What's Your Cut?

[free85]

I'm on the ribeye wagon for all above reasons and because a bernaise gose fantastically with it!

[spicycorona]

Porterhouse. 2 best steaks I've ever had were porterhouse.

[CigarMike]

Ribeye! It's the best cut of meat because of the fat it's my favorite part

[CatchNRelease]

porterhouse! it's the most baller steak around

[Deodato]

Not sure what this is called formally but to me it's a tomahawk. Dry aged, grass fed and organic.

mmMMMmm

[Skyfall]

Not sure what this is called formally but to me it's a tomahawk. Dry aged, grass fed and organic.

mmMMMmm

ImageUploadedByTapatalk1424843251.768218.jpg

Usually referred to as a Tomahawk or a Cowboy Cut, here in Texas we call that the Children's Portion...lol

Looks amazing!

[Cmontoya79]

Tri tip or Strip. Why? Because personally I don't enjoy gnawing on fat and gristle.

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[HabanoHam]

Ribeye all the way!

[Skyfall]

Tri tip or Strip. Why? Because personally I don't enjoy gnawing on fat and gristle.

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A quality piece of meat, regardless of the cut, shouldn't have any gristle and the fat should melt in your mouth.

[ToothlessCog]

Ribeye for sure! When it's nice and marbled and you get a piece of meat with some fat that just melts in your mouth...

Man, I'm drooling on my keyboard...

[purpleloki]

Porterhouse for me. The best of both worlds.

[TheMunt]

Rib on the bone seared first then slow cooked, amazing stuff.

[teamrandr]

I cant choose between the porterhouse and ribeye. Both to me are the "Kings" of steak.

[TM-US]

Bone-in rib eye, aka Tomahawk steak.

[muzz]

Not a popular choice but T-bone for me, porterhouse and fillet combo and is usually well priced for a large cut of meat

[bugg4672]

Ribeye....great marbling and awesome flavor from the fat.

[manelson05]

Ribeye all the way, I enjoy the flavor of the meat with the heavy marbling. Prefer mine cooked between medium and medium well, due to the fat content.

[Dave O)))]

Kangaroo fillet. Sweet and melts in the mouth. Beef is tough and bland by comparison

[Lant63]

Filet mignon, as rare as possible without it still being alive. Unbelievable taste, and when combined with a nice CC it creates an unmatched sensory experience. If I had one day to live that's all I'd eat.

Tom

What's your favorite chop house in the Detroit area?

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-Stogie Boy

[AndrewNR]

I'm a sucker for scotch with beef.. As far as BBQ goes.. This was the best I've ever had.. Hand picked the roll

[FalseCast]

Bone-in ribeye. Why? Because I've never had another cut that could match its flavor.

[NCPANTHERZFAN]

Bone in dry aged ribeye. Cannot beat it!

[NCPANTHERZFAN]

Not sure what this is called formally but to me it's a tomahawk. Dry aged, grass fed and organic.

mmMMMmm

ImageUploadedByTapatalk1424843251.768218.jpg

Looks like the old 96er from the great outdoors movie with John Candy and Dan Akroyd. Lol

[ralphie48]

Ny strip. Perfect balance of texture, fat and flavor

Porterhouse as well on occasion

[Martin3203]

NY Strip, gotta be cooked over charcoal.

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