tOfficial Huskers Bullshit Thread

[gobigred]

It's fucking chuck..........

The works Chuck and fuck do not belong in same sentence... You know Chuck doesnt get any.

 

[Jack_John_Mark]

Shit melts like butter in yourn mouth........

I've paid out the ass for the best Ribeye I could possibly get............and this was WAYYYYY better

 

[HawkeyeHater]

Shit melts like butter in yourn mouth........

I've paid out the ass for the best Ribeye I could possibly get............and this was WAYYYYY better

 

[HawkeyeHater]

The works Chuck and fuck do not belong in same sentence... You know Chuck doesnt get any.

 

[Jack_John_Mark]

Let me grill you one.............

Ye won't be able to look me in thee eye and tell me otherwise

 

[Brasky]

Shit melts like butter in yourn mouth........

I've paid out the ass for the best Ribeye I could possibly get............and this was WAYYYYY better

Every couple months I get T-Bones from my cousins farm. Not that bullshit monkey meat you get from Omaha steaks or the market.

The difference is like night and day. I don't really eat much red meat anymore though.

 

[Brasky]

Ye are OUT OF YOUR MIND JJM. I think you are just in love with your own cooking.

 

[oaknightshockey1]

Let me grill you one.............

Ye won't be able to look me in thee eye and tell me otherwise

my grandpa buys t-bones by the dozen from the Bloomfield market's butcher...best steaks i've ever had. and we have it 3 nights in a row when i get up there. speaking of which, i need to schedule a fishing trip....

 

[gobigred]

Flat iron if done right can be pretty good but is NOT the best steak

 

[huskers1217]

Hi

 

[Brasky]

Someday I will eat a Japanese Wagyu steak.

A real one.

 

[gobigred]

If you prepare a flat iron the right way, I personally guarantee you that you won't find a better cut of meat..........

Ye may think this is a matter of opinion........but this is just a FACT !!!

 

[gobigred]

Someday I will eat a Japanese Wagyu steak.

A real one.

I had never heard of it that before other night and they had it on an episode of Chopped

 

[Jack_John_Mark]

"If you’ve never heard of a flat iron steak it isn’t surprising. The cut itself is actually rather new having been developed in 2002 and only available at the retail level since 2007. A team of scientists from the University of Nebraska, the University of Florida and the National Cattlemen’s Beef Association got together to analyze muscles in the beef chuck and round to identify other uses. Traditionally these cuts had been used only for roasts or to make ground beef.

Through their research, which included developing a method for cutting a tough piece of connective tissue that ran through the center of the chuck, these scientists created a steak that has the tenderness of a ribeye and the full flavored character of a skirt steak. The flat iron steak, also known as a top blade steak because of where it emanates, is listed as the second most tender cut after the tenderloin in the North American Meat Processor’s meat buyers guide."

 

[Jack_John_Mark]

You dumbshits have just never had one.......

 

[oaknightshockey1]

You dumbshits have just never had one.......

possibly. but i have to go by experience.

 

[HawkeyeHater]

Hi

Hello thar sir

 

[HawkeyeHater]

"If you’ve never heard of a flat iron steak it isn’t surprising. The cut itself is actually rather new having been developed in 2002 and only available at the retail level since 2007. A team of scientists from the University of Nebraska, the University of Florida and the National Cattlemen’s Beef Association got together to analyze muscles in the beef chuck and round to identify other uses. Traditionally these cuts had been used only for roasts or to make ground beef.

Through their research, which included developing a method for cutting a tough piece of connective tissue that ran through the center of the chuck, these scientists created a steak that has the tenderness of a ribeye and the full flavored character of a skirt steak. The flat iron steak, also known as a top blade steak because of where it emanates, is listed as the second most tender cut after the tenderloin in the North American Meat Processor’s meat buyers guide."

Reference?

 

[gobigred]

Hi

 

[Jack_John_Mark]

Reference?

Do ye think I just made all that up off the top of me head?