Meat: Discuss.

[Skeleton In The Closet]

ive worked at a regionally famous butcher shop for the last three years. im proud to say that its a small business and is family owned and operated. what are some of the favorite cuts of you gents and ladies here at WT?

i would have to say that mine is a nice 1 1/4" Ribeye rubbed with coarse ground salt and pepper with minced garlic cloves seared and left rare inside in a frying pan. we dry age all of our beef and cut it from hanging sides, no boxed beef. the flavor and tenderness is unbelievable.

if any of you want to stop in Holland, MI, i will make sure to set you up with the finest meat available in the state. :grin:

[CaptBeach]

I'll go for a very well marbled 1 1/2" Ribeye, dry aged 18-21 days ( I like a little twang in my meat), coarse sea salted and peppered then seared over extremely high heat to a warm pink center...momma likes a filet the same way...me...I likes a little fat on mine...

[HamburgO]

ive worked at a regionally famous butcher shop for the last three years. im proud to say that its a small business and is family owned and operated. what are some of the favorite cuts of you gents and ladies here at WT?

i would have to say that mine is a nice 1 1/4" Ribeye rubbed with coarse ground salt and pepper with minced garlic cloves seared and left rare inside in a frying pan. we dry age all of our beef and cut it from hanging sides, no boxed beef. the flavor and tenderness is unbelievable.

if any of you want to stop in Holland, MI, i will make sure to set you up with the finest meat available in the state. :grin:

Uh... :drool: Do you do mail order...?

[bae]

+1 on the Ribeye, done in a cast iron pan:

http://www.youtube.com/watch?v=3yX1Q3x9Cs4

[Skeleton In The Closet]

Uh... :drool: Do you do mail order...?

we can, its overnight and must ship frozen. it can get pricey though that way

[Texican_gal]

Josh, that beef sounds great!

Nobody grilled steaks like my pops. (I'm sure many of us can say the same!)

Favorite cuts: filet mignon & rib-eye, medium rare.

[ckmcconahay]

I believe selecting, killing, hanging and butchering one from my herd gives the ultimate in flavour and tenderness. I try to hang the carcass for a minimum 15 days, after slaughter and initial processing, in a large walk-in cooler before butchering for the final cuts. "Cooler hanging" of the meat is very critical to tenderness when finally cooked..........but the longer the hang time the shorter freezer life.

I prefer eating my long-horn cattle before any other because they bring sooo little going thru the auction ring; which is due to the fact that the beasties are all "hide, horn, and bone". I raise Angus and Beefmaster for money and eat my Longhorns for taste.

[TrojanSkyCop1]

"If God Hadn't Meant For Us To Eat Animals, He Wouldn't Have Made Them Taste Like Meat."--from a bumper sticker or tshirt slogan I saw awhile back

[TNVolunteer]

I believe selecting, killing, hanging and butchering one from my herd gives the ultimate in flavour and tenderness. I try to hang the carcass for a minimum 15 days, after slaughter and initial processing, in a large walk-in cooler before butchering for the final cuts. "Cooler hanging" of the meat is very critical to tenderness when finally cooked..........but the longer the hang time the shorter freezer life.

I prefer eating my long-horn cattle before any other because they bring sooo little going thru the auction ring; which is due to the fact that the beasties are all "hide, horn, and bone". I raise Angus and Beefmaster for money and eat my Longhorns for taste

So I must ask, if you had to characterize how Longhorns taste vs other cattle, how would you describe it? Just curious since I've heard that Longhorns don't taste particularly good. Being that I've never had any myself, I am completely ignorant on the topic. Oddly enough, my wife I and were thinking about getting a few to put on our place.

As for my favorite cut of meat, probably the most spectacular steaks I've ever had were Texas Akaushi and Texas Wagyu filets. Both were cooked MR, served with a variety of veggies and white truffle potatoes. I'm also a big fan of rack of lamb too. I've got a great Moroccan style dry rub that I dust the rack in then roast in the oven. The whole house smells great when that is cooking. Paired with maple&chipolte glazed sweet potato fries. Good stuff.

TNV

[Jack Rumbaugh]

Ribeye as described above works. I won't turn down a rare filet or prime rib either.

I like Elk and Bison a great deal. Gator isn't bad either.

I am a member of PETA. People Eating Tasty Animals.

[TrojanSkyCop1]

Ribeye as described above works. I won't turn down a rare filet or prime rib either.

I like Elk and Bison a great deal. Gator isn't bad either.

I am a member of PETA. People Eating Tasty Animals.

Elk burgers and Bison burgers are dee-LISH-us! Friend gator tail is pretty good too; reminds me a bit of friend scallops.

