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Started By
Message
Best cuts of meat to go top dollar on
Posted on 6/1/24 at 9:28 pm
Posted on 6/1/24 at 9:28 pm
The WFDT thread got me thinking about what cuts to splurge on for highest quality meats, where you really get the most bang for your buck. I ordered some wagyu hamburger meat tonight to just have fun and try something new and it was excellent, but at the end of the day it's a burger. I'm looking to ribeyes next, but what does the FDB recommend on cuts of meats to go all out on? When you do go all out, where do you get your cuts?
This post was edited on 6/1/24 at 9:29 pm
11
Posted on 6/1/24 at 10:30 pm to DeBoersTheMan
Probably a whole prime spinalis beef cut.
Posted on 6/1/24 at 11:40 pm to DeBoersTheMan
Prime porterhouse
Posted on 6/2/24 at 1:09 am to DeBoersTheMan
Well for one, high end cuts and burger aren’t really compatible terms. Too many people add too many toppings and condiments to make the meat shine. The highest I’d go for a burger is a generic ribeye that’s home ground.
Posted on 6/2/24 at 7:55 am to DeBoersTheMan
NY Strip, spend the extra and get the best quality you can, the extra marbling makes it great
Ribeyes… upper end choice works great for me, prime can get , well too greasy
Fillets… upper end choice is fine
Surprisingly hot dogs , some really upper end dogs are really worth it
Berkshire pork chops are worth the extra, get mine from wild fork, recommend them for just about everything
Ribeyes… upper end choice works great for me, prime can get , well too greasy
Fillets… upper end choice is fine
Surprisingly hot dogs , some really upper end dogs are really worth it
Berkshire pork chops are worth the extra, get mine from wild fork, recommend them for just about everything
Posted on 6/2/24 at 9:32 am to Tigerpaw123
Hard to beat spinalis
This post was edited on 6/2/24 at 9:35 am
Posted on 6/2/24 at 9:36 am to Tigerpaw123
quote:
Surprisingly hot dogs , some really upper end dogs are really worth it
What's a really upper end hot dog brand?
Posted on 6/2/24 at 9:41 am to DeBoersTheMan
NY strip is the correct answer.
You need something that has just the right ratio of lean/fat to make the extra marbling worth it. I think a decent ribeye is already fatty enough.
A close second would be a sirloin. The prime sirloins cut thick like a filet are my current favorite steak. Cooked sous vide they are as tender as a filet, but with so much more flavor.
You need something that has just the right ratio of lean/fat to make the extra marbling worth it. I think a decent ribeye is already fatty enough.
A close second would be a sirloin. The prime sirloins cut thick like a filet are my current favorite steak. Cooked sous vide they are as tender as a filet, but with so much more flavor.
Posted on 6/2/24 at 10:05 am to DeBoersTheMan
I have found the ground beef labeled "Wagyu" and "Kobe" to be inferior to grocery store ground chuck for a hamburger.
I suspect that the "Wagyu" and "Kobe" ground beef are probably ground from less desirable parts of the cow, such as say along the spine and other bones, and is ground very fine then extra fat is added. This is probably similar to the pink slime that was demonized a few years back. Nothing wrong with either one, it is still an edible part of the cow, but a few years ago that might have ended up in either dog food or canned soup.
Good ground chuck just tastes better in a hamburger. The best I have found around here is Publix Greenwise. I use it for hamburgers. If I am making tacos, or spaghetti, or meatloaf, then regular ground chuck is fine, and regular market ground beef would probably be fine too, but I usually use the chuck.
That other stuff just lacks in flavor, but it has some of the juiciness, but the texture is funny because of the finer grind, and flavor is lacking, probably because of the part of the steer the meat came from.
I have had two Wagyu steaks. One was good, but not any better to me than a prime ribeye, which is cheaper. The other was at a restaurant, and it was very grisly. I did not enjoy it at all. I will try wagyu again, but only a cut, not ground.
I suspect that the "Wagyu" and "Kobe" ground beef are probably ground from less desirable parts of the cow, such as say along the spine and other bones, and is ground very fine then extra fat is added. This is probably similar to the pink slime that was demonized a few years back. Nothing wrong with either one, it is still an edible part of the cow, but a few years ago that might have ended up in either dog food or canned soup.
