I will say pork tenderloin. Not the pounded flat loins that are fried for sandwiches. But actual tenderloin. It rivals beef tenderloin. Oh, and to get it out of the way, most underrated meat than OP's mom's whatever.
Most underrated meat
- Thread starter Tenacious E
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Liver and animal testicles. Love liver fried in Crisco with onion salt (not cooked with onions) and nuts breaded and fried.
In America, it's the sirloin cap. Butchers here CUT THE FAT OFF and call it a Culotte! 
In Miami and other Latin countries, they leave the fat on and call it Picanha.
In Miami and other Latin countries, they leave the fat on and call it Picanha.
Chicken hindquarters. Cheap, moist, and cheap.
This. It’s the extremely tender red filet from the front shoulders. Excellent flavor.
The last pork tenderloin I got from Smithfield's had a nasty piece of tough gristle running through it. I hope that meat packer guy got the COVID and died.
They eat that stuff in China. And more. Been there, seen it. They need to curb their culinary menu.
it was probably a scab national guardsman. Why do you hate America?
Sometimes there’s nothing better than a thick pan seared bone in pork chop. The last ones I made we all said it was one of the best items we’ve had. So damned good
Sage country breakfast sausage is pretty damned good too.
Sage country breakfast sausage is pretty damned good too.
Beef ribs I get but bacon? Unless my bs meter is on the fritz.
Agreed. Bone in thick cut pork chop would be my second vote. I am also enough of a degenerate knife to chew on the bone (insert joke) if not in public and I am definitely getting the marrow on the back.
Is a pork tenderloin underrated? Everyone I know loves them. I have a family of six and always make three because one never makes the table. Years ago my wife had a problem with me cooking them pink in the middle. Those days are gone.
it sucks now that skirt and flank steak has gained popularity. They used to be cheap.
I’ll go with chicken thighs.
it sucks now that skirt and flank steak has gained popularity. They used to be cheap.
I’ll go with chicken thighs.
My advice would be to sous vide medium rare the tenderloin and finish with a blazing hot sear. Making safe pork tenderloin medium rare is probably the most uniquely powerful attribute of sous vide.
Chicken thighs. Most underrated part of a chicken.
I would probably go with an Iowa Chop. (In an interesting bit of marketing, it's only called that in Iowa.)
For you who are ignorant of this delicacy, it is a bone-in, center-cut loin pork chop, between 1 1/4 and 1 1/2 inches thick.
They are most often (and best) prepared by seasoning, then a few minutes on the grill on each side, then stood on the bone to finish cooking.
For you who are ignorant of this delicacy, it is a bone-in, center-cut loin pork chop, between 1 1/4 and 1 1/2 inches thick.
They are most often (and best) prepared by seasoning, then a few minutes on the grill on each side, then stood on the bone to finish cooking.
Freaking delicious and a lot of ppl won’t even try it.
I bought Korean style beef ribs at Sams the other day. They are cut across the rib bones so there are three small rib bones in each piece. They look like big, really thick strips of bacon. I used a Korean marinade and then cooked over high heat for about 3 minutes per side. So good. My kids beg for them now.
This was one my Grandpa liked. He would pack this for his lunch break at the foundry. Often I would find one made for me in the lunch bag and took a liking to it. Throw in some tomato soup and you can really make a meal of it. Gramps was a hard working christian man that loved his family, playing his Les Paul special, and coming to my baseball games. Pancreatic cancer took him do to life long diabetes. Great Man.
This was one my Grandpa liked. He would pack this for his lunch break at the foundry. Often I would find one made for me in the lunch bag and took a liking to it. Throw in some tomato soup and you can really make a meal of it. Gramps was a hard working christian man that loved his family, playing his Les Paul special, and coming to my baseball games. Pancreatic cancer took him do to life long diabetes. Great Man.
That is meat byproducts and cheese substitute. Likely doesn't qualify as meat.
Beef shoulder tender and it’s not even close. $4.99/lb and you’d be hard pressed to know it wasn’t beef tenderloin.
A very simple way to cook these is to marinate in soy sauce and butter...throw them on the grill.
One of my faves is perfectly cooked rack of lamb.