[Destro]

Battered deer steak, oven-baked potatoes in tinfoil, with sides butter and A-1 steak sauce equals 'MMMMM-GOOD!'

[fldback]

My first choice is a ribeye with a strip being a close second.

There's a small grocery store with real butchers about halfway between home and work. When I want something special that is where I go. If they don't have what I'm looking for out I can have something cut special.

I keep a mixture of kosher salt, course ground black pepper and granulated garlic on hand and season very generously. Grill them over lump charcoal with some mesquite mixed in. Good stuff!

[Vigilant]

1-1/2" Dry aged bone-in ribeye, sea salt and coarse ground 5 color peppercorns seared over HIGH heat for 30 seconds per side, and set off to the slow cook side for 15-20 minutes. Finish with a dollop of compound butter, and a side of grilled asparagus in a balsamic reduction! Then a seat on the deck with two fingers of your favorite amber liquid over ice and a big dip of Copenhagen(or fine cigar if you are so inclined)! No better way to end the evening!

[Matthew Sweeney]

Tenderloin from moose or caribou is excellent, especially the moose. I have eaten moose steak cooked and eaten at the same time as beef and store bought steaks and it didnt hold a candle. Especially when done as a roast, moose roast was far better and much less fat.

However I dont know if it would hold up to some of the premium steaks out there...

[lightfighter]

I eat steak tartar at least once a week during the summer.

I like those ribeyes too. My butcher calls them Cowboy Steaks. He leaves the bone in cuts them thick as possible. Some salt and pepper or even a bit of a rub and then on to a charcoal fired grill. Yum

[Skeleton In The Closet]

it seems to me then that the ultimate warrior steak is the Ribeye thus far. i would have to agree that this is the favorite of most men WITHOUT their wives present or in the company of other men. i always get those "lean lovers" too, who are missing out in my opinion. i just love it when there is a distinct contrast between the red of the meat and the white of the fat. its an ancient form of edible art passed through the ages of man.

[bae]

Well, I love a good hanger steak/hanging tender/onglet too, and have arrangements with several of the local beef producers to get my paws on them when they butcher. Makes great fajitas.

[TrojanSkyCop1]

it seems to me then that the ultimate warrior steak is the Ribeye thus far.

At my last apartment in the PRK, I had the benefit of having a roommate who was not only a fellow military veteran and L.E.O, but had 10 years in the restaurant biz through his parents, and lemme tell ya, the dude could grill ribeye steaks like nobody's business. He typically did so on Monday, to coincide with Monday Night Football and/or WWE rasslin'.

[reb777]

"If God Hadn't Meant For Us To Eat Animals, He Wouldn't Have Made Them Taste Like Meat."--from a bumper sticker or tshirt slogan I saw awhile back

LOL...I heard a variation: "If God hadn't meant for us to eat animals, he wouldn't have made them out of meat".

[BigEd63]

Oh you got this "carnetarian" really drooling now.

Remember the 4 Food Groups: Beef, Pork, Lamb and Poultry.

[CaptBeach]

I likes a good Flat Iron steak too...recent discovery of mine...

[foxmeadow]

Oh you got this "carnetarian" really drooling now.

Remember the 4 Food Groups: Beef, Pork, Lamb and Poultry.

Don't forget good fish, like fresh chinook salmon and albacore. For me , a toss up with Ribeye.

Well, maybe surf n' turf..

[JOE MACK]

I like a good, thick, t-bone done medium rare rubbed with a few herbs. Next is a nice 150-200lb pig that has been pit BBQ'd. Have it with home fries, corn on the cob, and peach cobbler with homemade vanilla ice cream for desert. For fowl, it's wild turkey smoked, deep fried, or roasted. Side dishes are: loaded mashed potatoes, sliced tomatoes, corn on the cob, green beans, seedless cold watermelon with home made cranberry sherbert for desert.:thumbup:

[Matthew Sweeney]

Don't forget good fish, like fresh chinook salmon and albacore. For me , a toss up with Ribeye.

Well, maybe surf n' turf..

Yep...I love Red, Silver, and King salmon! I even eat Pink salmon...but its not the best.

