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(Thrillist)   Beef: it's what's for dinner. Cuts people don't like to the left. Ones you love to the right. I will take the ones anyone else is paying for   (thrillist.com) divider line
    More: Amusing, Beef, cut of beef, bavette steak, secret cuts, tender cut, Steak, cook brisket, depth of flavor  
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1039 clicks; posted to Food » on 17 Jan 2021 at 6:38 PM (5 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2021-01-17 5:09:34 PM  
List fails without oxtails or beef short ribs.
 
2021-01-17 5:21:38 PM  
Hangar steak is indeed delicious; there was a place downtown that served them.

I like to mix roasted marrow with roasted garlic and schmear it on some crusty french bread.

When I used to buy local beef, I'd make Peruvian beef heart and grill it in strips.  Lots and lots of prep but worth it.
 
2021-01-17 5:37:37 PM  
I usually "cut beef" after dinner - but I might something in the reserve tank.
 
2021-01-17 5:49:42 PM  
I'd say the article is reasonably accurate.

I like to slow-cook a tri-tip to med-rare on the grill, ~275-300 degrees, indirect heat, hickory + mesquite chips to add flavor. Sometimes marinated, usually just a coating of seasoning. I'll usually hit it with the Jaccard beforehand.

But like the article said, tri-tip is hardly unknown here in CA. We've been doing it for at least 35+ years.
 
2021-01-17 5:58:10 PM  
The only one I disagree with is the grass fed. Otherwise this is spot on.

Slow roasted tri tip is a decadent experience
 
2021-01-17 6:16:30 PM  
Most don't like tenderloin and filet mignon? Hanger steak underrated? Not sure about that one. Funny since I made a T-bone yesterday for dinner.
 
2021-01-17 6:19:26 PM  
Agree with tri-tip. Roasted, Santa Maria style, or cut into steaks, it's all good. And the steaks reveal the secret: It's often a lot better marbled than its grade would suggest.
 
2021-01-17 6:24:57 PM  
Skirt steak is my favorite, mainly because price is short, it has plenty of fat on the back side and it doesn't wear pretentious undies.
 
2021-01-17 6:45:54 PM  
KC strip.
 
2021-01-17 6:46:43 PM  

Devolving_Spud: List fails without oxtails or beef short ribs.


Oxtails are insanely high now. It used to be cheap meat till foodies got hold of it. I'm sure you could replace them with beef neck bones for half the price.
 
2021-01-17 6:47:36 PM  
For curious folks, here are the weekly wholesale prices of beef cuts in the U.S.:

Wholesale Price Update (beefitswhatsfordinner.com)

So, if you wanna know what the markup looks like at your local supermarket, or if you can find a wholesaler willing to sell you cases, there you go.
 
2021-01-17 6:50:05 PM  

born_yesterday: I like to mix roasted marrow with roasted garlic and schmear it on some crusty french bread.


You're killin' me. My wife freaks out when I start talking organ meats & other bits, so there are some pleasures that I've sadly had to forego in these trying times...
 
2021-01-17 6:52:01 PM  
"Filet mignon is like Paris Hilton: very pretty, no taste" - Anthony Bourdain
 
2021-01-17 6:55:56 PM  
I do love the article's attempt to drive folks away from tenderloin & towards other cuts, though. As we get closer to the 2nd quarter of 2021, I'm betting we're going to see more articles like this, honestly.
 
2021-01-17 7:09:44 PM  
Fails w/o Beef heart.

Cut into cubes for either stew or skewer them for grill. Marinade with vinegar or beer and your preferred spices to soften up.
 
2021-01-17 7:10:09 PM  
I wanna say short ribs used to be waaaay cheaper...but they are some of my favs.
Roasted short ribs is one my favorite meals. Usually serve it with cheesy polenta or mashed potatoes.
 
2021-01-17 7:11:40 PM  
i was fortunate enough to live in France for two years, where things like hanger steak and bavette were common.
 
