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Thread: 15 types of steaks home cooks should know

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    Cotton1's Avatar Senior Member
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    15 types of steaks home cooks should know

    https://www-purewow-com.cdn.ampproje...types-of-steak



    We enter the butcher shop (or meat department) with the confidence of a five-star chef. Then we look at the myriad options and realize in a panic, I have no idea what I’m doing!!! Deciding to have steak for dinner is easy, but choosing the actual cut of meat (and then figuring out how to cook it) can be overwhelming. No worries: Here, 15 types of steak every home cook should know, plus the best ways to prepare them.


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    Peter1469 (01-18-2021)

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    gamewell45's Avatar Senior Member
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    Tenderloin steak is my favorite one.
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    Think 3rd party for 2024 folks. Clean up America.

    Once I tell you that we agree to disagree there will be no more discussion between us in the thread so please don't waste your time continuing to argue your points because I will not respond.

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    Cotton1 (01-18-2021)

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    The only thing that limits me from eating steak is that I am not going to freeze it, so I also have to know where I am going to cook it.
    Marinated beef is just disguising a bad cut.

    That means it is a last minute decision. So it is usually on the grill or the ultimate last minute decision of which restaurant.

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    Cotton1 (01-18-2021)

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    With grass fed beef sirloin, particularly top sirloin is my favorite.

    With corn fed, which I rarely eat anymore, ribeye is my favorite.
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    Cotton1 (01-18-2021)

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    Quote Originally Posted by Peter1469 View Post
    With grass fed beef sirloin, particularly top sirloin is my favorite.

    With corn fed, which I rarely eat anymore, ribeye is my favorite.
    I love rib-eyes
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    Peter1469 (01-18-2021)

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    Quote Originally Posted by Cotton1 View Post
    I love rib-eyes
    Me too. But not grass fed. Not enough fat and I suspect the corn contributes to the flavor.

    There is such a thing as corn finished. The cow eats grass for most of its life and switches to corn the last two weeks before it is butchered. I suspect that doesn't change the Omega 6:3 ratio, but I never really looked into it.
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