Edit: That's Sockeye, Coho, and Chinook for you fellas from the Lower 48. :wink:

[bae]

He was an old man who fished alone in a skiff in the Gulf Stream and he had gone eighty-four days now without taking a fish. In the first forty days a boy had been with him. But after forty days without a fish the boy’s parents had told him that the old man was now definitely and finally salao, which is the worst form of unlucky, and the boy had gone at their orders in another boat which caught three good fish the first week.

https://lh4.googleusercontent.com/-MxkvrpbJ_mo/TX7rkKiZxXI/AAAAAAAACXQ/fidqD2cY0jo/s576/119-1927_IMG.JPG

https://lh6.googleusercontent.com/-PfOECZG8Z7o/TidJ-06rW1I/AAAAAAAAC_s/wQVKXCqvb0Q/s576/108-0889_IMG.JPG

[RayMich]

ive worked at a regionally famous butcher shop for the last three years. im proud to say that its a small business and is family owned and operated. what are some of the favorite cuts of you gents and ladies here at WT?

i would have to say that mine is a nice 1 1/4" Ribeye rubbed with coarse ground salt and pepper with minced garlic cloves seared and left rare inside in a frying pan. we dry age all of our beef and cut it from hanging sides, no boxed beef. the flavor and tenderness is unbelievable.

if any of you want to stop in Holland, MI, i will make sure to set you up with the finest meat available in the state. :grin:
Hummm ! ! !

I love a nice thick and juicy steak.

I may just take you up on that.

PM me the name and address of your company. I have relatives that live on that side of the state and may just pay you a visit when I can break loose.

[LtDan541]

New York.....mmmmm......yeah New York.....It would be perfect if they didn't name it New York.....porter house.....

[Matthew Sweeney]

https://lh6.googleusercontent.com/-PfOECZG8Z7o/TidJ-06rW1I/AAAAAAAAC_s/wQVKXCqvb0Q/s576/108-0889_IMG.JPG

Do you run pots?

[tkarter]

Bacon.
tk

[bae]

Do you run pots?

Yup, there's a perfect ledge just a five minute row from my back porch :-)

[Matthew Sweeney]

Bacon.
tk

And I raise you halibut wrapped in bacon. Now that is good! And then salmon, halibut and bacon on a stick is also awesome!

[tkarter]

Scallops wrapped in bacon.
tk

[bae]

Halibut, stuffed with crab and prawns, wrapped in bacon.

[tkarter]

In Alaska I would most likely swear off beef. The fish is so good up there.
But bacon is my favorite meat ever. I like it with everything.

Halibut doesn't need stuffed with anything to be good stuff. LOL

tk

[Matthew Sweeney]

Yup, there's a perfect ledge just a five minute row from my back porch :-)

Nice! I have to drive a little ways to get to my spot...its worth it though.

[BigEd63]

Don't forget good fish, like fresh chinook salmon and albacore. For me , a toss up with Ribeye.

Well, maybe surf n' turf..

I agree I just listed the more common domesticated variety that I like.

We go wild then we got to list Deer, Elk, Bear, Squirrel, Rabbit, Rattle Sanke.......

Seafood: Shark..Mmmmmmm.

[Jon Payne]

My bride makes an outstanding chicken fried deer steak with cream gravy and mashed potatos. One of my favorites is a thick ribeye with lobster and scotch bonnet butter.

[jmac_52]

My bride makes an outstanding chicken fried deer steak with cream gravy and mashed potatos. One of my favorites is a thick ribeye with lobster and scotch bonnet butter.

Jon, you're making it hard to wait on lunchtime. But.....it's just some leftovers, nothing like the ribeye with lobster. :drooling:

[YARP]

Porter house steak-salt and a little pepper=last meal

[BigEd63]

Jon, you're making it hard to wait on lunchtime. But.....it's just some leftovers, nothing like the ribeye with lobster. :drooling:

Most of this thread is making it hard to wait until lunch for me too!

[Pokeguyjai]

Favorite type of meat? Pork definitely. Favorite cut from a pig? That is a blasphemous question! I'll take the whole pig, thank you very much!

http://a6.sphotos.ak.fbcdn.net/hphotos-ak-ash1/19531_273461106200_612581200_4792955_1514992_n.jpg
http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash1/19531_273474496200_612581200_4793074_6505342_n.jpg

[Knowledge]

Favorite type of meat? Pork definitely. Favorite cut from a pig? That is a blasphemous question! I'll take the whole pig, thank you very much!



Ok, how do you cook that, the whole thing I mean?

[Knowledge]

+1 on the Ribeye, done in a cast iron pan:

http://www.youtube.com/watch?v=3yX1Q3x9Cs4

Bae, thanks for posting. I'm going to try this this week.

[ericb]

Carne Asada! MMMMM

[lightfighter]

I'm surprised that no one's mentioned it - Bistecca alla Fiorentina !

Essentially a 2 inch thick porterhouse cooked on a char grill. They lightly char the exterior and the interior is very rare.

