Best Beef Cuts

[Braven]

Was just wondering what cuts of beef you all eat and what you think is best for bodybuilding. Reason I ask is there's a new meat wholesaler opened near my house, really low prices. £17 for 5lbs rib eye, £25 for 5lbs fillet. Do you think im better of getting the cheaper rib eye of paying a little extra for a better cut. Should see my grin over the moon with this place, sad i know. Guessing the better the cut the less sat. fat just wanna make sure im on the right track.

Cheers meatheads

 

[knucklehed]

Flank steak and Skirt steak are my favorites. Ez to grill and the price is middle... about $8-9/lbs around these parts. Leaner then say a ribsteak...

 

[nosejob]

mmmmm

steak

any part of the cow is yummy to me

i always go with just 90% ground beef, cheap and easy

but when i go out to eat at a resturant

im all about the prime rib

 

[Ashop]

I love the taste of a food ribeye, porter house and TBONE steaks.

 

[thebrick]

London broil. Its a very lean cut. Season well, broil 10 minutes each side, depending on the thickness... leave nice and rare, slice thin across the grain

 

[Macdaddy]

If price is no option, the best cuts are in this order...

1. Filet
2. Rib Eye
3. Striploin
4. Prime Rib

I put prime rib below Striploin only because it is extreamly fatty. If going by sheer taste, Prime Rib ranks #1.

If you want the best cut for the money, I would go with a Top Sirloin. Its fairly lean although it is very tender and tastes great. Always get a butchers cut (thicker steaks) as it will grill much better and stay jucier.

 

[Squeet]

FLAT IRON STEAK

There’s a newer cut of beef called a “FLAT IRON STEAK” it is most excellent!!!! And very lean.

Take the steak lay out on a large plate sprinkle fresh ground black pepper, garlic powder and a little seasoning salt and sometimes I’ll but some brown sugar on it, then spray with PAM on both sides, or any spray oil so it wont stick to the grill. Let it sit for half an hour at room temp. Then grill it on a HOT grill, I like mine well done on the out side and medium rare on the inside, for about 3-4 min. on each side then may be another 3-4 form on each side. When cooked take off the grill and let it set for about 3-5 minutes at room temp. Then slice it A CROSS the grain of the muscle in about 1/4 INCH SLICES. WOW!! I’M GETTING HUNGRY

Now Squeet

 

[Pekkerwood]

If the question is "Best for body building"...

I would say, London Broil, Flank, Skirt and sirloin. The other more expensive cuts typically have more marbleing (fat) that make them more tender and flavorful. With that said I would have to say my favorite would be bone-in Ribeye.

Pekkerwood

 

[thebrick]

There’s a newer cut of beef called a “FLAT IRON STEAK” it is most excellent!!!! And very lean.

Take the steak lay out on a large plate sprinkle fresh ground black pepper, garlic powder and a little seasoning salt and sometimes I’ll but some brown sugar on it, then spray with PAM on both sides, or any spray oil so it wont stick to the grill. Let it sit for half an hour at room temp. Then grill it on a HOT grill, I like mine well done on the out side and medium rare on the inside, for about 3-4 min. on each side then may be another 3-4 form on each side. When cooked take off the grill and let it set for about 3-5 minutes at room temp. Then slice it A CROSS the grain of the muscle in about 1/4 INCH SLICES. WOW!! I’M GETTING HUNGRY

Now Squeet

Man that sounds good. I am going to try it.

I season my London Broil with (rub with olive oil first) lots of fresh ground black pepper, garlic powder and ground thyme.... oh yeah.

 

[Tom]

black angus

14% fat, ground black angus beef.....excellent flavor. a little beef fat is not gonna hurt ya. especially if you train with some intensity...which most all of us do.

