How do I get an invite to that camp? LolNot a pork chop kind of guy. Ribeye or Delmonico, when it comes to steak. We always buy Delmonico for fish camp. Barbecue an extra on steak night. Cut it up with whats left from dinner, for tacos's the next night. Best taco's you'll ever eat.
You're buying your strips from the wrong place, then. I go rib eye first, 2nd choice is ny strip. Had one last week from Drummonds since it was the only steak in the counter thick enough to suit me, it was grand. Then I followed it up with a rib eye from Frank's(they called it a delmonico, what the?) Also a great steak.NY strips go to the dogs.
I'll take a ribeye every time
I recently discovered pork steak. Was at a farmers market and asked for chops. The farmer said he was out of chops but handed me a pork steak and said if I gave that a try I’d never ask him for chops again. He might be right!Pork steak over chops any day. I won't eat chops.
Porterhouse steaks are bomb, if you get a good one. For me I want mine cut farther down towards the sirloin where the large side is wider. Hate when they trim them!You're buying your strips from the wrong place, then. I go rib eye first, 2nd choice is ny strip. Had one last week from Drummonds since it was the only steak in the counter thick enough to suit me, it was grand. Then I followed it up with a rib eye from Frank's(they called it a delmonico, what the?) Also a great steak.
Sent from my SM-G970U using Michigan Sportsman mobile app
^^^We've been buying the pork tender loin from Meijer pre-seasoned slow cook on the grill, slice with some uncle ben's rice and apple sauce.Not me. If I want grilled pork, it's whole tenderloins, sometimes wrapped in bacon, sometimes not, sliced into 1-1/2" cuts at the table. That will give a steak a run for its money.
There was a restraunt called the Mule Foot in Imlay City that served an obscenely large Tomahawk chop that they cooked to the doneness you wanted. I had it medium rare; it was delicious. The staff basically said no trich in pork anymore?!From the CDC site on Tric
"Trichinellosis used to be more common and was usually caused by ingestion of undercooked pork. However, infection is now relatively rare. During 2011–2015, 16 cases were reported per year on average. The number of cases decreased beginning in the mid-20th century because of legislation prohibiting the feeding of raw-meat garbage to hogs, commercial and home freezing of pork, and the public awareness of the danger of eating raw or undercooked pork products. Cases are less commonly associated with pork products and more often associated with eating raw or undercooked wild game meats."