2021-01-17 7:21:03 PM  
FTFA: As it turns out, this cut [tri-tip] 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 is getting the better end of this deal.
 
2021-01-17 7:22:30 PM  

common sense is an oxymoron: Agree with tri-tip. Roasted, Santa Maria style, or cut into steaks, it's all good. And the steaks reveal the secret: It's often a lot better marbled than its grade would suggest.


I grew up just up the road from Santa Maria. And while I will go to my grave stating that it's not barbecue if it's not a pig, that is only my pure southern orneriness talking, and I will Go. To. Town. on some Santa Maria BBQ with pinquitos. Bless the Lord, those Spanish fellas figured out what to do with a cow.
 
2021-01-17 7:25:39 PM  

FormlessOne: born_yesterday: I like to mix roasted marrow with roasted garlic and schmear it on some crusty french bread.

You're killin' me. My wife freaks out when I start talking organ meats & other bits, so there are some pleasures that I've sadly had to forego in these trying times...


That's a shame.  I mean, sitting down to a big ol' bowl of tripe is one thing, but if it's spreadable like marrow or homemade pate, it doesn't look like organs.
 
2021-01-17 7:32:42 PM  

born_yesterday: FormlessOne: born_yesterday: I like to mix roasted marrow with roasted garlic and schmear it on some crusty french bread.

You're killin' me. My wife freaks out when I start talking organ meats & other bits, so there are some pleasures that I've sadly had to forego in these trying times...

That's a shame.  I mean, sitting down to a big ol' bowl of tripe is one thing, but if it's spreadable like marrow or homemade pate, it doesn't look like organs.


Tripe is delicious. So are the kidneys and the thymus. And the tongue.

Only part i never liked is the liver. I tried it again during quarantine, when i was bored and trying new recipes. Sometime your palate changes as you age. Mine had not changed its mind about liver. I still ate it becase i don't like being wasteful.
 
2021-01-17 7:32:57 PM  

drjekel_mrhyde: Devolving_Spud: List fails without oxtails or beef short ribs.

Oxtails are insanely high now. It used to be cheap meat till foodies got hold of it. I'm sure you could replace them with beef neck bones for half the price.


We've seen that happen with both oxtails and short ribs, especially English-cut short ribs.  For some reason, I can still get the flanken-cut ones for a reasonable price.
 
2021-01-17 7:35:36 PM  

Devolving_Spud: List fails without oxtails or beef short ribs.


Short ribs are pretty common, so I don't think they'd qualify for the underrated designation. And they're certainly not overrated.
 
2021-01-17 7:35:53 PM  

kbronsito: born_yesterday: FormlessOne: born_yesterday: I like to mix roasted marrow with roasted garlic and schmear it on some crusty french bread.

You're killin' me. My wife freaks out when I start talking organ meats & other bits, so there are some pleasures that I've sadly had to forego in these trying times...

That's a shame.  I mean, sitting down to a big ol' bowl of tripe is one thing, but if it's spreadable like marrow or homemade pate, it doesn't look like organs.

Tripe is delicious. So are the kidneys and the thymus. And the tongue.

Only part i never liked is the liver. I tried it again during quarantine, when i was bored and trying new recipes. Sometime your palate changes as you age. Mine had not changed its mind about liver. I still ate it becase i don't like being wasteful.


I really never could abide it either. If it's breaded and fried really, really done with some onions I can sort of choke it down.
 
2021-01-17 7:40:40 PM  
Flat Iron is one of my favorites, definitely the most bang for the buck. I'll take a flat iron over a ribeye any day.
 
2021-01-17 7:44:25 PM  

drjekel_mrhyde: Devolving_Spud: List fails without oxtails or beef short ribs.

Oxtails are insanely high now. It used to be cheap meat till foodies got hold of it. I'm sure you could replace them with beef neck bones for half the price.


It drives me nuts.  They're supposed to be poor people food.
 
