🧑‍🍳 TX Lt. Gov. "Let's rename the NY Strip Steak the Texas Strip Steak."

Hey, I'm good with the move. Whatever.

Texas lieutenant governor moves to rename ‘New York strip’ steak to ‘Texas strip’

As state grapples with worst measles outbreak in decades, Patrick homes in on resolution to ‘better market Texas beef’

www.theguardian.com

Texas may rename New York strip steak in direct shot at ‘liberal’ Empire State: ‘Shouldn’t get the credit’

Texas Lt. Gov. Dan Patrick said “Texas strip steak” would better reflect the Lone Star State’s status as the cow capital of America.

nypost.com

 

[24and7]

They need to change the name of the filet mignon.. because most of these clever grocery store butchers are giving you something different and calling it a filet mignon….

 

[PurlJam]

They need to change the name of the filet mignon.. because most of these clever grocery store butchers are giving you something different and calling it a filet mignon….

More than likely giving you a cut of the tenderloin that is not the filet. The filet is the small tapered end of the tenderloin.

 

[Krimson]

More than likely giving you a cut of the tenderloin that is not the filet. The filet is the small tapered end of the tenderloin.

Not much flavor in the tenderloin imo, have to baste with butter to add some fat.

 

[TerryP]

Not much flavor in the tenderloin imo, have to baste with butter to add some fat.

Like a lot of seafood, rarely prepared correctly. Like chicken, a lot of different ways ...

I'm a sear / oven guy.

 

[OldPlayer]

If they can change military base names and eliminate Aunt Jemima, they can accurately change the name of a cut of beef.

 

[Krimson]

Like a lot of seafood, rarely prepared correctly. Like chicken, a lot of different ways ...

I'm a sear / oven guy.

I'm an I want some fat in my steak guy.

 

[TerryP]

I'm an I want some fat in my steak guy.

I don't buy beef.. buy pork tenderloins.

The last time I had one it was flipped on the grill a couple of times and we dipped it in horseradish sauce. It was a "munchie."

I've seen too many not let them thaw ... 'bout like over cooking a crab leg.

 

[PurlJam]

Not much flavor in the tenderloin imo, have to baste with butter to add some fat.

Not seeing the issue here.

 

[Krimson]

Not seeing the issue here.

I baste my ribeye often to add to the flavor but to me the tenderloin or filet just doesn't have the flavor I want, not to mention the price of filet.

 

[Krimson]

I don't buy beef.. buy pork tenderloins.

The last time I had one it was flipped on the grill a couple of times and we dipped it in horseradish sauce. It was a "munchie."

I've seen too many not let them thaw ... 'bout like over cooking a crab leg.

I like pork loin and tenderloin ok but I prefer chops with bone in not center cut, again I want the fat. Guess I like fat on everything but women.

 

[TerryP]

I like pork loin and tenderloin ok but I prefer chops with bone in not center cut, again I want the fat. Guess I like fat on everything but women.

The last one was just over 3.5 lbs. I cut part of it up into chops, made some thinner for breakfast, and ground the rest for BBQ. I may eat that every 10 days or so...three times a month seems about right.

I looked at them Friday and the meat market wanted $4.40 lb. That's not a bad price for that place.

 

[TerryP]

I baste my ribeye often to add to the flavor but to me the tenderloin or filet just doesn't have the flavor I want, not to mention the price of filet.

A few minutes from the house there's a place called "Brecks." It's been in business...sixty years or more. They serve their rib-eye with a slab of butter. I want to say Hall's did as well...not sure I'm picturing the right place in my mind.

NOTHING fancy about this place but the food. It's literally in a strip center along with hair supply places, a guitar shop, and a few other odd places...