# Recommend a cut of meat I've never had before **URL:** \ **Category:** Cafe Society\ **Created:** [December 25, 2018, 9:56pm UTC](https://boards.straightdope.com/t/recommend-a-cut-of-meat-ive-never-had-before/826699 "2018-12-25T21:56:19Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Defensive\_Indifference](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/defensive_indifference/32/6502_2.png) [@Defensive\_Indifference](https://boards.straightdope.com/u/Defensive_Indifference)\ **Post date:** [December 26, 2018, 2:10am UTC](https://boards.straightdope.com/t/recommend-a-cut-of-meat-ive-never-had-before/826699/21 "2018-12-26T02:10:30Z")
Two more types of meat I grew up on that I haven’t heard much of elsewhere: **Ham Steak** , which is pretty much just what it sounds like. I see several recipes for it online, but they’re all tarted up with maple glazes and shit. My folks just dropped the big slab of ham into the pan (usually greased with bacon drippings), fried both sides, and put it on the table. Ham cooked in bacon fat doesn’t need any ornamentation. **Round Steak** , which is beef round, uh, cut into steaks. I recall some of my wealther friends laughing at me when I mentioned “round steak”, because they thought it was a working class euphemism for a hamburger. Round steak was usually a weekend dinner at our house because it took a while to make. My folks usually made “Swiss steak”, similar to this recipe: [Old-Fashioned Swiss Steak Recipe](https://www.thespruceeats.com/old-fashioned-swiss-steak-3056883). It was good, but still often a little tough. They probably tried to cook it too fast. ---
**Author:** ![ThisSpaceForRent](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thisspaceforrent/32/345_2.png) [@ThisSpaceForRent](https://boards.straightdope.com/u/ThisSpaceForRent)\ **Post date:** [December 26, 2018, 2:25am UTC](https://boards.straightdope.com/t/recommend-a-cut-of-meat-ive-never-had-before/826699/22 "2018-12-26T02:25:25Z")
> [@Defensive\_Indifference](#): > > Two more types of meat I grew up on that I haven’t heard much of elsewhere: > > **Ham Steak** , which is pretty much just what it sounds like. I see several recipes for it online, but they’re all tarted up with maple glazes and shit. My folks just dropped the big slab of ham into the pan (usually greased with bacon drippings), fried both sides, and put it on the table. Ham cooked in bacon fat doesn’t need any ornamentation. > > **Round Steak** , which is beef round, uh, cut into steaks. I recall some of my wealther friends laughing at me when I mentioned “round steak”, because they thought it was a working class euphemism for a hamburger. Round steak was usually a weekend dinner at our house because it took a while to make. My folks usually made “Swiss steak”, similar to this recipe: [Easy Swiss Steak Recipe](https://www.thespruceeats.com/old-fashioned-swiss-steak-3056883). It was good, but still often a little tough. They probably tried to cook it too fast. Did we have the same freaking mother? Swiss steak dome correctly is sublime… Ham steaks were breakfast treats, cut off a Big Fucking Ham… ---
**Author:** ![Defensive\_Indifference](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/defensive_indifference/32/6502_2.png) [@Defensive\_Indifference](https://boards.straightdope.com/u/Defensive_Indifference)\ **Post date:** [December 26, 2018, 3:02am UTC](https://boards.straightdope.com/t/recommend-a-cut-of-meat-ive-never-had-before/826699/23 "2018-12-26T03:02:34Z")
> [@ThisSpaceForRent](#): > > Did we have the same freaking mother? > > Swiss steak dome correctly is sublime… > > Ham steaks were breakfast treats, cut off a Big Fucking Ham… Hah! I see your location is U. City! I grew up in St. Charles County, but my mom was from Overland and my dad from Florissant. You and I probably ate a lot of the same meals! How about a big rope of pork sausage cooked in sauerkraut? Or “Hamburger, Peas, and Rice”, which my mom sometimes called “Depression Chili”? Roast on Sundays with carrots and potatoes? 🙂 My dad actually did most of the cooking, at least during the week, since he got home first. He’d get home, open an Old Milwaukee, and start cooking. It may not have been haute cuisine, but it was on the table at 5:30, and it was that or nothing, young man! ---
