it.  Bay leaf, lightly bruised garlic, whole pepper corns is what I use.

    Makes an awesome sammich. Tastes like super tender roast beef.
  • Redh8t: Beef tongue is something that stood out to me.
    I see it offered at the butcher, but haven't given it much thought. Has anyone here prepared it?
    From the recipes I've been reading, it pretty much always starts with a couple hours simmering in aromatics, and then peeling off the tough outer skin.


    I haven't prepared it myself but the handful of times I've tried it is on chilaquiles that I've gotten from this awesome Mexican place nearby.

    It's good, but my understanding is it's a pretty tough cut that should be braised/cooked slowly.

    The only thing I miss about not commuting into the office is I haven't been to the Asian market in over a year. They always have a ton of interesting cuts of meat.

    As for the article, the one dude who mentioned marrow bones as underrated I have to agree with. They're awesome, but I think they're rated properly. I'll take a bunch of other parts of the cow over it.

    And filet is just fine. Not my preferred cut, but still delicious.
  • I'll be forever scared from when my mother sent me a beef tongue sandwich to school, around the age of 8.

    /csb
  • Beef tenderloin is the best cut of meat because you can cook it well-done and it's still tender.
  • Bill_Wick's_Friend: Redh8t: Beef tongue is something that stood out to me.
    I see it offered at the butcher, but haven't given it much thought. Has anyone here prepared it?
    From the recipes I've been reading, it pretty much always starts with a couple hours simmering in aromatics, and then peeling off the tough outer skin.

    I've been eating it since I was a little kid.

    Put in a pot with aromatics for 4 hours and then peel and slice and eat pretty much covers it.  Bay leaf, lightly bruised garlic, whole pepper corns is what I use.

    Makes an awesome sammich. Tastes like super tender roast beef.


    Sounds great, thank you. :)
    Definitely on the list.
    Was it pull apart tender, like pulled pork?
  • Redh8t: Beef tongue is something that stood out to me.
    I see it offered at the butcher, but haven't given it much thought. Has anyone here prepared it?
    From the recipes I've been reading, it pretty much always starts with a couple hours simmering in aromatics, and then peeling off the tough outer skin.


    Not worth it -- It's mediocre at best, and typically more expensive per pound than tastier cuts.

    It's like eating chicken feet vs. chicken drumsticks -- why bother?
  • Redh8t: Bill_Wick's_Friend: Redh8t: Beef tongue is something that stood out to me.
    I see it offered at the butcher, but haven't given it much thought. Has anyone here prepared it?
    From the recipes I've been reading, it pretty much always starts with a couple hours simmering in aromatics, and then peeling off the tough outer skin.

    I've been eating it since I was a little kid.

    Put in a pot with aromatics for 4 hours and then peel and slice and eat pretty much covers it.  Bay leaf, lightly bruised garlic, whole pepper corns is what I use.

    Makes an awesome sammich. Tastes like super tender roast beef.

    Sounds great, thank you. :)
    Definitely on the list.
    Was it pull apart tender, like pulled pork?


    Slices like a very tender tenderloin. Holds together but soft.
  • Bill_Wick's_Friend: Redh8t: Bill_Wick's_Friend: Redh8t: Beef tongue is something that stood out to me.
    I see it offered at the butcher, but haven't given it much thought. Has anyone here prepared it?
    From the recipes I've been reading, it pretty much always starts with a couple hours simmering in aromatics, and then peeling off the tough outer skin.

    I've been eating it since I was a little kid.

    Put in a pot with aromatics for 4 hours and then peel and slice and eat pretty much covers it.  Bay leaf, lightly bruised garlic, whole pepper corns is what I use.

    Makes an awesome sammich. Tastes like super tender roast beef.

    Sounds great, thank you. :)
    Definitely on the list.
    Was it pull apart tender, like pulled pork?

    Slices like a very tender tenderloin. Holds together but soft.


    Oh, yes please!
  • Excelsior: -- why bother?


    Because I've never tried it.
  • Redh8t: Excelsior: -- why bother?

    Because I've never tried it.


    good answer!
  • If you eat tongue, does it taste you?
  • foo monkey: Beef tenderloin is the best cut of meat because you can cook it well-done and it's still tender.


    That's important. If the cut is too tough, the knife is likely to slip and splash ketchup on you.
  • As it turns out, this cut is so popular in California (and not so popular here) that a lot of Texas tri-tips end up being shipped there and in return we get a lot of their briskets.


    California got the better of this deal.
  • A good 2-inch thick NY strip is what I like to grill. Tri-tip is also tasty. Braised short ribs and oxtails are treats but they both have become real pricey over the last couple of years.

    My favorite is the chuck. Good price and can cooked in various regional styles for great beefy variety. The standard American beef and potatoes potroast, the French red wine laden beef bourguignon, or lately for me, the wonderfully spicy and cumined Mexican carne guisada.
  • Sous vide units are ubiquitous these days. (I saw a whole kit at Costco the other day.) That makes it very easy to take a tough cut and cook it into something extremely tender.

    So, pick the cut based on the flavor you like, because there are easy ways to get it tender.
  • aerojockey: As it turns out, this cut is so popular in California (and not so popular here) that a lot of Texas tri-tips end up being shipped there and in return we get a lot of their briskets.


    California got the better of this deal.


    Yep.  Brisket was all well and fine back when I cooked for twenty people on Jewish holidays, but I'll choose tri-tip any day over brisket.
  • Far and away my most frequently used cut is chuck. It's just so damned cheap and versatile. Barbacoa, chili, stews, can grind it in a pinch, etc.

    Being from Texas, well...a good BBQ brisket is damned tasty. But the real action is the burnt ends. I will farking stab a biatch for burnt ends.
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