If you're ever blessed with a trip to Italy, especially Florence or the Tuscan countryside, you must have this - It's so ridiculously good.

PBS - Did a segment on Dario Cecchini, perhaps Italy's most famous butcher, showing how he prepares the meat etc. Unfortunately I couldn't find it on Youtube.

But here's his own site: http://www.dariocecchini.com/index_eng.html

Lots of info and meat pics !

[Tanampo]

In my house, in order of consumption:

1) buffalo
2) deer
3) pork
4) chicken
5) beef

[Pokeguyjai]

Ok, how do you cook that, the whole thing I mean?

Marinate, toss in a really big oven at a higher temperature for the skin to get crispy.

[dfenceman26]

Flank steak, tenderized with a fork and soaked overnight in the marinade of your choice, then slow smoked over hickory, cut thin and placed on a sandwich roll with some horseradish.
As I'm currently abroad in a place where the mess hall believes in words such as "instant, boxed, and canned," reading this thread has gotten me quite ready to come home to some good cooking.

[crystal river charlie]

1 1/2 to 2" T Bone.
Put it on the grill and count to 10.
Turn it over and count to 10.
Take it off and enjoy.

Charlie

[Dry Fork]

How about some bar-b-qued brishet or some smoked sausage. Also some fried catfish fresh from the trotline. Also some 2 day old chili. GOD bless TEXAS

[kabar]

I've just got to avail myself of all this expertise as I've got a little problem...

I just bought a side of beef -- I got to pick the cow from the pasture -- and I have no idea how to ask the butcher to process it. To make it even more complicated, I'm splitting it 3 ways with my in laws and a friend. Help a brother out.

[Steve Paulson]

Love me some ribeye, New York and Flatiron, but for the sake of my weight I'm a fillet guy for now. Rubbed with Costco's (Kirkland) organic no-salt seasoning mix (only thing it's missing is salt, so...), kosher salt and drizzled with oil. Cast iron or grill--whatever. Seared and rare. Plate-licking good!

Copper River sockeye--sorry eastern & southern folks, you probably won't find this in your mega mart. Had an exceptionally good season this year--was available for at least 6 weeks! Best salmon there is, IMO. Fresh sturgeon....oh baby. Fish that eats like a steak! And Ahi tuna...mmmm.... (gollum voice)...give it to us RAW, and WRIGGLING!!

A whole chicken, cut in half, seasoned & smoked for about an hour and a half (250-300ish).

Pork shoulder cooked like a good kiss.

I can never pick a favorite 'cuz I like 'em all too much. That's why I have to be a fillet guy. :confused:

[lightfighter]

I've just got to avail myself of all this expertise as I've got a little problem...

I just bought a side of beef -- I got to pick the cow from the pasture -- and I have no idea how to ask the butcher to process it. To make it even more complicated, I'm splitting it 3 ways with my in laws and a friend. Help a brother out.

I imagine your butcher has faced this before. Just ask him to divide the meat in a away so that the 'best stuff'; filets, strips, sirloin or hangers etc are evenly divided between all the recipients.

If you don't have a grinder ask him to make some burger patties too.

Don't forget the offal or less popular cuts either. Google: oxtail stew, braised short ribs, beef cheek ravioli, or tongue steak sandwich ( which seems gross but tastes like the best sirloin ) for ideas.

[austin]

I've just got to avail myself of all this expertise as I've got a little problem...

I just bought a side of beef -- I got to pick the cow from the pasture -- and I have no idea how to ask the butcher to process it. To make it even more complicated, I'm splitting it 3 ways with my in laws and a friend. Help a brother out.

I've butchered thousands of animals on my own and using custom packers.

Make sure you stay until he weighs the sides before putting them in the cooler. Tell him you want the bones for your dogs. Add it all up when done. It should be about 10% lower than the hot hanging weight if is aged/hung for a week. A lot of butchers will cheat you. This will make him think twice.

I'd get him to break it into steaks, roasts, ribs, and ground in 2 lb packages. Then when you split it with friends, lay it out and everyone picks and takes one package at a time until its gone.

The best meat comes from a 2-3 year old heifer.

[ckmcconahay]

So I must ask, if you had to characterize how Longhorns taste vs other cattle, how would you describe it? Just curious since I've heard that Longhorns don't taste particularly good. Being that I've never had any myself, I am completely ignorant on the topic. Oddly enough, my wife I and were thinking about getting a few to put on our place.

