I like meat, especially beef and I aim to try any kind of cut available.
Ribeye is the king for his juiciness, ultra-flavorful and good amount of fat. The porterhouse, New York strip and chuck eye cuts are also pretty close to this position.
I discovered the chuck eye steak in California also named "The Poor Man’s Ribeye" because it's cheaper and almost as tender as the Ribeye.
The Tri-tip cut is like a joker card, it can be cooked in different ways: BBQ, slow cooker, oven, stove, cast-iron, marinade, ...
It seems that the Tri-tip is more often found on the West Coast and Sirloin on the East Coast for the "similar" area cut.
Before 1950, The Tri-tip cut was mostly transform into ground meat:
"Because it comes from the tip of the sirloin, there is only one cut of tri-tip per side of beef—so butchers used to think it was a waste to use display space to display a steak they could only offer 1-2 of. Instead, butchers would ground the tri-tip into ground beef for hamburgers"
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My top 3 cooking method:
- Caveman-style: Meat directly on the wood (no-grill)
- BBQ (charcoal)
- Cast iron with butter, coconut oil or beef tallow
I could enumerate all kinds of cuts that I tried but I think it's better if you try it by yourself with different cooking styles (I need to try the shank cut soon).
I also recommend to eat grass fed beef which is higher in nutrients and healthier compared to grain-fed beef
Here are 5 random meat pictures that I took:
Organ and Bone Broth
Organ meats are highly nutritious, more nutritious than muscle meats and are real superfood (sorry kale)!!!
I didn't try all kinds of organs. I usually focus on beef liver and sometimes chicken heart.
If you don't like the taste of beef liver, you should try to marinate it with vinegar for 15-30 minutes and cook it after that. It tastes different.
Don't overcook it and use a lot of butter to get the best result. The main two dishes with beef liver I use are pairing with eggs or with ground meat.
For the ground meat, I will cook the ground meat first and after, I will add the liver.
Organ meats are not popular and they are very cheap for the price.
If you are looking for amino acids, vitamins, essential fatty acids and rich in minerals, bone broth is a very good option.
I use beef marrow bone without vegetables with water, salt and balsamic vinegar or apple cider vinegar in a slow cooker for 24-72 hours.
After 24 hours, I will begin to consume it until I finish it which usually takes up to 3 days.
Sometimes, I will blend some beef bones with a chuck roast cut or use the leftovers of Porterhouse or bone-in ribeyes steak with it.
I like the idea of "How to Eat Nose to Tail":
Nose to tail celebrates everything the animal gave up in order to provide us with food and the resources that went into its production. It helps reduce waste, shows respect for the animal and the farmer. It’s a more sustainable and ethical way of farming, shopping and consuming.
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Texas
Here are some pictures from my Austin (Texas) trip that I did in 2019:
