Posted on 01/18/2021 5:39:59 AM PST by mylife
Forget the filet mignon.
A great poet once said, "beef is what’s for dinner." Unfortunately, that dinner -- at times -- can be wildly overpriced and not nearly as well-marbled as it should be. What gives?
We hate to break it to you, but you’re likely ordering a cut of beef that’s totally overrated while overlooking another criminally cheap option that still tastes great. Price point does not determine quality!
Thankfully, a group of chefs from around the country shared with us their secret cuts under the condition that they also got to talk trash about filet mignon (and a couple other cuts, but mostly filet mignon). Seriously, quit with the filet mignon obsession and try one of these beefy alternatives instead:
(Excerpt) Read more at thrillist.com ...
Marrow and tongue on the underrated list? Maybe if I was starving.
Brisket is over rated? Sacrilege.
But the dude was from Austin, so what do you expect.
As for cooking it correctly, there are lots of ways to do it, but you can always tell when it was done wrong, because they put sauce on it.
If you have to put sauce on a brisket, you messed it up.
If you don’t want to read the article, Tri-tip and Hanger steak were the most under-rated cuts popular among the chefs......
I agree with article, adding regular sirloin is better than NY Strip.
Et an eye round last night. Not enough fat to make it tender well done. Have to eat it pretty rare. Tasty though.
I butcher my own venison. You really must remove any fat as it is not like beef fat, it is tallow and tastes like stinky wax in your mouth. Marinated and cooking it lightly (rare) is the way to go. Or ground with beef or
Pork fat is another way.
Properly done brisket is an art and a science. I got to teach my son how to cook a 12 pounder. Most important ingredient is patience.
I've read somewhere that millions of buffalo were killed and the only thing taken was the hide and their tongues..
I have always been pleased with tri-tip steak meat. Strangely, I first got it some 15 or more years ago after reading a similar article.
If ya gotta splurge and want a taste & texture extravaganza, forget the steak and go with a dry-rubbed eye of round roast.
Bought a full beef tenderloin for Christmas ($94).
Immediately cut out the Chateaubriand and served that for dinner, two nights (Christmas and the next day). Froze the remaining tenderloin.
Took it out of the freezer a few days ago and thawed it in the fridge. Had filet mignons (cooked 3 and we ate 2 for dinner and one left over for my lunch the next day).
Had two remaining filet mignons (6oz each). Cut/split those into 3oz portions and pounded flat and made Emiril Lagasse’s Steak Diane (3.4K reviews and all 5 star).
Couldn’t find the veal demi-glace so I had to make my own which is quite time consuming. But, I froze the extra so I’ll have it for a little while now. Next time, I’ll think ahead and order it online.
Best $94 I ever spent.
I kind of agree about the tenderloin. My wife loves it, but she is not as big a fan of beef as I am. It requires a sauce to have any flavor, IMO. I like ribeye the best and sometimes a strip if it is well marbled. I have never been able to cook flank or hanger steak without it being too chewy, so I avoid them.
Franklin has a video out on Youtube cooking briskets 3 different ways.
Unwrapped, wrapped in foil, and wrapped in butcher paper.
Very interesting how different they come out.
I remember being a kid staying up all night with my dad tending the fire cooking those things, good memories.
In general I agree with the article, what pisses me off is when a goof cheap cut like skirt steak or ox tail becomes expensive because of goofball chefs.
They used to give that stuff away.
Going to try it today......
Yep....skirt steak used to be the garbage cut until Frajitas became popular....
ribeye is the King of steaks
This is the highest grade of beef with the most fat marbling. This meat is very tender and only accounts for about 2.9 percent of all graded beef. U.S. Prime is usually reserved for high-end dining establishments. Because this grade of beef has such a high level of fat marbling, it is excellent for dry-heat cooking methods. These include roasting, grilling, frying, broiling, and baking.
I love a good chuck roast cooked in the crockpot.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.