What in your Opinion is the tastiest piece of Beef
 

No sauces or Rubs,no one cares on how tough.
What is the tastiest cut of Beef, in your opinion.

For me, it's the ribeye. Nothing better than a pound and a half, medium rare cowboy steak.

Ribeye, hands down. Best intense marbling of any steak I've ever seen. Throw a few weeks of dry aging (wet also works) and its even better. If you're talking about que though, my favorite is probably brisket (with salt and pepper- not sure if thats what you meant though when you excluded rubs).

Most any beef that raised at home would be superior in taste. Nothing like store bought beef. At least all that I have had. Huge difference.

Good question, Titch. Well, without any seasonings of any kind, I guess for me it would have to be a chuck blade steak or tritip. And the least tasty would be filet mignon-- that stuff only has taste appeal when it is properly dressed.

Although I would not eat it again if I knew what it was....

I was served a piece of beef, so tender and so flavorful beyond anything I had ever tried. I loved it and we stuffed ourselves. The tenderness wasn't the determining issue, but it did make it even more enjoyable. The flavor of the beef was just so intense...

After the picnic was over and all was put away, we were told it was beef tongue. I will still say it was the best piece of beef I had ever eaten, I just can't bring myself to eat it knowing that it is beef tongue..

Mind over Matter I guess..

For steak...rib eye, no question. For roast beef, there is a cut we get up here in New England called a "spoon roast" that I absolutely love.

Ribeye or porterhouse

A 1 1/2 lb Flat Iron.

back rib, short rib, shank. ribeye ain't bad.

A good quality seared NY strip. Sirloin would be second. I love ribeyes too. I must say that I have never had tri-tip. Can't find it around here. I may order one online to see what all the buzz is about.

As much as I love a good riebeye/prime rib, I really like the flavor of a top sirloin a bit better. I have yet to try a tritip, but it is certainly on my radar after reading all the good things here.

KC

As much as I live ribeye and brisket I would have to say properly marinated skirt steak or flank steak. Love me some beef fajitas....

Ribeye, medium rare please.

Most intense beef flavor with no seasoning?

Beef ribs, hand down.

Dave

never meet up with a hunk of beef that I would put at the bottom..however to answer the question ...for me....rib eye / prime rib//tri tip// brisket//

For me... prime rib/rib eye. No contest. :thumb:

Ribeye and hangers. I love them best very simply dressed.

I am not sure how most measure flavour but no question hanger steak has the most. However a close second must be beef cheek.
How one can compare rib eye, tri tip, brisket etc etc to those two bewilders me.
John

Chuck eye

Hanger Steak Medium Rare Naked and a Fatty for dessert!
http://i1308.photobucket.com/albums/...ps374c7fa5.jpg

Never had Hanger steak.

Another on my list of things to try.

Dave

a++1

Hanger steak. Tastes like no other.

Pure goodness right there.

Not many parts of a cow I don't like, but for just the pure primal taste, my favorites are ribeye stak and ground chuck.

Flat iron

I've never thought about this. I honestly have never cooked anything without some type of seasoning.

That is tough. For pure flavor, the tail, shank, cheeks and tongue really are terrific.

Yeaaaa when it is done perfect and the fat is so nice and crispy that you eat every speck of it fat and lean....and can fondly remember that steak for years. Wife and I have been cutting back so the ribeyes get smaller...but they are still good :-).

TX Roadhouse makes a mean sirloin too :-). I once filled up on appetizers and salad and had most of my steak boxed to take home for later, then FORGOT it when we left, I still pine for that steak :-). I mourned it more deeply and longer than some people I have known who passed away.

Bill

Id have to go with a big fat ribeye cooked caveman.

ribeye makes my heart melt......

Tenderloin all the way. Steve.

I agree 100%.

The two cuts I would add. Chuck is what tastes the most like "beef" to me. Takes me back to childhood. Can't compete with that.

I would also add Hanger steak. Loves me some hanger.

Short rib.
for steak, ribeye.
-Kenny

I'm guessing you're meaning tasty in a good way, ... right?

If you asked me last year - my response would have been a well-marbled great steak cut.
Now - its been leaning towards a good beef shank or a well treated beef tongue.

Angus fajita is my choice.

Nothing better for me than a chuck roast (clod) cooked to an internal of 210 or so and then pulled. Great for sandwiches, tacos, wraps or just pile it on a plate and dig in.

http://im1.shutterfly.com/media/47a1...D550/ry%3D400/

Ribeye is top of the list, followed very close by tri-tip, and skirt steak can be very good if done right

Oh yes! Beef tongue. I've eaten it many times. My dad loved the stuff. He always boiled it. It was always tuff stuff to get down!

I have to vote Ribeye as well.

Ribeye for me as well.

The only way to judge taste would be by grinding the meat, then tasting, and Chuck wins every time!!

Bone in Rib Eye Med Rare YUM

Another vote for Ribeye.

Dry aged rib eye:icon_smile_tongue:

This. The tail taste so intensily beefy. cheeks and tongue make the best tacos.

Porterhouse.

I'll vote for ribeye, followed by porterhouse and NY sirloin. I've never had hanger, is that what is called or is it a regional term?