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2025-2026 Off Season Thread - The Rehappening

MindzEye said:
Problem with filet is that the flavour is really mild unless you're spending a stupid amount of money on at least Aussie wagyu or better.

If you want your steak to taste like something while still being relatively lean, go with skirt, hanger, denver
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LoF could enjoy flat iron
 
Cal Gal said:
If you're fortunate to have access to a local ranch or local discerning butcher (or a fuckton of bucks and a jet. . .), you might have some luck and enjoy. But store bought? Not so much.
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Very luck that the co-captain of the canadian butcher team has his store front about 10 min away.

I had no idea butchering had a world championship.
 
trujaysfan said:
Very luck that the co-captain of the canadian butcher team has his store front about 10 min away.

I had no idea butchering had a world championship.
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Pretty lucky here in BLC. Local butcher has game offerings as well as good beef, pork, poultry, lamb and goat. I'm a major fan of goat and cottontail, so I'm able to get my childhood fixes fixed. 😊
 
Yeah, tomahawk is mostly about the presentation. Give me sous vide picanha finished over charcoal if I can only choose one.
 
i go back and forth between ribeye and ny strip tbh.

a well marbled strip loin can be the best.

and sometimes a too-marbled ribeye doesn't work right.

but they're both king cuts.
 
Wayward DP said:
LoF could enjoy flat iron
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Yeah, flat iron is killer.

I kind of pity people who are stuck in the popular steakhouse paradigm of like 5-6 cuts existing. Strip, rib, porterhouse, filet, tbone, chateaubriand....and that's the entire animal.

Skirt, hanger, flatiron, denver, picanha/coulotte, chuck eye are all crazy good if treated right. But between lack of availability (just fewer of them on the cow) and more complicated preparation, steakhouses have never fucked with them so a lot of people just don't know what they're missing.
 
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MindzEye said:
Yeah, flat iron is killer.

I kind of pity people who are stuck in the popular steakhouse paradigm of like 5-6 cuts existing. Strip, rib, porterhouse, filet, tbone, chateaubriand....and that's the entire animal.

Skirt, hanger, flatiron, denver, picanha/coulotte, chuck eye are all crazy good if treated right. But between lack of availability (just fewer of them on the cow) and more complicated preparation, steakhouses have never fucked with them so a lot of people just don't know what they're missing.
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Anyone into prime rib or veal chops?
 
MindzEye said:
Problem with filet is that the flavour is really mild unless you're spending a stupid amount of money on at least Aussie wagyu or better.

If you want your steak to taste like something while still being relatively lean, go with skirt, hanger, denver
Click to expand...
Skirt and hangar are rougher versions, and don't have that delicate texture and fineness to the meat imo. Filet is way better, but those have their moments too, especially if I'm eating it with fries.

Not sure I've tried Denver that I'm aware of.
 
Bone in steak, atlas 2 inches think and then smoked with a reverse sear.

A good tomahawk isnt overly expensive if youre doing a nice dinner for a group of 4 or 5.

$120 steak then add garlic bread, asparagus and corn on the cob for under $150.
 
zeke said:
i go back and forth between ribeye and ny strip tbh.

a well marbled strip loin can be the best.

and sometimes a too-marbled ribeye doesn't work right.

but they're both king cuts.
Click to expand...

I opt for ny strip — i prefer a little less of that fatty sweetness

I once had the KC cut, which is what some call the NY strip with the bone in — fantastic
 
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