The taste is slightly sweeter and with a slight nutterier flavour. Hang time in the cooler and what the critter eats are paramount in meat taste. Mine are range grass feed most of their life with one week of grain/hi-protein cattle cubes feeding before going to slaughter and cooler hanging. Rarely do we get a bad tasting beef..............but we are true meat eaters here in our family. My all time favorite red meat of choice is buffalo; but they are a true pain in the ass to raise and subsquently deal with.

[bae]

Tonight called for a simpler meal:

https://lh5.googleusercontent.com/-POpdA_QjjeU/TkSM52_NkTI/AAAAAAAADVk/bfNYoaYm63E/s640/IMG_2420.JPG

[Heywood]

While My favorite cut it off and grill it parts are by far the rib-eye and the tenderloin char grilled with a bit of bleu cheese or a slice of cotswold on top finished on a smoky grill.
I got on a kick a few years back where I love to try and make the less than appealing parts tasty.
Oxtail soup simmered all day is the best part of a dead animal at the end of a long cold day. very rich beef flavor.
Beef tongue sliced very thin is probably the most beefy tasting part of a cow.
Beef bone marrow simmered in red wine jus thickened with the cows blood (you can use corn starch or flour but you can taste it) is actually very good as well when done properly.

[nw-outlaw]

.

The taste is slightly sweeter and with a slight nutterier flavour. Hang time in the cooler and what the critter eats are paramount in meat taste. Mine are range grass feed most of their life with one week of grain/hi-protein cattle cubes feeding before going to slaughter and cooler hanging. Rarely do we get a bad tasting beef..............but we are true meat eaters here in our family. My all time favorite red meat of choice is buffalo; but they are a true pain in the ass to raise and subsquently deal with.

what makes buffalo difficult to raise? serious question, not trying to challenge ya.:wink:

[Winchester67]

How can you go wrong with real bacon? Bae, if you within smelling distance you would have a new best friend neighbor!

[bae]

I bought this yesterday for dinner...soon:

https://lh6.googleusercontent.com/-8xAEU-QJBrE/TlGfZTtX7hI/AAAAAAAADgQ/mSj5NC8Cqh8/s640/IMG_2574.JPG

[Gabriel Suarez]

For one of the Junior Staff's Birthdays we went to a Brazilian Steakhouse in Scottsdale. I told them to starve themselves and true to my advice nothing but watre passed their lips since breakfast.

The favorites were of course the Filet Mignon and the Bacon Wrapped Filet, but the Specialty Picanya was also well received.

[Gabriel Suarez]

Tonight called for a simpler meal:

https://lh5.googleusercontent.com/-POpdA_QjjeU/TkSM52_NkTI/AAAAAAAADVk/bfNYoaYm63E/s640/IMG_2420.JPG

Good grief!! Bacon on foil on the grill. I never would have thought of that. Tomorrow morning after the run we will cook some of our stash this way! That is one of the bettr uses for tin foil (rather than making hats for the dommengloomers)

[bae]

Good grief!! Bacon on foil on the grill. I never would have thought of that.

I had been asked not to "bacon up" the house, for reasons that escape me. Note the slight engineering trick - poke a couple of holes in the foil with your handy pocket knife, so the grease can drip out so you don't poach the bacon in the grease. Plus you get bigger flames this way, which makes everything taste better.

[Gabriel Suarez]

I had been asked not to "bacon up" the house, for reasons that escape me. .

Hmmm. I have been told the same thing. I will have to try this tomorrow.

[blackballed]

what makes buffalo difficult to raise? serious question, not trying to challenge ya.:wink:


Different laws, for one, depending on where you are. Different personality traits, as well.

But the meat is awesome if you cook it right.

[blackballed]

There's a place up the road, over a hill, and a bend or three that raises buffalo, and also sells elk, water buffalo, deer, boar... and regular steak as well. Sweet lady behind the counter.

[bae]

My daughter was thinking of trying to raise some bison for a 4H project, but apparently the 4H rule-makers have decided they are a bit too troublesome, so they are disallowed. She's debating going with Dexter or Kerry cattle instead, there are some local herds of these, and helpful ranchers.

I apparently ended up with a couple of meat goats from the livestock auction yesterday, anybody have any good recipes?

https://lh4.googleusercontent.com/-P31JcdVLEMw/TlG2yakBXOI/AAAAAAAADgk/jib5LyRMuNo/s640/IMG_2557.JPG

[kabar]

I have eaten Buffulo in The Philippine Islands....... pretty darn good meat! Here in Colombia we have alot of Buffulo as well. Baby Buffulo meat is amazingly delicious and tender.

But the best cut of meat i ever ate was Elk Steak sent to me by JackO from Montana. My pal Robert Polo , a chef.......... grilled it to perfection!!!
Elk is great, but elk calf is even better!

