>>3011416My favorite cuts are actually the most affordable ones, as if you indulge too heavily on the finer steaks, nothing is of note aside from your costly items.
From Beef: I prefer Sirloins for a common steak, Steakhouse Sirloins/Cap Steaks for my occasional, and New York Strip, Delmonico, Fillet Mignon, and Porterhouse/T-Bones for my rare steaks. I also enjoy Chuck Roasts and Bottom Round Roasts for my crock pot roasts. If I'm going to grill something thick on occasion, it would be a London Broil/Top Round Roast. With a good marinade and a medium cooking, it turns out fairly well.
From Pork: I prefer to have boneless butterfly chops (which goes against my normal preaching of keeping your bones in-- but I do make an exception for this one) as a marginally regular item, bone in stuffed chops on occasion, and pork tenderloin cooked medium with sage, rosemary and a sprinkle of thyme in conjunction with a variety of other seasonings for that special occasion. I sometimes use a Red wine reducer with it just to give it that extra something.
Poultry: I just buy whole fryers whenever I need chicken. I then break it apart and figure out my meals. I part out the entire bird first: wings, drumsticks, thighs, back top and bottom portion (I split it in the middle), and the split breasts. I then usually debone the breast and the thighs. After this, I take off the chicken tenders and then I set them aside with the boneless breast for another meal (white meat separated from dark). I use the dark meat, the back, the neck, and all other bones for chicken soups/pot pies, etc. and I use the white meat for chicken cordon bleu or chicken cutlets or a variety of other meals.
Again, I leave out Veal and Lamb for the sake of time and knowing that I like to use them for mixtures. If you want me to talk about that, I can after this memo if you show interest.
Umm...what're your favorite cuts/pieces from each animal that you regularly eat?
