Paleo Diet and Paleolithic Diet Questions & Answers

Question

4

This is pretty straight forward:

What's your favorite beef steak cut?

I'm not concerned with the provenance, I'm sure most of us would opt for grass-fed if possible, etc. I'm just wondering what cuts everybody is eating.

I eat a lot of hanger steak, although I used to eat a lot of rib eye.

(I get tons of chuck roast and brisket for low and slow oven braising, too)

flag	asked May 8 2011 at 1:30 ben61820 16.1k●1●14●57

My husband hates roasts. Boo. – sherpamelissa May 8 2011 at 1:33

3

This post is really making me wish we had a poll function here on PH. – sherpamelissa May 8 2011 at 4:44

I kinda thought of that, too. Once a thread hits a certain length it gets somewhat tedious going through the list again to see which reply you've last read and whats new, etc. Oh well. Still fun. – ben61820 May 8 2011 at 12:55

The Quilt · Answer 1 · 2011-05-08 02:05:08Z UTC

5

Porterhouse two inches thick......cooked on infrared burner. Dead red inside

answered May 8 2011 at 2:05

The Quilt
27.5k●1●16●82

sherpamelissa · Answer 2 · 2011-05-08 01:32:43Z UTC

4

My favorite is New York Strip.

My daughter and husband love Rib Eyes though, so I buy that most often.

answered May 8 2011 at 1:32

sherpamelissa
18.6k●1●21●69

1

Ditto. New York Strip on the grill, baby! – Dave S. May 9 2011 at 12:48

Sortilege · Answer 3 · 2011-05-08 01:41:54Z UTC

3

D:

Rib Eye. Most definitely!

After that I'd go with New York Strip.

answered May 8 2011 at 1:41

Sortilege
233●5

42 · Answer 4 · 2011-05-08 01:32:25Z UTC

2

Hanger, skirt, flank, but bone-in rib steak is my favorite. Don't care for roasts nor braised meat.

answered May 8 2011 at 1:32

42
2,452●10●18

Wow I'm right with you. By me the skirt is always around 14.99 per while the hanger is more 9.99 per pound so we go for that. – ben61820 May 8 2011 at 1:33

42! I've missed you! You've been MIA lately. \o/ – sherpamelissa May 8 2011 at 1:33

1

Yeah, kinda let things go, need some motivation! Hanger steak is nearly impossible to find here. Most places throw it in with the trimmings for hamburger. It's a crime! – 42 May 8 2011 at 1:36

John the chef · Answer 5 · 2011-05-08 01:55:08Z UTC

2

Tri-tip!! But I'm a southern California BBQ addict!

answered May 8 2011 at 1:55

John the chef
307●3●10

	Tri-tip is great, hard to find outside of Cali for some reason. I'm in Florida now and have only found tri-tip very occasionally. – HeatherC May 8 2011 at 2:09
	Guess my #2 would be a Kobe ny strip. Great fat marbalization. I used to be in love with the ribeye, but if I can get the same fat content as a ribeye evenly distributed throughout the meat...I'm sold! – John the chef May 8 2011 at 5:32

Futureboy · Answer 6 · 2011-05-08 05:20:44Z UTC

I'm gonna say Rib Steaks, bone in definitely. I also get the NY Strip from Commodities over here on 1st ave. quite a bit, but it's pricey. Usually more than $18/lb. Still haven't tried grass-fed Prime Rib. Bet it's good though!

Love the bone-in cuts, cuz I save the bones and make broth!

Forrest · Answer 7 · 2011-05-08 05:37:56Z UTC

2

I love some grassfed brisket. I don't let one bit of that fat go to waste. Guilt-free beef fat is better than christmas.

answered May 8 2011 at 5:37

Forrest
1,069●3●11

Shari Bambino · Answer 8 · 2011-05-08 02:09:08Z UTC

1

Rib eye is my favorite but I can't afford it very often so I go with skirt and flank mostly. I keep trying to love roasts but can't seem to get there.

answered May 8 2011 at 2:09

Shari Bambino
22.5k●1●13●95

1

Roasts in the crock pot are so yummy! – sherpamelissa May 8 2011 at 2:10

Turnkey · Answer 9 · 2011-05-08 04:23:23Z UTC

1

Ribeye, although I like slow cooking London broil as well.