Good ground chuck just tastes better in a hamburger. The best I have found around here is Publix Greenwise. I use it for hamburgers. If I am making tacos, or spaghetti, or meatloaf, then regular ground chuck is fine, and regular market ground beef would probably be fine too, but I usually use the chuck.
That other stuff just lacks in flavor, but it has some of the juiciness, but the texture is funny because of the finer grind, and flavor is lacking, probably because of the part of the steer the meat came from.
I have had two Wagyu steaks. One was good, but not any better to me than a prime ribeye, which is cheaper. The other was at a restaurant, and it was very grisly. I did not enjoy it at all. I will try wagyu again, but only a cut, not ground.
This post was edited on 6/2/24 at 10:58 am
Posted on 6/2/24 at 10:15 am to Tigerpaw123
quote:
Surprisingly hot dogs , some really upper end dogs are really worth it
Link to upper end dogs?
Posted on 6/2/24 at 10:39 am to DeBoersTheMan
Costco has prime vs. select NY Strips and the difference was maybe $5/lb. I got the prime and it was absolutely the best steak I’ve ever cooked. I normally just buy whatever is more affordable but splurged that day. Came out way better than any steak I’d done with an average cooking and prep effort.
That being said, any steak that you have to cook that isn’t going to be messed with a lot when you eat it is going to be something you want to get the prime version of. Anything that gets tossed with seasonings/sauces/gravy will literally get “lost in the sauce.”
That being said, any steak that you have to cook that isn’t going to be messed with a lot when you eat it is going to be something you want to get the prime version of. Anything that gets tossed with seasonings/sauces/gravy will literally get “lost in the sauce.”
Posted on 6/2/24 at 11:33 am to Cosmo
Posted on 6/2/24 at 11:36 am to DeBoersTheMan
quote:
wagyu
Literally is just Japanese for “cow”
Possibly good, often a gimmick. It is not a term protected by USDA or FDA.
Go with USDA labels.
Posted on 6/2/24 at 3:00 pm to DeBoersTheMan
I always feel like I get high quality and bang for the buck by buying Sam’s whole beef tenderloin and their whole ribeye roll. I cook both with whole or cut individual steaks from them.
Posted on 6/2/24 at 3:18 pm to BilbeauTBaggins
We bought a prime chuck roast a few weekends ago and it was outstanding. I can't recall ever buying one before.
I usually buy prime ribeyes and NY Strips. I eat a good steak maybe once or twice per month, so if I'm cooking it myself I'll pay a little more for the better cut most of the time.
I usually buy prime ribeyes and NY Strips. I eat a good steak maybe once or twice per month, so if I'm cooking it myself I'll pay a little more for the better cut most of the time.
Posted on 6/2/24 at 3:23 pm to Volvagia
quote:
Well for one, high end cuts and burger aren’t really compatible terms. Too many people add too many toppings and condiments to make the meat shine. The highest I’d go for a burger is a generic ribeye that’s home ground.
This. If you want to splurge on a burger, get bison and add very few toppings.
For good meat, maybe a NY Strip or Ribeye, or full tenderloin unsliced.
I wold not do wagyu burgers.
Posted on 6/2/24 at 5:11 pm to tadman
quote:
This. If you want to splurge on a burger, get bison and add very few toppings.
Ground bison is way overhyped.
Posted on 6/2/24 at 5:59 pm to DeBoersTheMan
farm raised high end heirloom pork and free range chickens are the best bang for your buck. We have bred all the flavor out of factory pork and chicken.
find a local provider of pork cuts and whole chickens and you’ll never go back
find a local provider of pork cuts and whole chickens and you’ll never go back
Posted on 6/2/24 at 8:30 pm to tadman
quote:
I wold not do wagyu burgers.
I would say you aren't missing out for sure. It was just a regular burger that was a bit more... buttery?
Thanks for the recs on the free range chickens and pork, I may look that direction next and smoke a spatchcocked bird.
folks
Posted on 6/3/24 at 12:50 am to DeBoersTheMan
Copper river salmon, and you just might be able to find some during their limited season this month. Whole Foods perhaps.
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