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Started By
Message
re: Best cuts of meat to go top dollar on
Posted on 6/3/24 at 9:21 am to Dallaswho
Posted on 6/3/24 at 9:21 am to Dallaswho
This video by the Bearded Butchers is a good one.
They pick up an American Tajima Wagyu cow and butcher it. It’s amazing how good the marbling is throughout the beef.
They pick up an American Tajima Wagyu cow and butcher it. It’s amazing how good the marbling is throughout the beef.
1
Posted on 6/3/24 at 9:44 am to Tigerpaw123
quote:
NY Strip, spend the extra and get the best quality you can, the extra marbling makes it great
This. NY Strip is the cut of steak that benefits the most from higher grading.
quote:
Ribeyes… upper end choice works great for me, prime can get , well too greasy
Ribeye to me is all about selection. Not sure who grades these, but I've seen Choice cuts that were more marbled than Prime or better. Having a good eye at the meat counter is key here to me. Simply getting the best grade doesn't always payoff IMO.
quote:
Fillets… upper end choice is fine
Agreed. If NY Strip benefits the most from a higher grading, filet benefits the least.
quote:
Surprisingly hot dogs , some really upper end dogs are really worth it
My butcher uses streak trimmings to make some all beef hot dogs that are unbelievable.
quote:
Berkshire pork chops are worth the extra
Agree for pork chops, but haven't been able to tell a difference with Boston butts.
Posted on 6/3/24 at 10:18 am to Aubie Spr96
quote:
This. NY Strip is the cut of steak that benefits the most from higher grading.
I have found that the NY Strip part of a T-bone to be universally better than the boneless NY strip. The bone in part of the T-bone really seems to help the strip, regardless of the grade. Same is true of the Fillet portion of a Porterhouse.
Years ago, we had a butcher who cut that part of the Steer into the Pinbone Sirloin instead of a NY Strip, which is essentially a bone in NY strip with a little extra meat on it. Unfortunately, I was still in my parents house back then and everything had to be cooked super extra well done so I remember them as tough and dry. I haven't seen that cut since, but I'd like to try it again.
quote:
Ribeye to me is all about selection. Not sure who grades these, but I've seen Choice cuts that were more marbled than Prime or better. Having a good eye at the meat counter is key here to me. Simply getting the best grade doesn't always payoff IMO.
Actually, after many years (like about 25) I looked up the son of the butcher mentioned above. He was a meat cutter who supplied restaurants but sold to the public, usually something like a whole ribeye cut to order. One day, all he had was Select Grade ribeyes. I got about six of them and they were among the best ribeyes I have ever eaten. I haven't tried select again since then, but I suspect his knowledge of the meat processing plants, and how to select, buy, and handle meat was the reason they were so good. He emphasized aging, though he wet aged in cryopacs. He would cut an order off of a whole ribeye then vac-pac the remaining and put it back into storage. He would only do this after they had been aged enough.
This post was edited on 6/3/24 at 10:21 am
Posted on 6/3/24 at 11:48 am to Btrtigerfan
quote:
They pick up an American Tajima Wagyu cow and butcher it. It’s amazing how good the marbling is throughout the beef
There are some great Wagyu hybrids in America. There are some below average ones too. Most importantly, the word carries very little meaning legally, if any at all, so you’re just going to have to take the butcher’s word for it.
Historically, for the past 50 years, cows with very little Japanese genetics have been labeled Wagyu in the US. This makes creating a more stringent and defendable definition almost impossible.
This post was edited on 6/3/24 at 11:55 am
Posted on 6/3/24 at 11:52 am to Dallaswho
quote:
Most importantly, the word carries very little meaning legally, if any at all, so you’re just going to have to take the butcher’s word for it.
Agree.
Posted on 6/3/24 at 1:44 pm to CharlesUFarley
quote:
I have found that the NY Strip part of a T-bone to be universally better than the boneless NY strip. The bone in part of the T-bone really seems to help the strip, regardless of the grade. Same is true of the Fillet portion of a Porterhouse
Do you think the NY strip portion of the porterhouse or filet portion of the T-bone benefit at all from this, or just the portions you mentioned?
Posted on 6/3/24 at 5:47 pm to KosmoCramer
quote:
Do you think the NY strip portion of the porterhouse or filet portion of the T-bone benefit at all from this, or just the portions you mentioned?
Yes, I think all of those portions are better because of the presence of the bone.
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