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Your Favorite Cut


read 6108 times • 67 replies • posted 9/8/2012 5:28:28 PM

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kseecs16 1207:209
Originally posted by Tibeerious
Originally posted by pepsiedcan
Originally posted by Tibeerious
Originally posted by NobleSquirrel
Cow-short rib or brisket
Pig-ribs, picnic butt or head
Chicken-thighs or wing
Fish-walleye


I find it sad when people grind brisket or short ribs to make burgers. But as many people will tell you america doesnít have so much an eating problem as a cooking problem.


Did a Thomas Keller burger awhile ago. 2 parts sirloin, 1 part brisket, 1 part chuck, kosher salt, sea salt, ground pepper. Grind your own meat on this one. Handle the meat as little as possible making 1" thick patties. Cook for 5 minutes on each side, let rest for 10 minutes in a warm location. Damn near perfect.

Gimmick. Leave out the brisket and you wouldnít know the difference


Thibs, youíre a moron. Have you ever made a burger with fresh ground brisket? I donít particularly care for a 100% brisket burger but if you grind your own meat you can clearly tell the difference between a 100% chuck burger and one made with a combo brisket and chuck assuming youíre not overloading your meat with toppings and sauces that overshadow the meat.

If you stick solely to S&P and consistent cooking methods the differences in flavor and texture from different cuts of beef are pretty stark. When making burgers, so long as you donít use too fine of a grind you can definitely tell the difference in a burger that uses a variety of cuts vs. one that relies on a single cut alone.
9/26/2012 10:45:33 PM

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kseecs16 1207:209
Beef: Ribeye steak or brisket
Pork: Spare ribs/rib tips
Poultry: thighs, particulary confit
Fish: non-gulf oysters

9/26/2012 10:49:14 PM

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KyotoLefty 6696:491
Beef: T-bone, not wagyu (too soft and fatty)
Pork: Parma ham
Chicken: Buffalo Wings
Cooked Fish: Red snapper
Raw Fish: toro
Shell fish: whole scallop
Bear: Ass meat jerky
horse: bacon
Whale: tail
Boar: belly stewed in miso
9/26/2012 11:28:06 PM

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jaminjohnson 1
cow: ribeye

pig: belly

bird: pheasant breast

warm water fish: King Mackeral

cold water fish: alaskan spotted prawns

frog: legs

sushi: unagi
9/27/2012 1:25:26 AM

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BigTomZ 12:
Cow: Ribeye

Pig: Belly, Bacon, Pancetta

Chicken: Thigh

Fish: Cod

I am also a fan of Boar, Bison, Venison, Ostrich and other game.
9/27/2012 1:54:01 AM

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NobleSquirrel 3437:209
Originally posted by kseecs16
Originally posted by Tibeerious
Originally posted by pepsiedcan
Originally posted by Tibeerious
Originally posted by NobleSquirrel
Cow-short rib or brisket
Pig-ribs, picnic butt or head
Chicken-thighs or wing
Fish-walleye


I find it sad when people grind brisket or short ribs to make burgers. But as many people will tell you america doesnít have so much an eating problem as a cooking problem.


Did a Thomas Keller burger awhile ago. 2 parts sirloin, 1 part brisket, 1 part chuck, kosher salt, sea salt, ground pepper. Grind your own meat on this one. Handle the meat as little as possible making 1" thick patties. Cook for 5 minutes on each side, let rest for 10 minutes in a warm location. Damn near perfect.

Gimmick. Leave out the brisket and you wouldnít know the difference


Thibs, youíre a moron. Have you ever made a burger with fresh ground brisket? I donít particularly care for a 100% brisket burger but if you grind your own meat you can clearly tell the difference between a 100% chuck burger and one made with a combo brisket and chuck assuming youíre not overloading your meat with toppings and sauces that overshadow the meat.

If you stick solely to S&P and consistent cooking methods the differences in flavor and texture from different cuts of beef are pretty stark. When making burgers, so long as you donít use too fine of a grind you can definitely tell the difference in a burger that uses a variety of cuts vs. one that relies on a single cut alone.


The best burgers Iíve had have been blends including shortrib and brisket. You may think itís a waste but not if the cook knows what heís doing. You get a different fat component, beefier flavor and a richer burger. Chuck is pretty bland and sirloin isnít much better by itself.
9/27/2012 7:40:59 AM

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crispiangreen
11/23/2012 5:41:35 PM

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crispiangreen
cow- oxtail or marrow
pig- warthog(any part of it)
bird- quail
fish- snook or grouper
sushi- smelt roe with quail egg
venison- springbok liver
other- sea urchin roe
11/23/2012 6:16:17 PM

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michcam8 315:20
rib-eye
bacon
breast
grouper
11/23/2012 6:34:50 PM

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IrishBoy 3882:106
pronghorn: tenderloin
beef: Odeedís smoked brisket
pork: pickled pigs feet
fish: belly meat ahi
game bird: snipes and cinnamon teal
shellfish: local CA mussels
11/23/2012 6:54:06 PM

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