(I'm not telling who the poacher was who served it to us, even though the statute of limitations has had to have run out by now.)

[Korgaman]

I like a thick, well marbled, bone-in Ribeye. Grilled medium-rare over Mesquite. I'm a firm believer that a good steak should be able to stand on its own flavor without additional seasoning.

[Mayflower]

I apparently ended up with a couple of meat goats from the livestock auction yesterday, anybody have any good recipes?


I slaughtered one of our goats once a few years back. The goat came apart kinda like a deer, cuts were the same. Meat tasted similar... but no where near as good as the 'farm fed' venison we get here.

We ended up making a chili out of some of the meat, cut some of the good meat into chunks and made a stew like a traditional beef stew stew, and the rest we ground up in 'goat burgers'.

I wasn't overly impressed with goat meat, it's OK for sure, and certainly something one should try, very easy to get a goat from the pasture to the freezer... A LOT easier to raise and slaughter than the the cows I had!

I will admit that my wife fed us goat burgers one night, and it tasted so good that nobody guessed it was a goat.

[kabar]

Some of my former Indian co-workers were very fond of goat over any other type of meat.

[Wolfhunter]

A venison roast, or a 24-32 oz Porterhouse grilled medium rare.

[BigEd63]

Different laws, for one, depending on where you are. Different personality traits, as well.

But the meat is awesome if you cook it right.

From what I undestand once in awhile some get the urge to "roam"/migrate if raised in herd size(whatever that is considered) and stopping them at that point with the average fence used for cattle is a dubious proposition. I do know that some of the local cattle ranches have had 2-3 on ocassion but I've never noticed more than that on private land here.

[Korgaman]

I was just reading an article that explained that bison tend to roam because they graze up to two miles a day, and that pasture rotation should mitigate this. The article also went on to say that bison should be stocked at 12-15 head minimum due to their strong herding instinct. Here's the article:

http://kerryg.hubpages.com/hub/bisonranching

[BigEd63]

That explains why I've seen them in with cattle then. Also not on any smaller ranches or farms either.

Thanks for the link.

[ZMB HNTR]

My wife and I spent some time just outside of Zion National Park in Utah on a Buffalo Ranch, meals were really fun after watching them "play" all day. :yahoo:

The kids were gone this weekend so we smoked up some baby back ribs, grilled Red Snapper and lobster tails; we had grilled corn on the cob with chile and lime butter, some fresh cut berries and homemade Pina Colada's. It was nice. :finger:

[Korgaman]

That explains why I've seen them in with cattle then. Also not on any smaller ranches or farms either.
B wa
Thanks for the link.

My pleasure. I stumbled across it whilst searching for info on raising cattle for personal use.

[Carolina River Rat]

My favorite cut of beef is a good ribeye. Had them cooked numerous ways. All were good. For poultry, I prefer Mama's fried chicken drumsticks. Don't get much better than that. For pork, it's hard to go wrong with country ribs and Sweet Baby Ray's original sauce. For fish, deep fried catfish (blue or flathead, not channel) nuggets. I believe the red on my neck is showing now.

[BigEd63]

My favorite cut of beef is a good ribeye. Had them cooked numerous ways. All were good. For poultry, I prefer Mama's fried chicken drumsticks. Don't get much better than that. For pork, it's hard to go wrong with country ribs and Sweet Baby Ray's original sauce. For fish, deep fried catfish (blue or flathead, not channel) nuggets. I believe the red on my neck is showing now.

Yep, and making me hungry to boot.:drool:

[nw-outlaw]

From what I undestand once in awhile some get the urge to "roam"/migrate if raised in herd size(whatever that is considered) and stopping them at that point with the average fence used for cattle is a dubious proposition. I do know that some of the local cattle ranches have had 2-3 on ocassion but I've never noticed more than that on private land here.

interesting, theres a few places around me locally that have 10-20, i will have to read more on the subject. I would like to one day raise a few for meat along with cattle.

[Korgaman]

Outlaw, the link I posted is to an article on bison ranching for beginners. Lots of useful info.

[9711]

Ribeye as described above works. I won't turn down a rare filet or prime rib either.

I like Elk and Bison a great deal. Gator isn't bad either.

I am a member of PETA. People Eating Tasty Animals.

I used this on them (PETA) one year during thanksgiving. They hung up on me and never called back!!!!:thumbsup: I think I hurt their widdle fewings....LOL!

[Skeleton In The Closet]

Warriors- i must post this because i feel it is necessary: Kapenga Farms in Holland, MI has, without a single doubt, the finest chicken i have ever had. if you pass through the lake shore, do yourself a favor and get one. the flavor, tenderness, and quality is unbelievable.

