The Most Delicious Cut of Meat: A Ranking of Succulent Options

Choose the cut you think is the most delicious!

Author: Gregor Krambs
Updated on Apr 11, 2024 06:35
Welcome to StrawPoll's juiciest ranking yet, where we put the sizzle into your voting experience! Are you a tenderloin enthusiast or a ribeye devotee? Perhaps you fancy yourself a brisket aficionado? Whatever your craving, we've got the ultimate showdown of the most delectable cuts of meat, just waiting for your expert opinion. Join thousands of fellow carnivores as we sink our teeth into this mouthwatering debate, and vote for the ultimate champion in meaty goodness. And if you think we've missed a cut above the rest, don't be shy – suggest it and let the meat feast continue. So grab your steak knives and let's carve our way to the most delicious cut of meat! Vote now and savor the flavor of victory!

What Is the Most Delicious Cut of Meat?

  1. 1
    69
    votes
    Ribeye - known for its marbling and rich flavor, making it one of the most popular cuts of beef.
    The Ribeye is a highly regarded cut of beef known for its exceptional tenderness, rich marbling, and intense flavor. It is derived from the rib section of the cow, specifically the rib primal, which is located between the chuck and loin primals. This cut is often praised for its juiciness and succulence, making it one of the most sought-after steaks in the world.
    • Cut: Ribeye
    • Marbling: Abundant
    • Tenderness: Exceptional
    • Flavor: Intense
    • Location on the Cow: Rib Primal
  2. 2
    25
    votes
    Filet Mignon is a tender and lean cut with a buttery texture and mild flavor.
    Filet Mignon, also known as tenderloin steak, is a highly prized and luxurious cut of meat that comes from the tenderloin section of a beef. It is renowned for its exceptional tenderness, buttery texture, and subtle flavor. The Filet Mignon is widely considered one of the most delicious cuts of meat available.
    • Tenderness: Extremely tender
    • Flavor: Delicate and mild
    • Texture: Buttery and smooth
    • Fat Content: Lean with minimal marbling
    • Size: Small portion size (typically 6 to 8 ounces)
    Filet Mignon in other rankings
  3. 3
    28
    votes
    Tomahawk Steak is a ribeye steak with a long bone attached, adding flavor and an impressive presentation.
    The Tomahawk Steak is an impressive, high-quality cut of beef that is known for its large bone-in ribeye. It gets its name from the elongated bone, resembling a tomahawk axe handle, which is left long to enhance presentation. This cut is highly sought after by meat enthusiasts due to its incredible tenderness and rich flavor.
    • Type of Meat: Beef
    • Cut: Ribeye
    • Bone: Long bone left intact for presentation
    • Size: Typically around 2 inches thick and weighing between 30-45 ounces
    • Marbling: High degree of marbling for enhanced flavor and tenderness
    Tomahawk Steak in other rankings
  4. 4
    22
    votes
    New York Strip is a tender and flavorful cut with a firmer texture than a ribeye.
    The New York Strip is a highly regarded cut of beef known for its exceptional flavor, tenderness, and juiciness. It is often considered one of the most delicious cuts of meat.
    • Cut: Boneless
    • Location: Taken from the short loin of a cow
    • Thickness: Usually around 1 inch, but can vary
    • Marbling: Abundant marbling throughout the meat
    • Texture: Fine-grained, tender
    New York Strip in other rankings
  5. 5
    15
    votes
    Porterhouse is similar to a T-bone steak, but with a larger portion of the tenderloin, making it a two-in-one cut.
    Porterhouse is a succulent and flavorful cut of meat that is popular among steak lovers. It is a combination of two cuts: the tenderloin and the top loin. The tenderloin, also known as the filet mignon, is a tender and buttery portion, while the top loin, also known as the New York strip, offers a rich and robust flavor. This dual combination makes the Porterhouse a highly desirable steak.
    • Cut Location: The Porterhouse is cut from the rear end of the short loin section of the beef.
    • Bone-in: The Porterhouse steak is always served with a T-shaped bone that separates the tenderloin and the top loin.
    • Size: It is typically a large steak, with thickness ranging from 1.25 inches to 2 inches.
    • Tenderness: The tenderloin portion of the Porterhouse is incredibly tender, while the top loin portion has a moderate tenderness.
    • Flavor Profile: The Porterhouse offers a combination of the delicate and mild flavor of the tenderloin with the bold and rich flavor of the top loin.
  6. 6
    17
    votes
    Brisket is a tough cut that becomes tender and flavorful when slow-cooked, commonly used for BBQ.
    Brisket is a popular cut of meat known for its tender and flavorful qualities. It is a beef cut that comes from the breast or lower chest area of the animal. The brisket is comprised of two parts: the flat and the point. The flat is leaner and smoother, while the point is fattier and more marbled.
    • Texture: Tender and juicy
    • Flavor: Rich and beefy
    • Cooking Methods: Smoking, slow roasting, braising
    • Recommended internal temperature: 195°F (90°C)
    • Ideal seasoning: Dry rubs with a combination of spices
  7. 7
    13
    votes
    Prime Rib is a flavorful and tender cut from the rib section, commonly served as a holiday or special occasion meal.
    Prime Rib is a tender and flavorful cut of beef that is known for its rich marbling and juiciness. It is traditionally roasted to perfection and served as a centerpiece of a special meal. The Prime Rib has become popular around the world for its exceptional taste and tenderness.
    • Cut: Rib section of beef
    • Marbling: Abundant marbling throughout the meat
    • Flavor: Rich and beefy
    • Tenderness: Very tender, considered one of the most tender cuts of beef
    • Cooking Method: Traditionally roasted
    Prime Rib in other rankings
  8. 8
    10
    votes
    Sirloin is a lean and affordable cut with a beefy flavor, commonly used for grilling.
    The sirloin is a flavorful and tender cut of meat that is obtained from the rear back portion of a beef carcass. It is highly regarded for its rich marbling and succulent texture, making it one of the most popular choices among meat lovers.
    • Cut of meat: Sirloin
    • Location on the carcass: Rear back portion
    • Flavor: Rich and savory
    • Tenderness: Highly tender
    • Marbling: Highly marbled
  9. 9
    5
    votes
    Flank Steak
    Rainer Z ... / Rainer Zenz at German Wikipedia · CC BY-SA 2.0 de
    Flank Steak is a flavorful and lean cut that is best marinated and grilled or cooked quickly at high heat.
    Flank steak is a flavorful and lean cut of meat that comes from the abdominal muscles of the cow. It is long and flat, with a rich beefy taste and a fibrous texture. When cooked properly, flank steak is tender and juicy, making it a popular choice for grilling and marinating. It is widely used in various culinary traditions, including South American and Asian cuisines.
    • Origin: Abdominal muscles of the cow
    • Flavor: Rich and beefy
    • Texture: Fibrous
    • Cooking method: Grilling, marinating
    • Tenderness: When cooked properly, tender and juicy
    Flank Steak in other rankings
  10. 10
    13
    votes
    Short Ribs is a flavorful and tender cut that is best slow-cooked to allow the meat to fall off the bone.
    Short Ribs are a flavorful and succulent cut of meat that comes from the beef ribs near the plate, typically from the cow's lower chest area. They are known for their rich marbling, tenderness, and intense beefy flavor. Short Ribs can be cooked using various methods, such as slow cooking, braising, grilling, or smoking, resulting in a melt-in-your-mouth texture and delicious taste.
    • Cut of Meat: Beef Ribs from the plate near the lower chest area
    • Flavor: Rich and intense beefy flavor
    • Marbling: High marbling, which enhances tenderness and flavor
    • Tenderness: Melts in your mouth and is incredibly tender
    • Cooking Methods: Slow cooking, braising, grilling, or smoking

