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Your Favorite Cut


read 6046 times • 67 replies • posted 9/8/2012 5:28:28 PM

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SudsMcDuff 5825:183
meat
11/23/2012 7:10:55 PM

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DaSilky1 2606:66
Cow - filet
Pig - bacon, or slowed cooked shoulder
Chicken - wings, fried or breat, boiled & shredded
Lamb - ribs
Fish - raw salmon, raw tuna, sauteed/stir-fried, and or korean bbq style octopus/squid/cuttlefish - preferably the head & tenticles as opposed to the body cut up in rings or as a steak.
Shellfish/crustacean- raw oyster, steamed clams, and of course shrimps, cooked in any number of ways.
11/23/2012 7:36:21 PM

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Saarlander 1686:23
Cow-Bone in ribeye
Swine-Sholder slow cooked
Chicken-shedded/Sausage
Fish-Ahi Poke
Horse-Loin/Med rare
Shellfish-Mudbugs
Snake-Rattlesnake pan fried with Habanero Sauce
Venison- Crockpot after soaked in Buttermilk with onion,Carrot, Ketchup/tomatoes
Lamb-Leg
Kangaroo-Loin
11/24/2012 2:25:23 AM

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Saarlander 1686:23
Oh Yeah, Quail fresh is great as well!!!
11/24/2012 2:27:27 AM

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DerWeg 1494:38
Originally posted by billkThe back contains the oysters and sweetbreads, not to mention lots of skin (and fatty pudding underneath) if cooked properly. The absolute best part of the bird.


I love rotisserie chicken, I disjoint the bird hot into a dish, then flip it over lift the skin and snack on all the delectable back meat. It’s called the "Chef’s Treat" because it is usually overlooked or even discarded / thrown whole in the stock pot.

More of a snack than a cut, mind you! ;)
1/10/2013 12:50:43 PM

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pinkie 470:10
Cow - I love a Delmonico steak
Veal - breast and ribs
Pork - ribs
Chicken - all of it
Seafood - shellfish, espcially crab

DerWeg how right you are about the back meat. Tasty morsels that is. =)
1/10/2013 12:58:17 PM

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Martinus 2818:149
Cow - Côte à l’os
Pig - Pork belly bacon
Chicken - Thighs
Seafood (type of fish) - Mussels
1/10/2013 1:13:39 PM

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