**Author:** ![ThisSpaceForRent](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thisspaceforrent/32/345_2.png) [@ThisSpaceForRent](https://boards.straightdope.com/u/ThisSpaceForRent)\ **Post date:** [December 26, 2018, 3:38am UTC](https://boards.straightdope.com/t/recommend-a-cut-of-meat-ive-never-had-before/826699/24 "2018-12-26T03:38:50Z")
> [@Defensive\_Indifference](#): > > Hah! I see your location is U. City! I grew up in St. Charles County, but my mom was from Overland and my dad from Florissant. You and I probably ate a lot of the same meals! How about a big rope of pork sausage cooked in sauerkraut? Or “Hamburger, Peas, and Rice”, which my mom sometimes called “Depression Chili”? Roast on Sundays with carrots and potatoes? 🙂 > > My dad actually did most of the cooking, at least during the week, since he got home first. He’d get home, open an Old Milwaukee, and start cooking. It may not have been haute cuisine, but it was on the table at 5:30, and it was that or nothing, young man! 100 % yes… ais at 5:30 or you do not eat… ---
**Author:** ![Lucas\_Jackson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lucas_jackson/32/303_2.png) [@Lucas\_Jackson](https://boards.straightdope.com/u/Lucas_Jackson)\ **Post date:** [December 26, 2018, 5:49am UTC](https://boards.straightdope.com/t/recommend-a-cut-of-meat-ive-never-had-before/826699/25 "2018-12-26T05:49:59Z")
I’ve lots of tremendous meat cuts, and it’s always fun to brag about the “exotic” things one has eaten but for straight out taste it’s really hard to beat venison. ---
**Author:** ![engineer\_comp\_geek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/engineer_comp_geek/32/504_2.png) [@engineer\_comp\_geek](https://boards.straightdope.com/u/engineer_comp_geek)\ **Post date:** [December 26, 2018, 6:37am UTC](https://boards.straightdope.com/t/recommend-a-cut-of-meat-ive-never-had-before/826699/26 "2018-12-26T06:37:22Z")
**Moderator Action** Moving thread from IMHO to Cafe Society. ---
**Author:** ![Jake\_Jones](https://avatars.discourse-cdn.com/v4/letter/j/e0b2c6/32.png) [@Jake\_Jones](https://boards.straightdope.com/u/Jake_Jones)\ **Post date:** [December 26, 2018, 6:40am UTC](https://boards.straightdope.com/t/recommend-a-cut-of-meat-ive-never-had-before/826699/27 "2018-12-26T06:40:41Z")
> [@panache45](#): > > Rib eye steak, when I can get a good one. My usual store only sells it pre-packaged and pre-seasoned, with way too much salt, so I have to go out of my way to get a good unseasoned one. Just fry it till it’s medium-rare, and _lightly_ season. I like rib eye too, but it’s available everywhere unseasoned. It’s a good cut, but completely unremarkable. You shop in weird stores if they don’t have Choice or Prime rib eye as standard fare in the meat section. ---
