FanPost

OT Thursday - Best Cut of Meat

Over the weekend I had the pleasure to enjoy a cut of meat I'd never had before. In fact, when it was mentioned as the special I wasn't even sure what it was, although an idea sprung to mind that turned out to be correct. The special was a cap steak, a thin piece of meat that's sandwiched between layers of fat that's included in a ribeye cut. What was produced before me was the most tender yet most intense beef flavored cut or meat I've ever had. If you ever have the opportunity to order it, I can't recommend it enough (if you order it rare, medium or medium rare it'll likely come out the same as it's a pretty thin cut).

Which leads me to ask: what is your go to cut of meat at a restaurant or to make at home? If a chef were to come out and ask you what you'd want him to prepare for you personally, what would you go with? Ribeye? Filet? New York Strip? Porterhouse? Duck? Rack of lamb? Elk? Venison? Make me hungry!

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