2021-01-17 7:45:25 PM  

beezeltown: Flat Iron is one of my favorites, definitely the most bang for the buck. I'll take a flat iron over a ribeye any day.


FrancoFile: i was fortunate enough to live in France for two years, where things like hanger steak and bavette were common.


flatiron and hanger steak are two of the absolute best cuts!

flatiron you will occasionally see in the supermarche (and then usually on discount, because most people have zfc the hell it even is or how to cook it) and hanger, well, Real Butchers keep that one for their-ownselves, so it's a very rare sight in the US - you really have to ask them for it (and hope the butcher likes you, lol)
 
2021-01-17 7:47:38 PM  

kbronsito: born_yesterday: FormlessOne: born_yesterday: I like to mix roasted marrow with roasted garlic and schmear it on some crusty french bread.

You're killin' me. My wife freaks out when I start talking organ meats & other bits, so there are some pleasures that I've sadly had to forego in these trying times...

That's a shame.  I mean, sitting down to a big ol' bowl of tripe is one thing, but if it's spreadable like marrow or homemade pate, it doesn't look like organs.

Tripe is delicious. So are the kidneys and the thymus. And the tongue.

Only part i never liked is the liver. I tried it again during quarantine, when i was bored and trying new recipes. Sometime your palate changes as you age. Mine had not changed its mind about liver. I still ate it becase i don't like being wasteful.


I will almost always finish food - can't stand throwing it away, especially since an animal died so I could eat.  I tried liver a few months ago and all of it went in the trash.
 
2021-01-17 7:53:22 PM  

rosekolodny: drjekel_mrhyde: Devolving_Spud: List fails without oxtails or beef short ribs.

Oxtails are insanely high now. It used to be cheap meat till foodies got hold of it. I'm sure you could replace them with beef neck bones for half the price.

It drives me nuts.  They're supposed to be poor people food.


agreed, that's just stupid. and until the jackwagons found out about it, a lot of chain markets wouldn't even sell it but simply throw it away (or hopefully employees in the know would take it) - but places like Super88 or Ranch99 or your random "No.1 China Market!!!" might still have decent prices tho'?

along similar lines of how lamb chops tend to be minimum 16/lb in the US, because it's too fancy/alien/whatever for most people. morans, lamb can be even moar delicious than steak if done right! and it should never cost even half that price, and yet here we are.
 
2021-01-17 8:03:26 PM  
A girlfriend once told me and while we're no longer together I still agree with her assessment that for the balance of price, tenderness and flavor, the best choice is always a top sirloin. But it depends on what your having. Skirt is great for fajitas, I like a good pot roast. Like our threads on hot sauce I don't know that there is a right answer.
 
2021-01-17 8:22:14 PM  
When my mom worked in a hospital, they served beef liver and crappy mashed potatoes for lunch. The iron in the liver just permeated everything. These days, though, I love me some foie and some veal sweetbreads.
 
2021-01-17 8:27:30 PM  
What is amazing is the price of just plain old beef bones. Since the hipsters have decided that "bone broth" is the latest fad, the price on what used to be a few cents a pound has jumped to above the price of some steaks. I have started to use cross cut beef shanks from the Asian/Hispanic markets which is still reasonable to use for broth and then sous vide (or pressure cook) some of beef trimmed from the shanks themselves.

The one I love to watch is people buy cut up stew beef for $4.50 and sometimes more when chuck roasts are right next to them in the meat case for as low as $2.75/ lb. How hard is it to trim and cube meat? Even if the trim is 10%, which would be high if you picked decent roasts and you are still way ahead of the game and you would also know that the stew beef came from one critter, not an unknown number of them. Same with ground beef.
 
2021-01-17 8:37:16 PM  

born_yesterday: Hangar steak is indeed delicious; there was a place downtown that served them.

I like to mix roasted marrow with roasted garlic and schmear it on some crusty french bread.

When I used to buy local beef, I'd make Peruvian beef heart and grill it in strips.  Lots and lots of prep but worth it.