Missing your favorite cut?

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Ranking factors for delicious cut

  1. Flavor
    The taste of the meat is crucial when it comes to how delicious it is. Cuts with a richer, deeper flavor are often more desirable.
  2. Tenderness
    Tender cuts of meat are easier to chew and have a more appealing texture. This factor is influenced by factors such as the age of the animal, muscle usage, and marbling.
  3. Marbling
    Marbling refers to the intramuscular fat content in the meat. Cuts with higher marbling generally have more flavor and tenderness.
  4. Juiciness
    A juicy cut of meat not only tastes better but also has a better mouthfeel. The moisture content in the meat plays a major role in determining its juiciness.
  5. Cooking method
    Different cuts of meat respond differently to various cooking methods. The cooking process can significantly impact the taste, tenderness, and overall deliciousness of the cut.
  6. Texture
    The texture can affect the enjoyment of eating the meat. A smooth, fine-grained texture usually indicates a tender cut, while a coarser texture could indicate a tougher cut.
  7. Fat content
    Fat provides flavor and moisture to the meat, making it more delicious when cooked properly. Some cuts have a higher fat content than others, contributing to their appetizing taste.
  8. Meat quality
    The quality of the meat, including factors such as the animal's diet, living conditions, and overall health, can affect the taste and tenderness of the final product.
  9. Aging
    The aging process can significantly impact the taste and tenderness of the meat. Dry-aged or wet-aged cuts often provide a more complex flavor and improved texture when compared to fresh cuts.
  10. Price and availability
    While not directly related to taste, the price and availability of different cuts of meat can influence the perceived deliciousness. Expensive or rare cuts may be regarded as more valuable and satisfying due to their exclusivity, while more readily available and affordable cuts may be less appealing.

About this ranking

This is a community-based ranking of the most delicious cut of meat. We do our best to provide fair voting, but it is not intended to be exhaustive. So if you notice something or cut is missing, feel free to help improve the ranking!

Statistics

  • 1605 views
  • 217 votes
  • 10 ranked items

Voting Rules

A participant may cast an up or down vote for each cut once every 24 hours. The rank of each cut is then calculated from the weighted sum of all up and down votes.

More information on most delicious cut of meat

When it comes to meat, there are countless cuts to choose from. Each cut has its own unique attributes, including flavor, tenderness, and fat content. But which cut is the most delicious? That's a question that has been debated for ages. Some people swear by the tenderness of filet mignon, while others prefer the rich, beefy flavor of a ribeye. Others still might argue that a juicy, flavorful skirt steak is the way to go. Ultimately, the answer to this question is subjective and hinges on personal preference. But one thing is for sure – the world of meat is vast and delicious, and there's always something new to discover.

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