[TACC]

Venison steaks marinated for 2 days ..... to die for.

[PistolWhipped86]

How did I miss this thread?

Steak: Bone-in Ribeye (or it's equivalent on a budget, Chuck eye) cut between 1" and 1.5" thick, coarse salt (Sea Salt is prefered, though Kosher works), and fresh cracked black pepper, and a little fresh minced garlic. Cooked no higher than medium, though it's a toss-up whether Medium-Rare or Pittsburg rare taste the best.

Burgers: 80/20 ground chuck, gently formed into patties, coarse salt and fresh cracked pepper. Grill to medium, it ain't good if the juice doesn't run down to your elbows. Toasted bun, Tilamook Cheddar or Pepper Jack cheese, choice of burger fixins. I like the classic Lettuce, Tomato, Onion, pickle chip combination. Classic, minimalist. For something a little different, top the burger with some Swiss Cheese, and garlic sauteed mushrooms.

Pork: PORK RIBEYES. Oh my god these I could eat these over beef ribeyes. One of my favorite ways to do them is grilled with some cajun dry rub, and then served with some freshly made Jack Daniels apple butter. Of course, bone-in Rib chops, country style ribs, spare ribs (more fat, bone, and flavor than baby backs) all rank highly in my list of preferred pork products. And thick cut black pepper or jalapeno bacon is meat candy. Plus it means I'll never go to Allah, so there's a plus.

Venison: Tenderloin straight out of the deer, seasoned (cracked black pepper and seasoned salt) and grilled. Not as tender as an aged tenderloin (we save one of them for aging) but it has the wildest, meatiest flavor you're ever going to taste. If I make venison Burgers, I grind some good bacon up with the meat to get the fat content right, and add flavor.

I know when I worked at Ruby Tuesday, we used to serve a Bison Burger. I used to grill mine medium-rare, top with applewood bacon and 2 slices of cheddar, and the usual burger set-up, on a honey-wheat roll.

And for that goat, get a tender cut or two (Tenderloins work well) and cut it into 1" cubes. Puree some chili peppers (pick peppers based on what heat you prefer), cumin, and garlic and a little oil to thin it to a paste, and marinate the goat in it overnight. Thread them onto soaked bamboo skewers and grill over high heat to desired doneness (med-rare to Medium is my preferred range). The heat will give you a nice char on the meat, and the marinade packs a ton of flavor.

[BigEd63]

Don't know why I clicked on this thread now. There's a conference meeting down the hall that has lunch catered and the aroma from whatever meat they are serving is driving me to drool 15mins before my lunch hr.:yumyum:

[bae]

First goat experiment last night, went great:

Goat leg steaks
marinate overnight in key lime juice, pepper, cumin, olive oil, cayenne pepper, oregano, thyme
salt and grill a few minutes a side over high heat, then remove to low heat for a few minutes more, or cover in foil for a few minutes

Came out insanely tender and tasty.

[BigEd63]

bae- I'll have to remeber that one. Sounds good. I've not had goat in awhile.

BTW-I lucked out and got invited over to eat. Great cured and smoked beef brisket, chicken and beef sausage. As you can tell I made up a nice "carnetarian" plate for lunch.

[Youngman]

Once upon a time I owned a Steak house.....we served Choice meats....from a specialty butcher....aged of course....but we served Prime Rib....Prime Rib is a Rib Eye..same cut just cooke differently...we would bake ours in a special oven just for Prime Ribs..we served 8 racks a night more or less....but I also served Rib Eye..and what we would do is cut it off the Prime Rib and finish it on my white oak wood fired grill....very good...you get the baked tenderness of the Prime Rib but also the char broiled flavor from the grill..

[bae]

... what we would do is cut it off the Prime Rib and finish it on my white oak wood fired grill....very good...you get the baked tenderness of the Prime Rib but also the char broiled flavor from the grill..

I've started using a water oven to accomplish a similar result.

I take the steak, vacuum bag it, and put it in the water oven for a couple of hours at 130F - this produces a nice medium-rare, very tender steak, much like oven-baking the prime rib, but even more controllable, and easy to do without hogging your real oven or heating up the house, if you have a water oven handy. Then finish it by searing very briefly on a super-hot grill, or a plancha, or best, use a big honking blowtorch. You get the nice char taste and sear, and exactly the doneness you want, and tender beef. Lesser cuts of beef, you can simply water-bath for longer, they get tender after some hours, even if you start out with shoe leather :-)

[PistolWhipped86]

Frenched Rack of New Zealand Lamb, roasted med-rare (400*F for 10 minutes). Made this with a Red Wine Reduction the other day for a big event. GREAT stuff.