Hanger.
 
2021-01-17 8:50:45 PM  

rosekolodny: drjekel_mrhyde: Devolving_Spud: List fails without oxtails or beef short ribs.

Oxtails are insanely high now. It used to be cheap meat till foodies got hold of it. I'm sure you could replace them with beef neck bones for half the price.

It drives me nuts.  They're supposed to be poor people food.


In the U.S. Virgin Islands they have a dish they call "Bull Foot Stew". They stew the hock and shank forever and then some. They saw off the actual hoof, in case you were wondering.
 
2021-01-17 9:14:38 PM  

sdd2000: What is amazing is the price of just plain old beef bones. Since the hipsters have decided that "bone broth" is the latest fad, the price on what used to be a few cents a pound has jumped to above the price of some steaks. I have started to use cross cut beef shanks from the Asian/Hispanic markets which is still reasonable to use for broth and then sous vide (or pressure cook) some of beef trimmed from the shanks themselves.

The one I love to watch is people buy cut up stew beef for $4.50 and sometimes more when chuck roasts are right next to them in the meat case for as low as $2.75/ lb. How hard is it to trim and cube meat? Even if the trim is 10%, which would be high if you picked decent roasts and you are still way ahead of the game and you would also know that the stew beef came from one critter, not an unknown number of them. Same with ground beef.


plus the fact that even retail supermarche butchers will take the piece you selected and cut it however you like, then re-wrap it in plastic, and, having saved the original tag, stick that back on - you still buy it for the original price - zero extra charge. no matter if it's a loin or even something with bones-in. and it takes them literally under a minute, because that's their profession plus they gots the heavy-machinery and knives right there.

also, truly excellent point about the one single critter origin!!! back in the day, I would use AB's hamberder recipe - sirloin + chuck 1:3, cut into 1/4-1/2" cubes, blitz cautiously/not-too-much (but also the cheapskate in me would alter it based on what cuts were on sale any particular given day) - never had a single complaint and those things would disappear instantly.
 
2021-01-17 9:15:24 PM  
There's a reason filet is often wrapped in bacon. No flavor without it.
Team Tri tip.
 
2021-01-17 9:15:26 PM  

sdd2000: What is amazing is the price of just plain old beef bones. Since the hipsters have decided that "bone broth" is the latest fad, the price on what used to be a few cents a pound has jumped to above the price of some steaks. I have started to use cross cut beef shanks from the Asian/Hispanic markets which is still reasonable to use for broth and then sous vide (or pressure cook) some of beef trimmed from the shanks themselves.

The one I love to watch is people buy cut up stew beef for $4.50 and sometimes more when chuck roasts are right next to them in the meat case for as low as $2.75/ lb. How hard is it to trim and cube meat? Even if the trim is 10%, which would be high if you picked decent roasts and you are still way ahead of the game and you would also know that the stew beef came from one critter, not an unknown number of them. Same with ground beef.



More money than time.  Or at least they think that's their situation.

I'd like to tell them to turn off the TV for 15 minutes, but they aren't paying me for my advice.

/I buy full pork loins from the restaurant supply place and cut them into chops.  $20 and 30 minutes yields about 25 chops at 6oz each, plus a pound of trimmings for stir-fry.
 
2021-01-17 9:30:23 PM  
tintar:
plus the fact that even retail supermarche butchers will take the piece you selected and cut it however you like, then re-wrap it in plastic, and, having saved the original tag, stick that back on - you still buy it for the original price - zero extra charge. no matter if it's a loin or even something with bones-in. and it takes them literally under a minute, because that's their profession plus they gots the heavy-machinery and knives right there.

Sorry for this but you struck a nerve. I was in Publix {where shopping is a pleasure} I asked the butcher for ground Italian sausage and he said they were sent to the store in the casing but I could just remove it. That's fine I said, I'll wait. He was pissed.
 
2021-01-17 9:31:16 PM  
Tri tip is cheap???

