FabSwingers.com forum: Know Your Meat

By *ensuallover1000 OP Man
5 weeks ago

Somewhere In The Ether…

Ey up again good folks 🤗

What are your favourite cuts on different meats?

Bonus Question: How do you cook it? (I can’t cook for toffee so will be studying your answers intently!) 😜

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By *mf123Man
5 weeks ago

with one foot out the door

I like steaks

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By *atnip make me purrWoman
5 weeks ago

Reading

Lamb chops but so expensive

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By *parkle1974Woman
5 weeks ago

Leeds

I don't eat it but apparently i can cook any type to perfection

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By *BWLOVER1965Man
5 weeks ago

Ipswich

Steak

Medium rare

With Diane sauce

Two veg

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By *ebauchayMan
5 weeks ago

swindon south

Steak-sirloin for preference. Aged. Never waste money on fillet!

Usually 2 or 3 minutes each side. Rest for at least 10 minutes

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By *vaRose43Woman
5 weeks ago

Forest of Dean

For roast beef a corner cut with added fat to wrap around. It’s delicious and produces a lovely tender roast

For steak - a thick piece of fillet cooked medium rare

Pork - shoulder for pulling. Stuffed belly pork for roasting.

Venison - depends on the species and age. Some need slow cooking but a nice piece of young muntjac stag part roasted and then braised can’t be beaten.

Duck - if farmed I prefer the breasts only pan fried rather than roasted. Wild caught are better slowly braised with other game birds and made into a pie.

Not a fan of lamb, texture or flavour but I do enjoy goat. Especially a good goat curry

That detailed enough for you?

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By *ortney FoxxxWoman
5 weeks ago

Cardiff

Chicken or Welsh leg of lamb ❤️

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By *hunky GentMan
5 weeks ago

Maldon and Peterborough

Lamb shank.

(Insert drooling emoji).

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By *ensuallover1000 OP Man
5 weeks ago

Somewhere In The Ether…

"For roast beef a corner cut with added fat to wrap around. It’s delicious and produces a lovely tender roast

For steak - a thick piece of fillet cooked medium rare

Pork - shoulder for pulling. Stuffed belly pork for roasting.

Venison - depends on the species and age. Some need slow cooking but a nice piece of young muntjac stag part roasted and then braised can’t be beaten.

Duck - if farmed I prefer the breasts only pan fried rather than roasted. Wild caught are better slowly braised with other game birds and made into a pie.

Not a fan of lamb, texture or flavour but I do enjoy goat. Especially a good goat curry

That detailed enough for you?"

I am now salivating! 😍😍

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By *hunky GentMan
5 weeks ago

Maldon and Peterborough

[Removed by poster at 21/01/25 15:06:12]

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By *hunky GentMan
5 weeks ago

Maldon and Peterborough

Do any of you ladies like 100% British beef?

(Asking for a friend).

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By *hank you sirMan
5 weeks ago

colchester

I love the challenge of taking a cheaper cut of meat and making it inti something really tasty.

I've found that boneless chicken thigh fillets make the best Katsu curry, because they're far more tender than breast

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By *lynJMan
5 weeks ago

Morden

Beef short rib is lovely.

If you can get a "Jacob's ladder" (4 or 5 ribs as a single joint), cook slowly in a roasting tray with a bottle of ale (oyster stout is good) poured over it.

Alternatively, make a stew with smaller pieces.

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By *hePleasurerMan
5 weeks ago

Cheshire

Flank steak (bavette). Beautiful texture, great taste, and good value.

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By *a LunaWoman
5 weeks ago

South Wales

Pork - chop

Lamb - chop

Chicken - breast (fnar fnar)

Beef - Joint

That’s about it

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By *luebell888Woman
5 weeks ago

Glasgowish

"Ey up again good folks 🤗

What are your favourite cuts on different meats?

Bonus Question: How do you cook it? (I can’t cook for toffee so will be studying your answers intently!) 😜

Chicken. Place in oven in the bag. Simple.

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By *929Man
5 weeks ago

bedlington

Ribeye steak, cooking is easy brush with olive oil and season well with salt and pepper, let pan get really hot then sear to desired doneness I like a bit of crust to form so leave long enough for that if pan hot enough it will get to that point while still a bit red inside

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By *obilebottomMan
5 weeks ago

All over

"Ribeye steak, cooking is easy brush with olive oil and season well with salt and pepper, let pan get really hot then sear to desired doneness I like a bit of crust to form so leave long enough for that if pan hot enough it will get to that point while still a bit red inside "

Exactly how I like mine, looking really well done on the outside but medium rare on inside. Yes, needs a very hot pan

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By *ansoffateMan
5 weeks ago

Sagittarius A

Ribeye next question.

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By *icecouple561Couple
Forum Mod
5 weeks ago

East Sussex

Silverside for beef. Cooked slowly in stock with assorted aromatics and vegetables

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By *anonfire96Man
5 weeks ago

Mansfield

Fillet steak horns off arse wiped with a nice fresh salad.

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By *icecouple561Couple
Forum Mod
5 weeks ago

East Sussex

For chicken I prefer wings for flavour, cooked in the oven and seasoned with whatever you fancy.

Pork shoulder is nice, roasted slowly with a bit of stock to keep it moist.

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By *rHotNottsMan
5 weeks ago

Dubai & Nottingham

I like mixed mutton or chicken thighs, slow cooked in a curry

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By *ovelifelovefuntimesMan
5 weeks ago

Where ever I lay my hat

Steak - rib eye, medium rare

Roast beef - rib of beef

Roast Pork - always shoulde with great crackling

For curry - lamb neck fillets, if you haven't tried it give it a go, cheaper cut but delicious

Chicken - prefer thighs to breast

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By *neeyedwillieMan
5 weeks ago

Darlington

Lead the cow to the kitchen, show it the grill, slap it's arse then send it out. That's how I like my steak.

But roast pork.....oh that's got to be roasted to perfection. Crispy crackling but juicy...

Great...now im hungry.

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