Your Favorite Cut

Reads 6835 • Replies 67 • Started Saturday, September 8, 2012 5:28:28 PM CT

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beers 8523 º places 190 º 19:10 Fri 11/23/2012


beers 2608 º places 66 º 19:36 Fri 11/23/2012

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.

beers 1920 º places 23 º 02:25 Sat 11/24/2012

Cow-Bone in ribeye
Swine-Sholder slow cooked
Fish-Ahi Poke
Horse-Loin/Med rare
Snake-Rattlesnake pan fried with Habanero Sauce
Venison- Crockpot after soaked in Buttermilk with onion,Carrot, Ketchup/tomatoes

beers 1920 º places 23 º 02:27 Sat 11/24/2012

Oh Yeah, Quail fresh is great as well!!!

beers 1727 º places 45 º 12:50 Thu 1/10/2013

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! ;)

beers 470 º places 10 º 12:58 Thu 1/10/2013

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. =)

beers 4718 º places 217 º 13:13 Thu 1/10/2013

Cow - Côte à l’os
Pig - Pork belly bacon
Chicken - Thighs
Seafood (type of fish) - Mussels