Not in my area of California. It's usually the most expensive of the large, roast-sized cuts at the supermarkets near me. As such, it's usually something we make for parties or other special occasions.
 
2021-01-17 9:32:54 PM  
I think hanger steaks are getting a little more popular. I agree about the fillets - that's why so many of the famous French dishes use very flavorful sauces to go with it because it's too lean for flavor.

Beef Shanks all the way. Every now and then my market will just have it in their freezer. After getting three I use them for beef and barley stew. It's usually a four hour ordeal but makes enough for six servings.
 
151 [OhFark]
2021-01-17 9:36:46 PM  
Ctrl+f sirloin

First one: wrong

Second one; yes

Even prime sirloin, trying to grill it or saute it, it absolutely turns out like shiat no matter what temp. The only reason restaurants offer even the best sirloin is because it's super cheap. Flavorless no matter how much seasoning, tough no matter how you cut it, and almost always has a huge sciatic nerve running through it. That is, "the piece of meat you can chew for 500 days and still not swallow", also known as gristle.

Ribeye, people. Cmon. It's the most flavorful and easy to cook.

I heard my grill cook today say "I'd never season a filet, that's sacrilege". I wanted to actually punch him in the face. Tenderloin needs THE MOST seasoning of any steak, cuz it has no inherent flavor at all.
 
2021-01-17 9:37:30 PM  

fasahd: tintar:
plus the fact that even retail supermarche butchers will take the piece you selected and cut it however you like, then re-wrap it in plastic, and, having saved the original tag, stick that back on - you still buy it for the original price - zero extra charge. no matter if it's a loin or even something with bones-in. and it takes them literally under a minute, because that's their profession plus they gots the heavy-machinery and knives right there.

Sorry for this but you struck a nerve. I was in Publix {where shopping is a pleasure} I asked the butcher for ground Italian sausage and he said they were sent to the store in the casing but I could just remove it. That's fine I said, I'll wait. He was pissed.


Eh, I can see asking the butcher to cut something for you but having them remove the sausage casings for you?  I'd probably be annoyed if I was him too.
 
2021-01-17 9:46:02 PM  

151: Ctrl+f sirloin

First one: wrong

Second one; yes

Even prime sirloin, trying to grill it or saute it, it absolutely turns out like shiat no matter what temp. The only reason restaurants offer even the best sirloin is because it's super cheap. Flavorless no matter how much seasoning, tough no matter how you cut it, and almost always has a huge sciatic nerve running through it. That is, "the piece of meat you can chew for 500 days and still not swallow", also known as gristle.

Ribeye, people. Cmon. It's the most flavorful and easy to cook.

I heard my grill cook today say "I'd never season a filet, that's sacrilege". I wanted to actually punch him in the face. Tenderloin needs THE MOST seasoning of any steak, cuz it has no inherent flavor at all.


I won't even cook a full tenderloin anymore.  I'll cut medallions - thinner than a tournedos - and cook them quickly, then serve them with a really flavorful sauce.  Something with some acidic fruit in it (like rhubarb or raspberry), or a Port reduction, or mustard & cream.
 
2021-01-17 9:47:52 PM  

FrancoFile: or mustard & cream.


That's my favorite Hershey bar!
 
2021-01-17 9:52:45 PM  

fasahd: Sorry for this but you struck a nerve. I was in Publix {where shopping is a pleasure} I asked the butcher for ground Italian sausage and he said they were sent to the store in the casing but I could just remove it. That's fine I said, I'll wait. He was pissed.


Joey Jo Jo Jr Shabadu: Eh, I can see asking the butcher to cut something for you but having them remove the sausage casings for you?  I'd probably be annoyed if I was him too.


I'm... kind of torn on this. I know very well from experience that removing snausage-meat from casing can be a horribly-sticky and tedious jorb - which is exactly why I wouldn't mind someone else doing it for me, lol. but it does also seem a bit insulting to their actual craft/profession? I'm not criticizing either way, I am just not sure how to think about this? both sides seem valid.

