i over exaggerated with the disgusting, just prefer grilled food.

but willing to give it a shot if possible.

I could make you beef cooked in water you'd kill for. :D

How do you feel about 48-hour beef short ribs? :drool:

do you like steaks in a restaurant?

.

Well, that is a good point.... BITCH!!!!!!!!!!!!!!

:thumb:

Bump the meat thread

I still disagree with the very premise of this thread. :harumph:

I will take a 10 oz. filet over a 20 oz. Ribeye every time. But then, we all have our own personal preference.

I would do the opposite. Filet gets way too much love. I'd do fish over the filet.

I will take your 10 oz filet as an appetizer to my strip steak.

(Aka Porterhouse)

Strip is the best, IMO.

Hellz Yeah

:shake:

:shake: :shake:

Filet is my second fav.

Never cared for all the fat in a ribeye and I'm not a fan of the texture of the meat itself.
I'll take a strip over a ribeye any day of the week.

Again....

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For me, ribeye > strip > chuckeye > tritip >>>>>> filet

um no. ribeye all the way.

You must =

http://www.trademarkia.com/logo-imag...s-78235953.jpg

If I can even find chuck eye, it's basically the same price as ribeye. :(

When I lived in S. KC, I used to shop at Hyvee on State Line. They always had Chuck Eye. Hard to find now.

What's the price per pound of ribeye up in KC?

Filet is highly overrated.

Overpriced Chick Steak

You shut your whore mouth! :p

I've got some ribeyes in the fridge getting their salt on (bought in bulk on sale a few months ago and froze them). Going on the grill tonight with some fresh corn on the cob.

Same here.

Strip is my favorite cut.

Sous vide and it is all good.

FMB just jizzed in his pants.

ROFL

But he's right. :D

That's me if I'm going to do steak its a filet for me.

What time should I stop by?

6:30ish. But I'm in Bama, so you better leave now and drive fast.

I'm hitting the road as soon as I finish cooking this Mac 'n' cheese. You prefer Heinz or Hunts? I can't remember.

ROFL

Hunts.

Any Hy-vee can get chuckeye even if they don't carry it in the store on a regular basis. All you have to do is ask the meat manager or anyone else in that department that looks to know what they are doing. Their supplier carries it so you could ask for it and have it in the store in just a few days.

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

Here it is a year later and you are still buying those Ribeyes........Oh wait... :p

NY strip in your neck of the woods, SR.

And even though they likely have to order a case of it, anytime they bring in something different it typically doesn't last long, even with something like pork belly.

Not sure how many chuck eye steaks are in a box, but there's only two pork bellies in a case. And they give me a pretty drastically reduced price if I take both. :)

Most cases of prepackaged meat (excluding ground items) will have either 8, 12, or 16 packages. Chuckeye, which is less of a demanded item with not as many cuts available, came in 8 packages per box at Hy-Vee if I am recalling correctly.

Too fat./Omaha

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.

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.

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

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!

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**** 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.

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

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

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

Chunk Eye
???

Crap I got ripped at 6.99 for chuck eye maybe

LMAOLMAOLMAOLMAO

Yeah, that made me laugh too...

I have a hard time finding chuckeye here. Maybe next time I'll just ask someone but I don't see it very often. Is it usually by the Ribeye?

Just stick to a skirt steak

I didn't buy those, I had them cut those those 1.5-inch ribeyes (from the Delmonico side) for me... But yeah, they are a great steak actually, and the right price... Well, unless they're selling ribeye for $5.99 a pound!!

Yall need to get the **** out of the Chuck Eye isle, None are making their way over here in NC

Yeah, I see what day of school your butcher missed. Slap him!!!

5.99? Wow...

I paid like 11.99 yesterday .. I would buy 20lbs if I saw them here for 5.99

Well, that's what JPB said, but didn't take a pic....... Sooooooo!!!!!

So you're saying you often take pics of your meat - packaged or otherwise(?)

Went camping yesterday, got 2 big ribeyes for like 16 bucks to grill, Got there and they already had 4 Filet Mig and told me to cook them anyway.. So we had 1 Filet left over...

I put it in the fridge and had Filet and Eggs for breakfast .. I wouldn't actually buy one for me but it tasted damn good being free:D

I deliver to Publix DCs sometimes. Tyson and Cargill supply their pork and beef, in case you wondered.

And when you saw it your mouth watered, sooooooooooo!

Good thing I didn't tell you about the filet mignon sale. LMAO

Ribeyes come from between the 6th nd 12th ribs, chuckeyes come from between the 5th and 6th rib, so it's the next section over.

And as you move through the "rib" section, the Delmonico is right next to the chuck section (the lower number ribs), and has more marbling in it. The farther end is where you get the strip steaks from...

So the chuckeye is the kissing cousin to the Delmonico..

Reminds me of the jingle for a certain Steakhouse- short and worth a listen. Attached to this post.