 

[Adrenaline Rush]

Top Round, eye of round, london broil, the leaner ground beef (about 93%), those are all good if dieting..you can certainly get away with fattier cuts if not dieting

 

[thedonker]

Was just wondering what cuts of beef you all eat and what you think is best for bodybuilding. Reason I ask is there's a new meat wholesaler opened near my house, really low prices. £17 for 5lbs rib eye, £25 for 5lbs fillet. Do you think im better of getting the cheaper rib eye of paying a little extra for a better cut. Should see my grin over the moon with this place, sad i know. Guessing the better the cut the less sat. fat just wanna make sure im on the right track.

Cheers meatheads

get the fillet. I am in the UK too where is this place ?
that seems so cheap, I would freeze it.

 

[Uluwatu]

There’s a newer cut of beef called a “FLAT IRON STEAK” it is most excellent!!!! And very lean.

Take the steak lay out on a large plate sprinkle fresh ground black pepper, garlic powder and a little seasoning salt and sometimes I’ll but some brown sugar on it, then spray with PAM on both sides, or any spray oil so it wont stick to the grill. Let it sit for half an hour at room temp. Then grill it on a HOT grill, I like mine well done on the out side and medium rare on the inside, for about 3-4 min. on each side then may be another 3-4 form on each side. When cooked take off the grill and let it set for about 3-5 minutes at room temp. Then slice it A CROSS the grain of the muscle in about 1/4 INCH SLICES. WOW!! I’M GETTING HUNGRY

Now Squeet

I actually just picked up 2 flat iron steaks. Grilled em up medium rare, and they were excellent. Tender and juicy. I was surprised considering each one was only about $7 and they were over a pound and a half each.

 

[HawaiiMuscle]

Does this thread only pertain to cattle beef...?

Braven...I heard that buffalo meat is very tasty and very lean. You may want to find out if you butcher sells it.

 

[oldfella]

We get buffalo meat here and it is awesome. We also eat Kangaroo, very high in protein and incredibly low fat. Both of these meats are superior to beef for BBing purposes. Very tasty when cooked correctly. If you can get it try it. Cook as you would your favorite steak but do not overcook, these are not suited to being well done inside because of their low fat.

 

[speedbacker]

London broil. Its a very lean cut. Season well, broil 10 minutes each side, depending on the thickness... leave nice and rare, slice thin across the grain

Agreed!

 

[worldspan]

London Broil and here's what I do with it!

Go into the supermarket, have the butcher pick you out 15 or 30lbs of it, have him trim the fat, grind it twice, and it creates and almost fat free
ground beef. I take home, immediately turn into burger size portions, freeze, and then pull out a few each morning and grill on my jenn-aire and take to the office.

On cheat day when you would want to have a greasy meat loaf, you would not want to use this!

Worldspan

 

[rmtt]

I would say, London Broil, Flank, Skirt and sirloin. The other more expensive cuts typically have more marbleing (fat) that make them more tender and flavorful. With that said I would have to say my favorite would be bone-in Ribeye.

Pekkerwood

I use London Broil exclusively most of the time.

 

[6.8SPC]

Anyone heard of flap meat? It sounds like a joke(what flap does it come from exactly?) but it is catching on. I can't get this in any of my local grocery stores yet.

Here is a link in the SF chronicle raving about it:

http://sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2005/03/16/FDG2BBNBS01.DTL

 

[thedonker]

We get buffalo meat here and it is awesome. We also eat Kangaroo, very high in protein and incredibly low fat. Both of these meats are superior to beef for BBing purposes. Very tasty when cooked correctly. If you can get it try it. Cook as you would your favorite steak but do not overcook, these are not suited to being well done inside because of their low fat.

I can get roo from my local butcher here in the UK, I like it alot, however I find it a little bit more difficult to cook than steak. In the end, what I do is seal the meat in a very hot frying pan with a little olive oil then place it in the oven for around 3/5 depending on the thickness turning once mins at 250 degrees to cook through, it seems to just get it to cook a little more through and keep the juices in to cook from the inside. I also like Ostrich, low fat too.