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Old 08-24-2006, 04:26 PM   #21
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Ribeye rules.......porterhouse second......tenderloin next(not much flavour...needs a sauce with it)
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Old 08-24-2006, 07:19 PM   #22
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Ribeye guy here!
Just cut up a rib section into 1&1/2" steaks over the weekend
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Old 08-24-2006, 07:27 PM   #23
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filet. I like some ribeyes, where that "flavor kernel" or ring of fat is way on the outside of the steak so i can cut it off. I hate cutting around fat, makes me sick.
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Old 08-24-2006, 07:35 PM   #24
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Quote:
Originally Posted by Mylegsbig
filet. I like some ribeyes, where that "flavor kernel" or ring of fat is way on the outside of the steak so i can cut it off. I hate cutting around fat, makes me sick.
Pork fat rules.....beef fat sucks.
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Old 08-24-2006, 11:35 PM   #25
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Scotch fillet (not sure what you guys call it) cooked rare. YUM
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Old 08-24-2006, 11:50 PM   #26
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Porterhouse is Numero Uno!
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Old 08-25-2006, 12:07 AM   #27
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Quote:
Originally Posted by mrsmac
Scotch fillet (not sure what you guys call it) cooked rare. YUM
We call this a ribeye. A delicious steak.
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Old 08-28-2006, 03:14 PM   #28
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what about Kobe beef, has anyone tried this?

I hear that the cows are fed beer, played music and massaged before being slaughtered.

This apparently gives the nicest tasting steaks. The fat is marbled throughout and melts during cooking.
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Old 08-28-2006, 03:24 PM   #29
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Hi, Shakin, welcome to Discuss Cooking.

You know about good beef! Kobe is considered the best in the world. But that is a particular type of steer raised under specific circumstances.

From the Kobe beef, you can get different cuts such as filet mignon, sirloin strip, ribeye, etc. It's these different cuts we're discussing in this thread.

Which do you prefer?
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Old 08-28-2006, 03:34 PM   #30
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I had a positively POETIC Kobe beef filet mignon in a local restaurant a couple of years ago. It was served on a bed of Wasabi mashed potatoes.

Filet Migon has never been one of my favorite cuts of meat, mainly because while it's always tender, I find the flavor lacking - sometimes nonexistent.
However, this Kobe filet was not only tender enough to literally be cut with a fork, but had a wonderful beef flavor as well.

I don't think I'd buy it to cook myself because of the price & because I'm afraid I'd ruin it. Beef cookery isn't one of my best. But I'd order it again in a good restaurant in a heartbeat. :)
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