answered May 8 2011 at 4:23

Turnkey
1,097●2●5

Jan · Answer 10 · 2011-05-08 05:31:17Z UTC

1

Hanger steak or home brined ox tongue, then simmered (or sous vide), after that sliced and quickly browned in duck fat, yum! Fatty juicy beefy and very tender but little crispy at the same time :)

answered May 8 2011 at 5:31

Jan
6,035●1●3●10

Kikilula · Answer 11 · 2011-05-08 06:13:07Z UTC

1

Porterhouse, ribeye or rumpsteak with lots of brown onions...

answered May 8 2011 at 6:13

Kikilula
2,219●4●13

	aren't onions full of sugar ? – DudleyP May 8 2011 at 10:40
	100 g of onions contain 4.2 g of sugars - mostly glucose... – Kikilula May 8 2011 at 12:26
	So onions are good for some carbs? They have inulin too. – Jan May 8 2011 at 18:10

Jake · Answer 12 · 2011-05-08 08:05:25Z UTC

1

Tri-tip, though I usually buy top sirloin. Flank steak if I'm making fajitas...

answered May 8 2011 at 8:05

Jake
1,739●1●3●9

	Tri-tip for the win. – Carl_Stawicki May 8 2011 at 11:46
	know its been said before but CA folk really do love them some tritip. – ben61820 May 8 2011 at 12:57

Jan · Answer 13 · 2011-05-08 07:03:08Z UTC

0

Just checked price for tenderloin from my local organic farm, $81. Yes this is an expencive country. I much prefer hanger steak for flavor. Sous vide that and its damn good and cheap!

answered May 8 2011 at 7:03

Jan
6,035●1●3●10

	thats $81 per kg – Jan May 8 2011 at 7:03
	Sous vide???? Doesnt sound paleo!! Just kidding!! – John the chef May 8 2011 at 7:28
	I know, but i am a little bit of culinarist and sous vide is my cheat :) – Jan May 8 2011 at 7:52

Riveted · Answer 14 · 2011-05-08 10:29:32Z UTC

0

Love me some of the more foodie cuts: hangar, brisket, flank. Grass-fed pot roast has become a serious contender, though. All that grassy-fat goodness, the way it falls apart...

Beef cheeks are pretty darn good too.

answered May 8 2011 at 10:29

Riveted
3,717●1●5●20

	I love fish cheeks, but i've never actually seen beef cheeks for sale anywhere. – ben61820 May 8 2011 at 12:56
	Fish cheeks are the cat's pyjamas. In my part of the world, roadside cod tongue and cheek vendors are like crack dealers on the corner in big cities. Beef cheeks are little pot-roast-like bundles of goodness. – Riveted May 8 2011 at 18:55

Travis Culp · Answer 15 · 2011-05-08 20:59:54Z UTC

I don't eat beef, but I have 2 x 1 lb lamb leg steaks per day. Love how they look like Tom & Jerry cartoon steaks with the little bone in the middle. The marrow's a nice treat. I may work in some more blade chops if I need more fat in my diet in the future.

TheBemusedBadger · Answer 16 · 2011-05-08 21:11:46Z UTC

0

Love churrasco (skirt), flank, and bone-in ribeye. Not a huge fan of the braising cuts, I much prefer pork for braising.

answered May 8 2011 at 21:11

TheBemusedBadger
31●3

Chickenosaurus Rex · Answer 17 · 2011-05-08 21:23:42Z UTC

0

Prime sirloin, with flank and rib eye running close behind.

answered May 8 2011 at 21:23

Chickenosaurus Rex
3,283●1●8●20

bittykitty · Answer 18 · 2011-05-08 21:44:56Z UTC

0

Shank and beef cheek when I'm on a budget..a nice thick t bone or tounge when I'm not.

answered May 8 2011 at 21:44

bittykitty
1,668●5●11

Eazine · Answer 19 · 2011-05-12 03:55:38Z UTC

0

Rib eye or t-bone. But those are a every other week treat. Normally I get cheap low fat cuts...not as tasty but much more practical.

answered May 12 2011 at 3:55

Eazine
1

vdh1979 · Answer 20 · 2011-08-31 18:08:17Z UTC

0

I've become quit fond of the Chuck Eye cut. Very tasty and very economical!

answered Aug 31 2011 at 18:08

vdh1979
3,671●5●20

What’s your favorite beef steak cut?

20 Answers