People always say Fillets are the best. I think they are to rich.
I think rib eyes are the best.
What about ya’ll
Beef: porterhouse - it’s a filet and a strip steak with the bone to keep it juicy and flavorful.
Pork: Tie between tenderloin and a roasted shank.(Schweinhaxen)mmmmmm…
Chicken: Thighs
Standing rib roast.
Wildest - rib eye is good, but get it on the bone.(Eurodopers: do not follow this advice)
Barnsley chop - Lamb chops are cut at one side of the spine but Barnsley chops are not, effectively they are two lamb chops in one cut.
At least there is more to eat, generally they are somewaht thicker too so grilling isn’t an option, roasting is best.
…tenderloin…gotta doe last year and have been eating grilled loin all year …yumyumyum!
Prime rib is nice.
“Danish” cut ribs are nice. More meat than bone. Dunno what kind of cut it is really, but it tastes good.
Favourite beef must be Prime Rib or a good Porterhouse which is a T-bone with the tenderloin intact.
I love breasts be they turkey, chicken, or Lola’s. 
A good strip is a wonderful thing.
Pork tenderloin can be a mouth watering experience, too, though.
My favorite has got to be the ostrich medallions I had in Dallas once. Like a tenerlion, but, somehow, better.
If I were to hazard a guess, though, as to what the single most ordered or prepared cut of meat was, I’d go with bacon.
It’s gotta be a New York strip steak with a good bit of fatback on it. Topped with the following:
Sauteed Mushrooms and Scallions
(Topping for steaks)
Serves 4-6
Preparation time: 30 minutes
Ingredients:
1/2-1 Pound of button mushrooms
1/2-1 Bunch scallions (green onions)
1/2-1 Cup good white wine
1/2-1 Cube butter
2-4 Cloves of garlic
Preparation:
Preheat skillet over a low flame. Thinly slice the mushrooms (avoid washing them if possible or use a dry brush to remove any soil). Melt half of the butter in the pan. Add the mushrooms and cook until light brown. Chop scallions into sections about 3mm long (1/8") using some but not all of the green tops. Add the scallions and the extra butter as needed. Once the scallions are transparent, push ingredients in pan to one side and add crushed or finely minced garlic to the pan and then reduce heat. Do not brown the garlic, it will turn bitter and ruin this dish!. Once garlic begins to release its perfume, combine the ingredients and mix thoroughly. Bring the pan to a high heat and wait thirty seconds before adding the white wine. Continue to cook over a medium heat until wine volume is reduced by half. Serve over filet mignon or New York strip steaks fresh from the grill.
Note: This is the only sauce that touches my steaks. Some fresh cracked pepper and you will have a taste of the hereafter.
Best cut of beef? I ges iz da …dhfhi!
You’re right, WB – for beef, ribeye (or “Spencer”), I think, is the best. It’s about as tender as filet mignon, but with a lot more flavor. Make mine medium rare, kosher salt and cracked black pepper, with perhaps just a little drizzle of wine reduction.
Lamb: Small loin lamb chops, medium, from the BBQ, and accompany them with roasted garlic and crusty French bread.
Pork: No question – baby back ribs, slow cooked with a dry rub.
Now stop it, y’all! You’re making me hungry (AGAIN).
Um … John Wayne Bobbit?
(Well, you DID say “cut of meat”…)
Chicken breast for me.
But, Bill, I’m wondering why you felt the need for the “Carnivores Only” disclaimer. How many vegetarians were you expecting to come in and say, “I would never eat meat. I find it morally wrong and unhealthy - but damn, them T-bones sure are tasty!”
Ahh, meat. One of my favorite things around. While some people swear by fillet mignon, it is the most tender cut you can get, but it does lack the falvor. Ribeye is definately the Best. It is teh most flavourfull cut of meat out there. The strip would be second, while the t-bone is also very good, one drawback is that cooking times differ for each side of it, so while your strip is mouth watering bloody teh fillet tends to be overcooked. or vice versa. But i digress, Ribeye rules. Lamb chops are also delicious.
ROFLOL Jack you are too funny. I needed a good laugh before the weekend and you provided it thanks!
Anyway, I don’t why put that disclaimer on it. Maybe I was trying to be politically correct(that’s a laugh).
Seriously(not really) I’ll tell ya a funny story I thought was funny anyway. We took my little sister and her friend(mid 20’s) to a cajun boil place. Anyway my sister and all of us for that matter were ripping crabs apart, smashing claws with those mallots and sucking heads(crawfish). Her friend was just sitting there with this pale look on her face and of all sudden just started balling and ran out of the restaurant. My sister chased after her then came back and told us they were leaving. I said man Julie what’s the deal and my sister trying her best not laugh(you could tell) said she was a vegetarian.
So maybe that is why I put the disclaimer on it.
[sub] Hey everybody, keep an eye on Zenster, I’m about to make his head explode[/sub]
You know what’s good on New York Strip? Heinz 57 sauce, yum. But if I can’t get that I’ll just smother it in ketchup. That really good Food Club ketchup.
[sub] Sometimes it’s fun being evil[/sub]
Porterhouse, Filet, and Ribeye (in that order) for me. Morton’s has the best steaks I’ve ever had as far as Steakhouses.
Beef Tenderloin aka Filet Mignon is my favorite. I really don’t like bone in my meat, though a boner is fine when appropriate.
I would never eat meat. I find it morally wrong and unhealthy - but damn, them T-bones sure are tasty.
There, happy Jack Batty?
[sub](Actually, back in the day, it was hard to separate me from a good prime rib, or filet mignon, but I digress.)[/sub]