Series Thread: Off Season Entertainment

[Southieinnc]

Agreed I am not a filet guy either, taste pales in comparison to a good ribeye

Remember when top sirloin used to taste good?

 

[nefansince75]

She needs a beating.

Better yet, cook and old leather shoe and see if she can tell the difference... Either that or add a bunch of A1 so she'll at least be able to taste SOMETHING.

 

[nefansince75]

Remember when top sirloin used to taste good?

or when they started adding the word "eye" to other cuts so they could sell them at a higher price.

 

[YankeeRebel]

Remember when top sirloin used to taste good?

But Sirloin could be tough

 

[Southieinnc]

But Sirloin could be tough

It wasn't always.

 

[Yankee Traveler]

Buying prime filet is a waste of money unless you have false teeth!

My go to is ribeye.

 

[Southieinnc]

My go to is ribeye.

Same, of course.
But a dry aged piece of many other cuts will rival a bag-o-beef ribeye anyday!

Retail beef market embraces changes, new cuts for consumers - Department of Animal Science

AgriLife Extension expert outlines some new options from familiar beef cuts Chuck flap, rib-eye filet, tomahawk steak, Denver or Sierra cuts, flat irons and tri tips – the landscape of the local grocery meat case is changing when it comes to beef cuts, according to a Texas A&M AgriLife Extension...

animalscience.tamu.edu

 

[Southieinnc]

By the way, 90% of steers are rated choice nowadays. Better breeding? I hardly think so.....

 

[Yankee Traveler]

Same, of course.
But a dry aged piece of many other cuts will rival a bag-o-beef ribeye anyday!

I don't do dry aged.
Nothing about dry even sounds like a good steak.

 

[Southieinnc]

I don't do dry aged.
Nothing about dry even sounds like a good steak.

dried on the hook - not in the fridge......

 

[YankeeRebel]

I don't do dry aged.
Nothing about dry even sounds like a good steak.

I did a dry ages Rib Roast once wealthy friend bought it we too were unimpressed.

 

[YankeeRebel]

Remember when top sirloin used to taste good?

But Sirloin could be tough

And No

 

[nefansince75]

But Sirloin could be tough

Cooking to medium rare and cutting against the grain can ensure "tough-ness" isn't an issue. Chuck is a good example. It's used for burgers because it's tasty but tough due to sinew tissue that breaks during grinding, but can make for really good tips when cooked to medium rare, then toughen up with longer cooking.

 

[YankeeRebel]

Cooking to medium rare and cutting against the grain can ensure "tough-ness" isn't an issue. Chuck is a good example. It's used for burgers because it's tasty but tough due to sinew tissue that breaks during grinding, but can make for really good tips when cooked to medium rare, then toughen up with longer cooking.

I said it could be tough and compared to Rib Eye., Filet or even Strip it can be. Sirloin for the most part to me is tasteless, it might be flavorful because mom and dad use to season the hell out of it. Then you have your first NY Strip and realize " Wait this is tender and has flavor" Shock sets in. Then you get a bone in Ribeye and realize of hell, Strip steak aint worth a shit!. Then your buddy invites you over for Filet Mignon because his Ole Lady is acting all Boushee Urban Dictionary: boushee, you come by for the filet and after one very tender bight you are bored with the cut of meat. You pretend not to offend his ole lady then invite him over for a ribeye, and tell him to leave the ole lady at home.

 

[Yankee Traveler]

I did a dry ages Rib Roast once wealthy friend bought it we too were unimpressed.

I only did dry aged steaks once, wanted to know what all the fuss was about.
They had good flavor and were tender enough, but they were dry.
And overpriced too.

 

[nefansince75]

I said it could be tough and compared to Rib Eye., Filet or even Strip it can be. Sirloin for the most part to me is tasteless, it might be flavorful because mom and dad use to season the hell out of it. Then you have your first NY Strip and realize " Wait this is tender and has flavor" Shock sets in. Then you get a bone in Ribeye and realize of hell, Strip steak aint worth a shit!. Then your buddy invites you over for Filet Mignon because his Ole Lady is acting all Boushee Urban Dictionary: boushee, you come by for the filet and after one very tender bight you are bored with the cut of meat. You pretend not to offend his ole lady then invite him over for a ribeye, and tell him to leave the ole lady at home.

My comment was only regarding the toughness factor. I agree with everything you have written throughout the thread. That's why I switched to chuck for my example instead of discussing the great flavor of sirloin.

 

[YankeeRebel]

I only did dry aged steaks once, wanted to know what all the fuss was about.
They had good flavor and were tender enough, but they were dry.
And overpriced too.

Yeah you have to cook them for a shorter time than you are accustom to because the process of dry again wicks moisture from the meat.

 

[YankeeRebel]

My comment was only regarding the toughness factor. I agree with everything you have written throughout the thread. That's why I switched to chuck for my example instead of discussing the great flavor of sirloin.

I fucking love chuck fatty flavorful and can be tender when done correctly. I do poor mans' brisket all the time which is great.

 

[Debbie Does]

I was at the local butcher shop yesterday and saw they had Tomahawk cuts. I was talking with the butcher and he said the past cold, rainy, windy weekend left him overstocked because people were cancelling barbecues and other grill activities. I might go get some serious meat next weekend.

 

[Southieinnc]

I only did dry aged steaks once, wanted to know what all the fuss was about.
They had good flavor and were tender enough, but they were dry.
And overpriced too.

Dry is your fault!