ChiefsPlanet - Poop Why do I keep buying ribeyes when ...

ChiefsPlanet (https://www.chiefsplanet.com/BB/index.php)

- Nzoner's Game Room (https://www.chiefsplanet.com/BB/forumdisplay.php?f=1)

- -

Why do I keep buying ribeyes when ... (https://www.chiefsplanet.com/BB/showthread.php?t=276759)

Quote:

Originally Posted by MahiMike (Post 10672476)

I made strips this weekend. Kinda boring and too much gristle around the edges. My dog loved them for this reason. Strips are a fancy sirloin to me. Ribeyes, porterhouse steaks are still the best.

You're aware a porterhouse is like 70 percent strip steak, right?

Can't beat a ribeye in my book, but you can't go wrong with a strip either.

Quote:

Originally Posted by Fire Me Boy! (Post 10672484)

You're aware a porterhouse is like 70 percent strip steak, right?

The strip is the good part of the Porterhouse/T-bone, which is why I just buy the strip and ignore the Porterhouse/T-bones.

Quote:

Originally Posted by Fire Me Boy! (Post 10672342)

Same at my Publix. They know me as "pork belly man" because I special order it when I'm making bacon.

I guess that's better than being called "turd nugget"

Quote:

Originally Posted by Fire Me Boy! (Post 10672134)

ROFL

But he's right. :D

So much for those with the mindset that "all a good steak need is 15 minutes and heat"!!!

Not that I'm not going to try this - it's just too interesting (and simple) to not at leat try - but starting a 6:00pm steak dinner at around 3:00pm is a LOT different that I was used to 10 years ago.

Between the dry-brining and dry-aging, we're taking longer and longer to make great cuts of meat even better. I understood it with brisket, ribs and even flank steak, I just never thought I'd see it with rib-eyes...

But I'll do it, I have the time!! Woot!

<iframe width="560" height="315" src="//www.youtube.com/embed/AwjeUkrxGJE" frameborder="0" allowfullscreen></iframe>

Quote:

Originally Posted by Fire Me Boy! (Post 10672395)

NY strip in your neck of the woods, SR.

**** NY, **** the Yankees, **** the Giants, **** the J-E-T-S (Jets, Jets, Jets), **** the Mets..

**** ALL OF NEW YORK!!!!!!!

Well yesterday I was out with wife and getting groceries found some Chuckeye in Festival Foods. Only three left so was not a selection. It was 6.99 lbs and each steak was slightly larger than half a lbs. I salted them down with some sea salt and they will go on the grill this Sunday evening.

I will hold each and every one of you touting this cut responsible if it fails :D

Rib eye from Firebird's last night. They may be chain, but they have really good steaks and wings.

So good, makes ya want go back and have it a second day iin a row.

Quote:

Originally Posted by whoman69 (Post 10028429)

I really have to question the veracity of your data. The average cow yields 568 lbs of beef. That is 1,420,000 gallons of water for each cow. That is $2130 spent on each cow. It wouldn't be economically feasible.

Quote:

Originally Posted by Coogs (Post 10028451)

So you are saying you don't think a 2 year old steer that is going to market can average drinking 2,000 gallons of water a day?

Oh no the math totally works out -

The average weight of beef cattle depending on the type ranges around 1000 to 1050 lbs at 24 months old. So for argument sake we'll use the average of 1025 pounds.

A gallon weighs ~ 8 pounds. Based on the claims of water consumption to 1 pound of beef at 2,000 per day x 8 lbs = 16,000 pounds intaken daily just in water, not even getting into their food consumption.

So it's totally feasible that this would be possible if cows were essentially bovine dialysis machines and constantly drinking and pissing for a majority of the day. A herd of cattle would drown in their collective piss ponds if ever they went grazing on the low plain...

Whoever puts this info out there to dissuade people from eating meat does a disservice, and looks like a fool.

http://img.tapatalk.com/d/14/06/09/8a2ydute.jpg

Quote:

Originally Posted by DeezNutz (Post 10028626)

I'll try to squeeze some of the excess water into my bourbon, just so it doesn't go to waste, and that's a ****ing sacrifice; I hate tainting perfectly good liquor.

I do my part for water conservation with my bourbon by always ordering it neat.

Quote:

Originally Posted by Saccopoo (Post 10028597)

Exactly. It's why the vast majority of the rest of the world doesn't consume beef. But your thought process comes about from your societal immersion in the land of milk and honey, where four door dualie pickup trucks and aircraft carriers are the accepted norm. Who gives a flying **** if we are sucking up all the worlds fresh water? We got mother ****ing hamburgers, yo!

http://michaelbluejay.com/veg/environment.html

http://www.waterfootprint.org/?page=...y&product=beef

http://www.gracelinks.org/blog/1143/...ter-footprints

Anyone wanna look up a resource that is completely wasted google how ethanol is made. The amount of crop to product yielded is INSANE

I ****ing hate that that shit is subsidized to make it economically viable and forced to be put in our gas.

Just got back from the grocer. Ribeyes were on sale at $5.99/lb. :thumb:

Dry brining under way...http://img.tapatalk.com/d/14/06/09/ry9eja3y.jpg

Edit... I had these ribeyes special cut at 1.5 inches, and specifically had them cut it from the Delmonico side...

For those wondering about the cost difference between ribeye and chuckeye, while I was at the store I snapped these for you to ponder...

http://img.tapatalk.com/d/14/06/09/ha7umyqa.jpg

http://img.tapatalk.com/d/14/06/09/5e6umy9u.jpg