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Favourite meat and cut

dryrain Apr 2, 2011 12:30 PM

Whats your favorite meat and why?

For me it used to be beef and probably would have said rib eye steak. But now I have been converted to pork well to be precise Belly of Pork which when cooked right is great. Either slowly braised or oven cooked with a crispy top. Best of all its cheap as well :) Fat means flavor and i agree now more than i ever did before!

  1. c
    CDouglas Apr 6, 2011 10:28 AM

    Pork bacon, slab cut.

    1. DoobieWah Apr 5, 2011 08:14 AM

      Beef ribeye.

      I love pork. But a perfectly cooked beef ribeye, (rare!), is...well...perfect.

      1. j
        juliewong Apr 4, 2011 02:13 PM

        I can't pick an overall favourite however a favourite right now is the bone and bit of meat from a beef rib roast. I am sure it has a particular name. Slowly roasted it is very tasty and right now inexpensive when you can find them.

        1 Reply
        1. re: juliewong
          PegS Apr 5, 2011 03:45 PM

          Ditto. I love long beef ribs ("dino bones") and nothing makes me happier than gnawing around the bone.

        2. krisrishere Apr 4, 2011 11:45 AM

          I prefer the porterhouse cut for both beef and pork. Both have to be thick, 1 1/2 inches at least, and cooked to perfection...beef I like medium-rare and pork I like medium.

          1 Reply
          1. re: krisrishere
            Will Owen Apr 5, 2011 02:23 PM

            Yes, I love a good thick pork loin chop; I like to pre-season well in advance, then apply a good coat of harissa paste mixed with olive oil and bake it on a rack in a gratin pan to 145º. Better, though, is the shoulder steaks they have at Marconda Meats in the LA Farmer's Market: big round slabs of pork shoulder about that thick, and when roasted or braised the flavor is incredible.

            I go back and forth between pork and lamb, too, shoulder of both by preference. I'll just say that my favorite is invariably the one that's in front of me …

          2. RealMenJulienne Apr 4, 2011 09:02 AM

            Pork shoulder. Rubbed with an herb-and-garlic crust and oven-roasted, fried in its own fat for carnitas, smoked over cherry wood for pulled pork, marinated and spit-charred for al pastor, ground into sausages of all kinds. The tastiest part of the tastiest animal is also somehow the cheapest... sometimes life just throws you a nice slow pitch right down the middle.

            1 Reply
            1. re: RealMenJulienne
              krisrishere Apr 4, 2011 11:40 AM

              Amen.

            2. JungMann Apr 4, 2011 07:54 AM

              It's hard to decide between lamb and duck. How about duck thighs in the Fall, lamb shanks in the winter and lamb loin chops for the rest of the year?

              1. i
                igorm Apr 4, 2011 07:16 AM

                Pork/fresh ham retains the good pork flavor and you get the crispy skin.

                1. d
                  Dan G Apr 2, 2011 11:31 PM

                  Offal. Any animal, Any time.

                  1. Chinon00 Apr 2, 2011 04:58 PM

                    Sweetbreads, kidneys, liver, face, tongue, tripe . . .

                    5 Replies
                    1. re: Chinon00
                      dryrain Apr 3, 2011 01:21 AM

                      Kidney and liver are good and they are under rated. Good as long as they are not over cooked and prepared right. I remember as a kid having chewy kidney because bits were not removed from it. Now they taste so good :)

                      1. re: dryrain
                        arktos Apr 3, 2011 11:03 AM

                        'Face'??

                        1. re: arktos
                          Chinon00 Apr 3, 2011 01:08 PM

                          You never had a taco of face meat? It's called head but to not confuse it with brain I call it face. It's any meat from the head other than brain or tongue.

                          1. re: Chinon00
                            arktos Apr 3, 2011 02:58 PM

                            Have yet to face that scenario.

                            1. re: Chinon00
                              c
                              chileheadmike Apr 6, 2011 10:51 AM

                              I tell my kids that those are "hog face tacos". The menu lists them as cabeza, but hog face is much more fun.

                      2. arktos Apr 2, 2011 04:53 PM

                        Pork belly is not going to be cheap for long, people are starting to discover it, and I'm worried that it'll become 'trendy' like what happened to flank and skirt steak who's price skyrocketed.

                        1 Reply
                        1. re: arktos
                          dryrain Apr 3, 2011 01:19 AM

                          You are right its the same with lamb shanks they used to be cheap then they became popular so they put the price up.

                        2. ipsedixit Apr 2, 2011 04:04 PM

                          Whats your favorite meat and why?

                          _______________________________

                          For what?

                          For braising, it might be a pork shoulder or belly

                          For searing, it might be a beef sirloin or ribeye or brisket or flap meat

                          For steaming, it might be pork belly

                          For roasting, a whole chicken

                          For deep frying, skin and bone on chicken thighs

                          For hamburgers, it's going to be brisket, sirloin and oxtail

                          Etc.

                          1. iluvcookies Apr 2, 2011 03:13 PM

                            I wholeheartedly agree with both of your choices.
                            Rib eye should be cooked to medium rare with just a bit of salt and pepper.
                            Pork belly either as bacon or as Chinese cha siu bao.

                            1. nofunlatte Apr 2, 2011 02:33 PM

                              Pork. Bacon. (okay, not a cut).

                              1. w
                                wattacetti Apr 2, 2011 01:56 PM

                                Just one meat?

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