I know what you mean, Paul. I love 'em all.
Well, I don't love liver so (shhhhh) I give the liver to the pigs to eat.
Rib eye is my favorite cut by far. The filet mignon is somewhere in there but I never can find it so it goes into roasts, I suppose. You would never believe how good Trish's roasts are. She cooks them in the crockpot and wow, there are no words.
The lower legs contain all that connective tissue and consequently it is completely worthless meat for anything except stew meat. You can't even grind it. Well. Trish takes that and pressure cooks them into jars. When you open it up you find the connective tissues have "melted away" and the meat is the most tender you've ever had.
The heart is the best tasting meat, I think. We never freeze it, choosing instead to cook it the day of slaughter. So it has become a ritual that once we get the animal quartered and under ice, I take the heart and clean it really well, slicing it into thin slices and cooking it on my steel griddle over a bit of tallow with salt and cracked pepper. It is truly an amazing dish and I always look forward to it. Trish loves it, too, until I tell her that it's heart and then she spits it out!
