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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!

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

    Just one meat?

    1. nofunlatte RE: dryrain Apr 2, 2011 02:33 PM

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

      1. iluvcookies RE: dryrain 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. ipsedixit RE: dryrain 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


          1. arktos RE: dryrain 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 RE: arktos 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. Chinon00 RE: dryrain Apr 2, 2011 04:58 PM

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

              5 Replies
              1. re: Chinon00
                dryrain RE: Chinon00 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 RE: dryrain Apr 3, 2011 11:03 AM


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

                      Have yet to face that scenario.

                      1. re: Chinon00
                        chileheadmike RE: Chinon00 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. d
                  Dan G RE: dryrain Apr 2, 2011 11:31 PM

                  Offal. Any animal, Any time.

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

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

                    1. JungMann RE: dryrain 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. RealMenJulienne RE: dryrain 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 RE: RealMenJulienne Apr 4, 2011 11:40 AM


                        2. krisrishere RE: dryrain 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 RE: krisrishere 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. j
                            juliewong RE: dryrain 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 RE: juliewong 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. DoobieWah RE: dryrain Apr 5, 2011 08:14 AM

                              Beef ribeye.

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

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

                                Pork bacon, slab cut.

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