What's your favorite cut of meat?

Tenderloin. I prefer grassfed.

NY Strip. And you don’t know how bad I’d like one right now.

I don’t eat enough meat to know the difference. Meat tastes different depending on the cut?

@ANef_is_Enuf Yes! It also can have a different texture depending on the butchering

@ANef_is_Enuf The more the muscle is used the more flavorful, but it also tends to be tougher. So a leg muscle would have more flavor than a loin, but be much tougher. You just have to adjust for it with cooking methods.

Okay, well then call me a blasphemer, but I’ll take whatever cut is prone to toughness. I like to eat a steak that feels like a workout to get through.

Filet mignon, a simple chicken breast, tuna steak, salmon and tilapia filet, and a red snapper filet.

Sirloin, tenderloin, and NY strip.

Attached to the animal and still breathing.

USDA Prime Porterhouse (it’s two of the finest cuts of meat in one)

I’m like @ANef_is_Enuf – I can’t tell the difference between one cut of steak and another. But what I really love is a slow-roasted leg of lamb.

Another good trick is to pick a cut with quite a bit of marbling in it. That’s the intermuscle fat.

Rib eye.

T-Bone steak.

@Blackberry Do you have a grill? If so, I’ll head over to your place with the filet mignons and all of the side dishes.

I’ve gotten to like tongue a lot, particularly slow cooked in tacos. Like @SpatzieLover, I prefer the grass fed beef. Or even better, venison.

ribeye, it’s all about the marbling… people seem to like tenderloin, i guess because it’s the most tender?!

I’ve worked at a steak house in the past, and we had to learn about all the different cuts. Sirloin can be just as good as filet if prepared with TLC.

But for me it’s always the ribeye.

Rack of lamb well seasoned with garlic and roasted rare. If it then has Bearnaise sauce with it and roasted baby potatoes, that’s heaven for me.

New York or Prime Rib.
I have very unhealthy tastes.