meat question for the meat gazer...

[NorCalDoug]

filets really need some sort of sauce to go with them...

 

[beaufort-fj60]

fsu... you should of gone for seafood.. we had a bushel of local select oyster cooked in the backyard, and lots of beer.

 

[roscoFJ73]

tenderloin is tasteless give me a rib eye any day

x2 Tenderloin is overated and needs something to spice it up.

Ribeye is suitable 3 x times a day on its own

 

[Liam]

tenderloin you cut thick. 2 to 2 1/2 inches. All other steaks 1 1/4 to 2 inches.

good luck with your s***ty beef.....

merry Christmas too....

 

[fsusteve]

thanks johnny come lately. It was pretty tasteless but tender so I see what you mean now. ribeyes next time

 

[wob]

fsu... you should of gone for seafood.. we had a bushel of local select oyster cooked in the backyard, and lots of beer.

The only oyskers really worth eating come from McClellanville.

those fawkers are tasty

 

[beaufort-fj60]

The only oyskers really worth eating come from McClellanville.

those fawkers are tasty

lol... the creeks are cleaner down here...

 

[Skillet]

The only oyskers really worth eating come from McClellanville.

those fawkers are tasty

I beg to differ.

Tomales Bay for the good stuff...but you gotta have pismo jim standing by with a big bottle of Casadores.

 

[decavo]

Gulf oysters suck compared to Carolina oysters.

What I would pay for a bushel of Carolina oysters. Then lightly steamed with a dash of fresh grated horse radish... Raw steamed and fried....

 

[agomez]

tenderloin you cut thick. 2 to 2 1/2 inches. All other steaks 1 1/4 to 2 inches.

good luck with your s***ty beef.....

merry Christmas too....

one thing about the beef guy he knows his meat well...