FabSwingers.com forum: What’s your beef?

By *yron69 OP Man
over a year ago

Fareham

Favourite cut.

Me - sirloin.

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By (user no longer on site)
over a year ago

Fillet, medium rare

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By (user no longer on site)
over a year ago

T Bone

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By *avie65Man
over a year ago

In the west.

Ribeye. Although a bit of rump finished off in the oven then sliced very thinly and sprinkled with course salt, yum.

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By (user no longer on site)
over a year ago

Sirloin, medium rare.

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By (user no longer on site)
over a year ago

Rump, why would you want more?

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By *uriousscouserWoman
over a year ago

Wirral

Short ribs, braised with onions and stout until the meat falls off the bone. Bloody love them.

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By (user no longer on site)
over a year ago

[Removed by poster at 24/04/22 20:53:51]

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By (user no longer on site)
over a year ago

I want to try filet mignon and high quality wagyu though

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By (user no longer on site)
over a year ago

"Rump, why would you want more?"

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By *RANDMRSJAECouple
over a year ago

chester

Fillet - rare & bloody! Rump for steak butties

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By *ife NinjaMan
over a year ago

Dunfermline

Burger.....Aberdeen Angus. Yum!

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By *yron69 OP Man
over a year ago

Fareham

Cow is tasty,

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By *cotty1376Man
over a year ago

PRESTON

Ribeye or sirloin, cooked in butter and thinly sliced onion and mushroom

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By (user no longer on site)
over a year ago

Rump - medium rare

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By *ryandseeMan
over a year ago

Yorkshire

I don't ear a lot of red meat but love a nice t-bone steak. Fillet steak is good as of course is wagyu which I only ever had twice.

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By (user no longer on site)
over a year ago

Rib eye medium rare, needs tobe a good size to, 20 ounce is about right

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By (user no longer on site)
over a year ago

Ribeye medium rare obvs

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By *ryandseeMan
over a year ago

Yorkshire

"I don't ear a lot of red meat but love a nice t-bone steak. Fillet steak is good as of course is wagyu which I only ever had twice. "

Forgot, I also love a good quality beef steak tartare. I used to have it regularly in my younger days, not so much now.

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By *indergirlWoman
over a year ago

somewhere, someplace

Rib eye, rare with peppercorn sauce

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By (user no longer on site)
over a year ago

Curtain

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By *aturefun63Man
over a year ago

Belper

Prefer it in a burger with onions and salad

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By *obletonMan
over a year ago

By the beach

Depends what you're cooking.

Low and Slow Roast- Brisket

Seared and still bleeding - Flat iron, Ribeye, Sirloin or Fillet - all good

Braised and saucy - Chuck

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By (user no longer on site)
over a year ago

Nice juicy bit of sirloin, well done

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By (user no longer on site)
over a year ago

Grazing out in the field for a while longer

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By (user no longer on site)
over a year ago

"Short ribs, braised with onions and stout until the meat falls off the bone. Bloody love them."

Very good shout

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By *ryandseeMan
over a year ago

Yorkshire

"Nice juicy bit of sirloin, well done

Is that not an oxymoron?

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By (user no longer on site)
over a year ago

"Nice juicy bit of sirloin, well done

Is that not an oxymoron?

Lol yeah I guess it is

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By *0hnnyBrav0Man
over a year ago

Great Wyrley

Rib or chine cut into steaks

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By *ryandseeMan
over a year ago

Yorkshire

"Nice juicy bit of sirloin, well done

Is that not an oxymoron?

Lol yeah I guess it is

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By *echnosonic_BrummieMan
over a year ago

Willenhall

Rump, blue or rare (and well rested).

You've got to let it rest else it starts begging to see a vet.

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By (user no longer on site)
over a year ago

"Rump, blue or rare (and well rested).

You've got to let it rest else it starts begging to see a vet.

Just take is horns off and wipe its ass?

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By *isfits behaving badlyCouple
over a year ago

Coventry

There was a time when cows where made of Bovril. Hot liquid cow in a cup. Bet way to drink a cow.

However cows are no long made of Bovril so I suppose now I love whatever bit comes from the carrot (or whatever) to make Bovril.

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By *yron69 OP Man
over a year ago

Fareham

Some lovely cuts chosen. I am looking forward to my next sizzle. X

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By (user no longer on site)
over a year ago

Fillet, juat rare

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By (user no longer on site)
over a year ago

plant based or better yet a falafel

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By (user no longer on site)
over a year ago

Rib eye for steak and slow smoked brisket for eating with others

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