**Author:** ![Horatio\_Hellpop](https://avatars.discourse-cdn.com/v4/letter/h/e5b9ba/32.png) [@Horatio\_Hellpop](https://boards.straightdope.com/u/Horatio_Hellpop)\ **Post date:** [December 26, 2018, 9:06am UTC](https://boards.straightdope.com/t/recommend-a-cut-of-meat-ive-never-had-before/826699/28 "2018-12-26T09:06:02Z")
Hanger steak. ESQUIRE magazine called it “the most flavorful of the cheap cuts.” When a butcher shop gets some good hanger steak, usually a local restaurant will snap it up and pass it off as the more expensive Strip Steak, so get to know your local butcher so he may give you a head’s up when some becomes available. It’s the portion of the underside that literally hangs down from the rest of the cow when she’s standing, and it’s meatier and more tender than you’d guess. It has a pretty short shelf life, so be ready to have a big barbecue for 6-10 people ASAP when you get a line on one. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [December 26, 2018, 7:54pm UTC](https://boards.straightdope.com/t/recommend-a-cut-of-meat-ive-never-had-before/826699/29 "2018-12-26T19:54:53Z")
> [@Horatio\_Hellpop](#): > > Hanger steak. ESQUIRE magazine called it “the most flavorful of the cheap cuts.” When a butcher shop gets some good hanger steak, usually a local restaurant will snap it up and pass it off as the more expensive Strip Steak, so get to know your local butcher so he may give you a head’s up when some becomes available. It’s the portion of the underside that literally hangs down from the rest of the cow when she’s standing, and it’s meatier and more tender than you’d guess. It has a pretty short shelf life, so be ready to have a big barbecue for 6-10 people ASAP when you get a line on one. OKA “flap steak”, as I mentioned. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [December 26, 2018, 8:29pm UTC](https://boards.straightdope.com/t/recommend-a-cut-of-meat-ive-never-had-before/826699/30 "2018-12-26T20:29:00Z")
> [@Quartz](#): > > Have you eaten bull penis? You make a stew of it… My sister buys dried “bully sticks” for her german shepherd dog. The dog loves them. I’ve had beef tendon, and don’t like it at all. Gelatinous goo when done “right”, imo. But I do love me some nice liver, and kidneys and heart are tasty, too. ---
**Author:** ![HMS\_Irruncible](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hms_irruncible/32/7394_2.png) [@HMS\_Irruncible](https://boards.straightdope.com/u/HMS_Irruncible)\ **Post date:** [December 26, 2018, 9:50pm UTC](https://boards.straightdope.com/t/recommend-a-cut-of-meat-ive-never-had-before/826699/31 "2018-12-26T21:50:36Z")
> [@Lucas\_Jackson](#): > > I’ve lots of tremendous meat cuts, and it’s always fun to brag about the “exotic” things one has eaten but for straight out taste it’s really hard to beat venison. To me, venison has to be a rare treat. A while back the lovely Mrs. Irruncible came to possess 30 pounds of reindeer meat, and I will say after 6 weeks it became a very long and gamey winter. Flame roast, never pan-fry. ---
**Author:** ![The\_King\_of\_Soup](https://avatars.discourse-cdn.com/v4/letter/t/a87d85/32.png) [@The\_King\_of\_Soup](https://boards.straightdope.com/u/The_King_of_Soup)\ **Post date:** [December 26, 2018, 10:37pm UTC](https://boards.straightdope.com/t/recommend-a-cut-of-meat-ive-never-had-before/826699/32 "2018-12-26T22:37:53Z")
Tongue makes good sandwiches and tacos. Tenderizing it takes patience, or a pressure cooker. ---
**Author:** ![markn\_1](https://avatars.discourse-cdn.com/v4/letter/m/f9ae1b/32.png) [@markn\_1](https://boards.straightdope.com/u/markn_1)\ **Post date:** [December 26, 2018, 11:57pm UTC](https://boards.straightdope.com/t/recommend-a-cut-of-meat-ive-never-had-before/826699/33 "2018-12-26T23:57:38Z")
Get a brisket and make your own corned beef. It’s actually quite simple to corn beef - you just have to have the patience to wait 6 days for it to cure. You do need a little curing salt, which you probably won’t find in your supermarket. Homemade corned beef is tons better than the prepackaged stuff. ---
