I surprised the Wife Sunday with a 3 pound chunk of real boneless 'prime rib'. It was loaded with fat & only half was edible and after removing the bands of fat we ended up cutting the remaining numerous freckles of tallow with hot sauce to make it palatable.
Anyway. Ended up with a pound of trimmed center meat left over and just cut it into bacon sized strips and dusted it with salt, pepper, turbinado sugar and paprika and broiled 'em in the oven. Yum!
CB

I'll be darned. Never "hoid o' sucha thing." Prolly too late to ask for a photo, is my guess.

Sorry Bill,

No pictures. We served it with some Knorr Terriaki noodles. Bacon is excellent this way too.

I don't like wagyu!

Too fat for my liking, and by the look of things, the fatter it is the more expensive it is!

Yeah. We tried that too. Wagyu is over-rated. So are high fat content hamburgers.

I'm back to my favorite - 5-6 week dry aged rib eye. Not true ribeyes. But perfect!

These look similar to the lean center cut rib-eyes I got while I was in my 20's at the bar Few places sell true rib eyes.

This place called them filets.
What I call true ribeye.

quote:

Originally posted by Saeed:
I don't like wagyu!

Too fat for my liking, and by the look of things, the fatter it is the more expensive it is!

quote:

Originally posted by Saeed:
I don't like wagyu!

Too fat for my liking, and by the look of things, the fatter it is the more expensive it is!

I like it very much. But that less fatty/cheaper ones. Not ultra expensive "almost fat only".

I agree that the Wagyu is highly overrated. For a freezer calf, I have always found black Angus to be a good choice.

Me too on Angus beef. I may try my hand some dry aging some beef in my basement. The flavor can be incredible. It developes a nutty flavor after about 6-7 weeks.

Black Angus is just beef like any other, been in the ranching business too long to buy that old claim..Hereford. Brama, cross bred beef is all the same. Wague is a feeding type of beef, founded with forced beer to a jelly fat..Its all a farce for suckers..

If it comes off a beef,fat,meat tallow all of it..

Frankly, some of the best beef I’ve had is from local farmers raising surplus dairy (Holstein) steers. Can’t say the breed of cow tastes too different- but I’d suspect breed may impact how and where the fat gets out on the animal.

Grass fed dairy steers are what I buy from personal preference around here… the black angus guys seem to think their meat has gold in it somewhere…

Who doesn't like fat tallow with a bite of red meat is liable to chase rabbits and howl at the moon, You guys sound like my cartologists, Hes screwed up in the head also!!

Holstien steers are excellent beef and feed out good at the feed lots,,, Its all beef just like deer is deer, elk are elk..Angus are just a sales gimmick, but good also, just no different..