Poll of the Day > I hate it when I get a bad cut of steak

(+) Yeah! (+)

Especially when large chunks of fat aren't trimmed off the edges because it's like chewing on rubber.

Zangulus posted...

It doesn't mean it's a bad cut of steak. It means they didn't render the fat properly.

You have a bad chef/cook.

Some cuts have too much fat and it should be trimmed but not trimming is still something a bad cook does.

I think to leave most of the fat on the edge of pork chops and then flip onto that side to finish off the chop. It really makes that fatty edge delicious.
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Most people cut steak with a knife before biting into it.
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Yeah, had a difficult time cutting it. And I'm not sure if the fat content makes a difference in cooking times but it wasn't cooked evenly.

Steak was a porterhouse t-bone. Had a low-moderate amount of fat within the filet side. NY strip side had solid masses that weren't trimmed around the edges. The sheer amount of fat mixed in the steak was a disaster and it wasn't easy to chew.

With the toppings, it was a $30 steak that I got for free because of a drawing. However, it was old management that did the promotion and I suspect the new management was ticked off. They initially only wanted to take $15 off.

Fun fact that I learned weeks later was that our waiter also coupon scammed us and pocketed $5.

With red meat(aside from prime rib) you want to cut the white fat but leave the marbeling. So between that and uneven cooking your cook screwed the pooch
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hamburgers taste better anyway
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I'm not a stranger to the porterhouse t-bone.

Usually only had a problem with uneven cooking close to the bone and even then it wasn't that significant.

Mead posted...

With red meat(aside from prime rib) you want to cut the white fat but leave the marbeling. So between that and uneven cooking your cook screwed the pooch

Pfft, a good chef trims out the marbeling.
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SunWuKung420 posted...

Pfft, a good chef trims out the marbeling.

Sounds like something a shitty chef would do.
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Yea, I was making a joke as it's impossible to remove the marbeling without ruining the steak and stating that one should leave it in, is like having to tell yourself to breath.
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SunWuKung420 posted...

Yea, I was making a joke as it's impossible to remove the marbeling without ruining the steak and stating that one should leave it in, is like having to tell yourself to breath.

Well I assumed there are actually people who have attempted it.
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Revelation34 posted...

SunWuKung420 posted...

Yea, I was making a joke as it's impossible to remove the marbeling without ruining the steak and stating that one should leave it in, is like having to tell yourself to breath.

Well I assumed there are actually people who have attempted it.

I'm sure someone has tried. They invented ground beef.
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SunWuKung420 posted...

Mead posted...

With red meat(aside from prime rib) you want to cut the white fat but leave the marbeling. So between that and uneven cooking your cook screwed the pooch

Pfft, a good chef trims out the marbeling.

Fuck no they dont

With a nice aged steak the marbling is what youre paying for. I guess you just make steak-ums at your diner thats cool you do you
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Mead posted...

SunWuKung420 posted...

Mead posted...

With red meat(aside from prime rib) you want to cut the white fat but leave the marbeling. So between that and uneven cooking your cook screwed the pooch

Pfft, a good chef trims out the marbeling.

Fuck no they dont

With a nice aged steak the marbling is what youre paying for. I guess you just make steak-ums at your diner thats cool you do you

SunWuKung420 posted...

Yea, I was making a joke as it's impossible to remove the marbeling without ruining the steak and stating that one should leave it in, is like having to tell yourself to breathe.

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Its okay guys, I was just joking, Im not actually a terrible cook
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"It's ok guys. I don't understand humor." - mead
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