Obligatory fat thread of the week... (Full Version)

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Thadius -> Obligatory fat thread of the week... (9/5/2008 12:33:57 PM)

Since it was brought to my attention that we have been slacking in regards to these threads, I figured it was my turn.

So when it comes to fat, do you like alot of marbling in your steaks... such as Kobe or are you more of a lean cut type of person?


MMMMM.... STEAK.



kittinSol -> RE: Obligatory fat thread of the week... (9/5/2008 12:35:30 PM)

If I eat meat, I like to feel my arteries hardening as I chomp. Otherwise, what's the point? So yeah, marbled.




thishereboi -> RE: Obligatory fat thread of the week... (9/5/2008 12:36:16 PM)

I like some fat...gives it flavor.

Nice juicy sirloin...now I'm hungry.



SilverMark -> RE: Obligatory fat thread of the week... (9/5/2008 12:37:34 PM)

Love Kobe but hard to get the real McCoy....so Me, I order the ribeye...medium...but then again how could a Man pass up a bit of pink on the inside?



Thadius -> RE: Obligatory fat thread of the week... (9/5/2008 12:38:30 PM)

Oh yeah, and some extra grissle as a side.  I figure the clogged arteries will get flushed out by the high blood pressure that my smoking causes... just like regular plumbing right?



kittinSol -> RE: Obligatory fat thread of the week... (9/5/2008 12:38:45 PM)

quote:

ORIGINAL: SilverMark

how could a Man pass up a bit of pink on the inside?



You just had to, didn't you [8D] ?



SilverMark -> RE: Obligatory fat thread of the week... (9/5/2008 12:40:48 PM)

Of course I did ...I felt obligated<eg>



Lucylastic -> RE: Obligatory fat thread of the week... (9/5/2008 12:48:02 PM)

Im a lean meat kinda gal, burned on the outside pink inside ....no reference to girly bits, lol
if there is any fat, it has to be crispy!!!
Im the same with any meat fat, it has to be crispy or I just cannot stomach it
Lucy




thishereboi -> RE: Obligatory fat thread of the week... (9/5/2008 12:49:35 PM)

quote:

ORIGINAL: Thadius

Oh yeah, and some extra grissle as a side.  I figure the clogged arteries will get flushed out by the high blood pressure that my smoking causes... just like regular plumbing right?


I like that. Can I use it if my latest attempt to quit fails?



Vendaval -> RE: Obligatory fat thread of the week... (9/5/2008 12:53:19 PM)

I prefer lean cuts of beef, charred on the outside and pink on the inside.  Our local famed cut of beef is Tri-Tip



sirsholly -> RE: Obligatory fat thread of the week... (9/5/2008 1:05:09 PM)

quote:

ORIGINAL: Thadius

Oh yeah, and some extra grissle as a side.  I figure the clogged arteries will get flushed out by the high blood pressure that my smoking causes... just like regular plumbing right?

[:D]



Aileen1968 -> RE: Obligatory fat thread of the week... (9/5/2008 1:05:23 PM)

Mmmm...a nice hunk of prime rib.  Medium rare with just a bit of fat for extra flavor.  Crusted in horseradish.  Damn you.  Now I'm craving.



Lynnxz -> RE: Obligatory fat thread of the week... (9/5/2008 1:08:45 PM)

Ooo... I hate all of you...

I had a steak once that was absolutely perfect, I didn't even need a knife it was so tender...But I don't know enough about steaks to know if I like them marbled or not.

I'm going to go off and drool in a corner now.



DomKen -> RE: Obligatory fat thread of the week... (9/5/2008 1:10:04 PM)

quote:

ORIGINAL: SilverMark

Love Kobe but hard to get the real McCoy....so Me, I order the ribeye...medium...but then again how could a Man pass up a bit of pink on the inside?

Real Kobe is way to expensive. I went to a Shabu Shabu place a couple of years ago and they were using American raised wagyu, Kobe is the city where wagyu steers are raised. I got them to tell me where they bought it and have been getting it occasionally ever since. It's still not cheap but for special occasions and the like its worth it. I would recommend getting it from a distributor rather than having it shipped. They freeze the beef they ship themselves and freezing and great beef don't go together.
http://www.kobe-beef.com/default.aspx



LaTigresse -> RE: Obligatory fat thread of the week... (9/5/2008 1:11:19 PM)

Prime rib or ribeye (same thing actually) and it must be RARE!!!!

Bloody red dripping oozing RARE. And the fat is what gives it the flavour.

Now I need to go home and dig in the freezer (the joys of being an Iowa farmer) and grill some steaks.

And to all you vegetarians out there. As I am in the midst of freezing garden bounty and picking apples, making and canning apple sauce until my pantry shelves groan, I have to say........that beef was wayyyyyyyyyyyyyyy easier and much less work to get into the freezer!



bipolarber -> RE: Obligatory fat thread of the week... (9/5/2008 1:16:01 PM)

Can't say I'm a big fan of "gristle", but a good chunk of prime rib, (12oz or larger) sets my mouth drooling. A little fat is good, it absorbs a lot of the flavor, and creates that lovely "melt in your mouth" sensation. I prefer my meats just pink inside, medium to well done... not enough to protect me from Mad Cow, but more than enough to kill off any other pathogens the meat might have had in it.

Mmmmm... prime rib, with a nice, full bodied au jus on the side.... and a glass of red wine... my idea of a perfect meal!





Bethnai -> RE: Obligatory fat thread of the week... (9/5/2008 1:25:15 PM)

Prime rib. Yep. As rare as it comes.



hizgeorgiapeach -> RE: Obligatory fat thread of the week... (9/5/2008 1:37:56 PM)

A nicely marbled piece around 9 to 12 ounces at a time .... yummmmmmmmmmmmmm
 
I want it so rare it's still bleeding - if it tries to get up and walk off the plate when I cut into it, so much the better....



thornhappy -> RE: Obligatory fat thread of the week... (9/5/2008 1:54:34 PM)

quote:

ORIGINAL: Vendaval

I prefer lean cuts of beef, charred on the outside and pink on the inside.  Our local famed cut of beef is Tri-Tip

Mmmmmm.  Tri-tip!  With fresh salsa!  I do miss it.



Thadius -> RE: Obligatory fat thread of the week... (9/5/2008 2:18:51 PM)

I still don't understand why folks don't like these fat threads... they always make my mouth water.

Excellent discussion folks, and thanks for helping decide what I am having for dinner. 

*Hint* It involves a grill and something that used to make moo sounds.

P.S. If I ever raise cattle, the brand will be called "Dancin Cheeseburgers"



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