Favourite cuts of meat!

[sensesmaybenumbed]

Mong knows.

 

[soc123_au]

I'm completely the opposite with my steak. I like it well done with just a bit of toughness to it.

Might as well just grab a pack of Jerky.

 

[Parra]

Letting steak get to room temp is a good way to end up sick. It is considered essential by some for a good blue steak. With a hot enough grill and a bit of rest time the temp will even out anyway. Blue is too rare for me, but I cook this way for others regularly.

 

[umina panther]

Letting it get to room temp is fine. It's not like you leave it sitting around

 

[Parra]

You have to leave it sitting around for quite a while to get to room temp.

And room temp is Australia can be considerably above normal room temp elsewhere. Same goes for red wine. Room temp in summer in Aus is just too warm.

 

[Scott Gourley's Lovechild]

I'm completely the opposite with my steak. I like it well done with just a bit of toughness to it.

Got told a story at a wine trade show which worried me. Expensive restaurant in Broadbeach which specialises in top quality beef cuts, and one of the patrons orders their most expensive cut of wagyu then asked for it well done. The waiter strongly recommended a cheaper cut for a well-done steak but the guy was insistent. Can't think of a better way to blow money than a well done wagyu.

 

[Misanthrope]

I wouldn't get a good cut well done. But I don't often feel like spending the money for a good cut.

 

[Bazal]

Sirloin (Porterhouse) for bbq type cooking, medium rare always. Brisket for long, slow roasting. Chuck or blade for casseroles/braises.

Lamb is much better than beef, however. Best tasting non game meat around

 

[dogslife]

Medium rare

 

[Chicken_Hunter]

Letting steak get to room temp is a good way to end up sick. It is considered essential by some for a good blue steak. With a hot enough grill and a bit of rest time the temp will even out anyway. Blue is too rare for me, but I cook this way for others regularly.

This is not true, Beef can sit at room temperature for a long time before it will make you sick. When we used to kill our own beast we would often let it hang under the house for 1-2 days with nothing but a couple pedestal fans blowing on it.

Its not hard to get it to the optimum temp anyway, just take it out of the fridge for 20 min before you cook.

Chicken on the other hand is a no go.

 

[Parra]

I've left them out with no consequences for the same reasons.

But I have had chefs tell me not to do it and even that they will not serve a blue steak done in this way.

 

[Misanthrope]

This is not true, Beef can sit at room temperature for a long time before it will make you sick. When we used to kill our own beast we would often let it hang under the house for 1-2 days with nothing but a couple pedestal fans blowing on it.

Its not hard to get it to the optimum temp anyway, just take it out of the fridge for 20 min before you cook.

Chicken on the other hand is a no go.

And another thing, stop refrigerating cheese, people!

 

[Chicken_Hunter]

I refrigerate cheese.

 

[Scott Gourley's Lovechild]

Me too, don't know why you wouldn't?

 

[Bazal]

It should be kept cold for storage...but served at room temperature, especially good cheese.

 

[HowHigh]

Steak has to be well done or else you're eating it raw.

 

[Scott Gourley's Lovechild]

May as well eat your shoes if your steak is well done.

 

[HowHigh]

May as well eat it raw straight from the fridge if your steak is rare

 

[soc123_au]

Sounds like someone has never eaten a good rare steak. I have known a few people that were strictly well done types. Then they finally tried a nice medium rare steak. None of them will eat well done again.

 

[Bazal]

Steak has to be well done or else you're eating it raw.

Errr...thats not even a little bit true, but anyway