I've had a one-bite scallop ceviche that was in the running for GOAT appetizer

can't decide if you mean gilbert arenas, or the cooking device, or meant to type hamachi

He isn't talking about Chicken of the Sea

pretty sure if i could only eat one meal the rest of my life it would be the steak and shrimp combo from a japanese restaurant

that or the mcdonalds wings

i get what clark is saying, there is rarely any surprise when it comes to scallop dishes

that said, scallops are amazing

lamb is way overrated imo, i've had it at some really good restaurants and have always been underwhelmed

duck is da best tho, clark got that right

Could not disagree more with D10 about Lamb.

Some of the lamb dishes I've had at good restaurants are up there with the GOAT dishes I've ever had.

IMO Properly cooked lamb has a better overall taste than ribeye or filet.

truth.

shrimp can be pretty elite, scallops are alright, calamari is awesome. Mostly eat more freshwater stuff because of location, perch and walleye ftw

i've tried lamb at meh restaurants, i've tried lamb at elite restaurants, and in every case the texture of it has always bothered me. not exactly sure why. just can't enjoy it.

call me old fashioned, but nothing beats an elite steak

Duck > Lamb > Pork > Tuna > Chicken > Steak > Scallop

Only reasons scallop and steak are so low are their floors. Beef and scallops, all-around tend to disappoint the most. When done right, I put them both right after pig; otherwise, I'm taking pig over anything from the cow or out of the water all day.

oh yea, fried clams are awesome too

Ah forgot pork.

Hibachi restaurants are hyperultraelite

Official Power Rankings of Meat for an Entree*
1. Kobe Beef
2. Mahi Mahi
3. Tuna
4. Rib Eye
5. Lamb Shank
6. Sea Bass
T7. Crab
T7. Sirloin
9. Lobster
10. Veal
T11. Duck
T11. Crawfish
13. T-Bone
14. Salmon
15. Shrimp
16. Striped Bass
17. Prime Rib
T18. Scallops
T18. Calamari
20. Rack of Lamb
21. Baby Back Ribs
22. Barbecue Pork**
23. Lamb Chop
24. Pork Loin
25. Beef Short Ribs
26. Swordfish
T27. Beef Spare Ribs
T27. Buffalo
28. Chorizo
29. Snapper
30. Pork Belly
31. Pork Short Ribs
32. Chicken
33. Sausage
34. Pork Spare Ribs
35. Octupus
36. Flounder
37. Dorade
38. Trout
38. Oysters***
40. Hamburger
41. Alligator
42. Ham
43. Tilapia
44. Hot Dog
45. Grouper
46. Clams
47. Mussels
48. Turkey
49. Catfish
50. Caviar


*Assumed to be a good, but not perfect cut prepared in the preferred manner by a good, but not Michelin quality chef.

**The proper ranking for types of barbecue is as follows: Texas>>Memphis>Kansas City>>>Carolina. All barbecue should be served wet and with hot sauce.

***Raw Oysters are terrible and should never be consumed.

I think you're nuts if you consider beef to have a low floor. You have to try to ruin a steak, any competent cook can get a steak to somewhere around medium rare where it's at worst pretty solid. Much easier to screw up something like chicken breast where the cook has to both cook it properly and impart flavor since it doesn't have much on its own.

pretty sure that list is wrong if you have a burger at 40

Mussels way too low.

I did the hard part of finding 50 commonly consumed meats. all you have to do is reorder them if you want to suggest that my list is somehow incorrect.

nah, pretty bad choice all the time.

What the **** is wrong with you CDL?

Who the **** eats caviar as a main course?

needed a 50th item and it was the most aids thing I could think of that some people hold a high regard for.

Low floor in terms of beef being beef. If we're talking good beef, great, but there's no way around mediocre beef. There are plenty around chicken. I usually don't choose chicken because pig is an option where the beef isn't appealing.

Alligator's too low. And I'm shocked the northern white-breasted hedgehog isn't even top 50.

That list isn't terrible, but tuna at 3 is lololololololz

Edit: also, you need to differentiate between types of salmon. Fresh Copper River salmon >>>>>>> Atlantic salmon