[bae]

More goat tonight.

Goat steaks, broiled medium-rare, seasoned with salt, pepper, thyme, sumac berry

Potato wedges, baked for 1+ hour with garlic, lemon, lemon zest, olive oil, broth, salt, pepper, thyme, rosemary, marjoram

Green beans, lightly blanched, salted

Flatbread with a touch of cheese and herbs

Best part - my kid did most of the cooking :-)

https://lh5.googleusercontent.com/-GtFMIy4nrZA/TrSi_xQxjEI/AAAAAAAAEHo/fAX-TY8ceQI/s640/IMG_0208.JPG

[kabar]

She'll have her pick of men someday if she brings them home and puts a plate like that in front of them.

[mde762]

Boston Butt cut smoked all night over a charcoal bed with hickory. Chopped then served with a vinegar red pepper bbq sauce. Im a Carolina boy....an Eastern one at that.( although I like the mustard based SC stuff too)

[TrojanSkyCop1]

Does HAGGIS count for the purposes of a "meat" discussion thread?

18388

Especially when it's combined with a full traditional Scottish breakfast?

18389

[TrojanSkyCop1]

Two great steakhouses in Fort Worth's Historic Stockyards are Cattlemen's and Riscky's (I had an AWESOME Buffalo Ribeye at the latter place last week).

Hunter Brother's H3 Ranch, right next door to Cattlemen's, is good too, but I haven't had their steak yet, only their rainbow trout.

[Silat Student]

Baked Beef Ribs last night. They were amazing! I made up a dry rub with lots of goood stuff in there and then baked them for 350 degrees for right around 3 hours.

[TrojanSkyCop1]

If any of y'all are transiting Indianapolis International Airport, be sure to check out Harry & Izzy's steeakhouse. The 6 oz. filet mignon is deelishus.

[DaveJames]

Ideal steak, would be range feed beef 20oz ribeye RARE!! 3-4 min each side and then pull it!!

[Vigilant]

If any of y'all are transiting Indianapolis International Airport, be sure to check out Harry & Izzy's steeakhouse. The 6 oz. filet mignon is deelishus.Harry & Izzy's is pretty good, a sister restaurant to our more famous St. Elmo's Steakhouse! TSC1, wished I'd have known about you being in town sooner, as I coulda bought a pint or two and savored the Bone-in Filet at St. Elmos!

[Lucky Jackson]

How did I miss this thread?

Pork: PORK RIBEYES. Oh my god these I could eat these over beef ribeyes. One of my favorite ways to do them is grilled with some cajun dry rub, and then served with some freshly made Jack Daniels apple butter. Of course, bone-in Rib chops, country style ribs, spare ribs (more fat, bone, and flavor than baby backs) all rank highly in my list of preferred pork products. And thick cut black pepper or jalapeno bacon is meat candy. Plus it means I'll never go to Allah, so there's a plus.

At Costco, ( of all places ) I found a fully prepared to cook huge 5.5# "Rack of Pork". It was seasoned with great dry rub and cooked it at 300 until it was 145 degrees internal temp. The rack of pork looked like 7 beautiful Pork Ribeyes all connected together.

We cooked this instead of a turkey for Thanksgiving dinner. The pork just melted in your mouth and did compare to the finest filet Mignon steak.

L J

[Mr. Anthony]

I feel like I need a shoutout to the slow cooker--I've been using one a lot more lately, and it's hard to beat pulling a 3-4 pound grass-fed roast out and chowing down. 5 minutes of prep time to chop the extra stuff and seasoning, then walk away for 8-10 hours and when you come back you have an amazing meal? Sweet.

I'll always be a high-quality steak on a grill kind of guy...but way to go, slow cooker.

[JOE MACK]

Different laws, for one, depending on where you are. Different personality traits, as well.

But the meat is awesome if you cook it right.

Love buff, friends of ours raise them. You can herd them anywhere THEY wish to go. Yearlings and cows taste the best IMHO.

[TrojanSkyCop1]

Harry & Izzy's is pretty good, a sister restaurant to our more famous St. Elmo's Steakhouse! TSC1, wished I'd have known about you being in town sooner, as I coulda bought a pint or two and savored the Bone-in Filet at St. Elmos!

Damn, too bad we missed each other!

[Winchester67]

Trojan, you are a stronger man than I! Haggis...FIRST THING IN THE MORNING? You have an iron gut my friend! You could have actually stayed married to my first wife with those skills!