/also do you get to keep the lonely empty casings?
//'cos I'd certainly want them, were it me
///mmmcasings crispetty-crunchetty goodness for later
 
2021-01-17 10:00:01 PM  

born_yesterday: When I used to buy local beef, I'd make Peruvian beef heart and grill it in strips.  Lots and lots of prep but worth it.


I had beef heart at a peruvian place; super delicious.
 
2021-01-17 10:07:55 PM  
I can't eat organ meats lest they give me a nasty bout o' gout.  But seriously underrated, particularly by my fellow 'muricans.  Most of whom are idiots.  Granted.

But c'mon, folks.  Porterhouse is my Ride or Die.  Ribeye if I'm feeling fatty.

/in taste, not in a mirror
 
2021-01-17 10:08:27 PM  

tintar: fasahd: Sorry for this but you struck a nerve. I was in Publix {where shopping is a pleasure} I asked the butcher for ground Italian sausage and he said they were sent to the store in the casing but I could just remove it. That's fine I said, I'll wait. He was pissed.

Joey Jo Jo Jr Shabadu: Eh, I can see asking the butcher to cut something for you but having them remove the sausage casings for you?  I'd probably be annoyed if I was him too.

I'm... kind of torn on this. I know very well from experience that removing snausage-meat from casing can be a horribly-sticky and tedious jorb - which is exactly why I wouldn't mind someone else doing it for me, lol. but it does also seem a bit insulting to their actual craft/profession? I'm not criticizing either way, I am just not sure how to think about this? both sides seem valid.

/also do you get to keep the lonely empty casings?
//'cos I'd certainly want them, were it me
///mmmcasings crispetty-crunchetty goodness for later


The store around me sell it without the casing.Pre-packaged and all. If they don't want to sell it like that just put it into the freezer for 30 minutes, and then remove the casing
 
2021-01-17 10:10:22 PM  

tintar: sdd2000: What is amazing is the price of just plain old beef bones. Since the hipsters have decided that "bone broth" is the latest fad, the price on what used to be a few cents a pound has jumped to above the price of some steaks. I have started to use cross cut beef shanks from the Asian/Hispanic markets which is still reasonable to use for broth and then sous vide (or pressure cook) some of beef trimmed from the shanks themselves.

The one I love to watch is people buy cut up stew beef for $4.50 and sometimes more when chuck roasts are right next to them in the meat case for as low as $2.75/ lb. How hard is it to trim and cube meat? Even if the trim is 10%, which would be high if you picked decent roasts and you are still way ahead of the game and you would also know that the stew beef came from one critter, not an unknown number of them. Same with ground beef.

plus the fact that even retail supermarche butchers will take the piece you selected and cut it however you like, then re-wrap it in plastic, and, having saved the original tag, stick that back on - you still buy it for the original price - zero extra charge. no matter if it's a loin or even something with bones-in. and it takes them literally under a minute, because that's their profession plus they gots the heavy-machinery and knives right there.

also, truly excellent point about the one single critter origin!!! back in the day, I would use AB's hamberder recipe - sirloin + chuck 1:3, cut into 1/4-1/2" cubes, blitz cautiously/not-too-much (but also the cheapskate in me would alter it based on what cuts were on sale any particular given day) - never had a single complaint and those things would disappear instantly.


Many of the "mega" marts have made such cut backs in their meat department around here that you can't always get them to cube or to grind the meat for you anymore. As to breaking it down into cubes, I would rather do it myself anyway as I can spot and remove silver skin almost as well as most retail store butchers (learned from my mother who had an uncle in the wholesale meat business).
 
2021-01-17 10:11:54 PM  

mekkab: born_yesterday: When I used to buy local beef, I'd make Peruvian beef heart and grill it in strips.  Lots and lots of prep but worth it.

I had beef heart at a peruvian place; super delicious.


I'd really like to try it cooked by someone who knows what they're doing before I try to make it myself.
 
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