BuzzerBeater Forums

Seriously, what's your favorite kind of beef? I think Kobe is better, but it's been a while since it hasn't been available in the US since 2010.

I can't distinguish Angus from Hereford or Belgian Blue or anything else, to be perfectly honest.

Ill have to go with kobe/ angus is pretty good though .. i remember hardees was making those very expensive but very good flavor.. But i give kobe beef the edge...

You know, it's an unfair comparison - Kobe's always had a hall of fame wine and an elite garnish, while Angus usually has to carry the meal by itself.

I actually prefer different cuts melded into one patty if we're talking about burgers. I like my meat to be surrounded by other talent.

I like my meat to be surrounded by other talent.

Filed as exhibit number 37 under things you hope your wife never records you saying.

I like my meat to be surrounded by other talent.

Filed as exhibit number 37 under things you hope your wife never records you saying.

Also filed as exhibit #1 under things you hope your wife never says.

OK guys, I walked into that one (which is not a "that's what she said" line).

So... If this were the Japan forum I might take this seriously. But you can't get Kobe beef in the USA.

EDIT: Link - (http://www.npr.org/2012/04/22/151153503/fake-food-thats-n...)

Last edited by rhyminsimon at 4/13/2013 10:08:34 PM

Iam more of a picahna guy

The Hardee's mushroom and swiss angus thickburger is PWN.


Here's an interesting way to make a steak that our family call's old dad's special.

Take your preferred cut of meat. The traditional Old Dad's uses a filet mignon but beef prices are outrageous so use whatever is preferable.


1 jar green olives, make sure the, do not have pits I prefer stuffed with pemmento but just as long as the pits are removed. Do not attempt this recipe with black olives.

1 loaf french bread

1 block or bag of sharp cheddar cheese


drain all the juice from the olives and start cooking those in a skillet first, after whatever juice has cooked off add the meat, or if your concerned about the sodium intake cook the meat separate.


slice the bread and top with cheese and top broil to preferred toastiness

the traditional old dads calls for placing the meat atop the cheese bread and topping with olives, I prefer to have the cheese toast towards the side or on top as on the bottom it will start to get soggy quick.


Goes well with a Cesar Salad and corn on the cob.