**Author:** ![Quartz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/quartz/32/267_2.png) [@Quartz](https://boards.straightdope.com/u/Quartz)\ **Post date:** [December 27, 2018, 12:38am UTC](https://boards.straightdope.com/t/recommend-a-cut-of-meat-ive-never-had-before/826699/34 "2018-12-27T00:38:01Z")
> [@HMS\_Irruncible](#): > > To me, venison has to be a rare treat… Flame roast, never pan-fry. [Stew](https://www.bbcgoodfood.com/recipes/1935/succulent-braised-venison) or [casserole](https://www.bbc.com/food/recipes/venisoncasserole_83746)! Venison is a very dry meat so you add red wine. Serve with roasted parsnips and [dumplings](https://www.bbcgoodfood.com/recipes/dumplings). ---
**Author:** ![Fear\_Itself](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fear_itself/32/19637_2.png) [@Fear\_Itself](https://boards.straightdope.com/u/Fear_Itself)\ **Post date:** [December 27, 2018, 1:26am UTC](https://boards.straightdope.com/t/recommend-a-cut-of-meat-ive-never-had-before/826699/35 "2018-12-27T01:26:36Z")
> [@markn\_1](#): > > Get a brisket and make your own corned beef. It’s actually quite simple to corn beef - you just have to have the patience to wait 6 days for it to cure. You do need a little curing salt, which you probably won’t find in your supermarket. Homemade corned beef is tons better than the prepackaged stuff. Once you have corned beef, put it in the smoker to make pastrami. Again, home made far surpasses any prepared pastrami. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [December 27, 2018, 1:29am UTC](https://boards.straightdope.com/t/recommend-a-cut-of-meat-ive-never-had-before/826699/36 "2018-12-27T01:29:43Z")
Secreto! > **[Secreto, the Secret Cut of Pork - Barbecuebible.com](https://barbecuebible.com/2014/10/14/secreto-secret-cut-pork/)** > > My find was a package of pork labeled “Secreto Ibérico de Bellota”—the “secret” cut from one of Spain’s acorn-fattened pigs. Bellota means acorn in Spanish. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 27, 2018, 2:41am UTC](https://boards.straightdope.com/t/recommend-a-cut-of-meat-ive-never-had-before/826699/37 "2018-12-27T02:41:54Z")
> [@The\_King\_of\_Soup](#): > > Tongue makes good sandwiches and tacos. Tenderizing it takes patience, or a pressure cooker. I had a lamb tongue pita at a Middle Eastern place in Tempe a few weeks ago that was just absolutely divine. I’ve had beef tongue before, but never lamb. Just pure lamb flavor, very delicate texture (like beef tongue), but not greasy like a lot of lamb is (and I love lamb of all kinds.) Personally, I’ve never enjoyed venison much. Had it many times (my uncle’s family are big hunters and live out in the Yoop). Just not my thing. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [December 27, 2018, 2:49am UTC](https://boards.straightdope.com/t/recommend-a-cut-of-meat-ive-never-had-before/826699/38 "2018-12-27T02:49:23Z")
Tongue is a great one - has anyone said heart? ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [December 27, 2018, 2:50am UTC](https://boards.straightdope.com/t/recommend-a-cut-of-meat-ive-never-had-before/826699/39 "2018-12-27T02:50:11Z")
> [@The\_King\_of\_Soup](#): > > Tongue makes good sandwiches and tacos. Tenderizing it takes patience, or a pressure cooker. The way I like it is pickled, the basque serve it that way. ---
**Author:** ![HMS\_Irruncible](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hms_irruncible/32/7394_2.png) [@HMS\_Irruncible](https://boards.straightdope.com/u/HMS_Irruncible)\ **Post date:** [December 27, 2018, 3:14am UTC](https://boards.straightdope.com/t/recommend-a-cut-of-meat-ive-never-had-before/826699/40 "2018-12-27T03:14:41Z")
> [@zoid](#): > > Tongue is a great one - has anyone said heart? I like how Japan serves beef tongue. And there’s nothing like one of those Brazilian places that brings around a sword full of beef hearts. [Previous page](https://boards.straightdope.com/t/recommend-a-cut-of-meat-ive-never-had-before/826699.md?page=1) [Next page](https://boards.straightdope.com/t/recommend-a-cut-of-meat-ive-never-had-before/826699.md?page=3)