Why do I keep buying ribeyes when ...
 

the KC Strip is simply a better tasting cut of meat?

I mean, I'm still going to eat them, but the strip is just better every single time I make it.

I prefer ribeye.

I've never really understood the love for the Ribeye.

Marbling makes a fatty, delicious piece of meat.

It deserves the love.

Ribeye for me.

I've eaten pizza rolls as my last 8 meals

Agreed. I find the ribeye to be incredibly overrated.

why not a mignon?

I'm a ribeye guy. Admittedly though, I have little experience with the KC Strip. I'll have to try it.

Filet is overrated. Rather a nice marbled ribeye.

Fillet>porterhouse>ribeye>t-bone>strip>beef jerky

There is plenty of fat on a good strip steak.

Because it sucks. It has no fat whatsoever, is incredibly easy to overcook, and doesn't really have a ton of flavor. That's why you commonly see them wrapped in bacon.

The only thing it's got going for it is the tenderness. I don't give a shit about that. That's why I have teeth. If I wanted to gum a steak, I might get a mignon.

K wtf is a KC strip?
I love me a good slow grilled rib eye
I grew up in Nebraska, my dad was a butcher
I have never seen a KC strip anywhere in a meat case or on a cutting diagram

so please tell me what a KC strip is...
is it just a new york strip renamed regionally?

ROFL

Huh? Pretty sure your dad would know what a KC Strip is. It's basically the same as a NY Strip. The most common difference I have heard is that it has an extra bit of meat on it that curves around with the thin strip of fat and the NY Strip does not.

And to be exact, the NY Strip is likely the one that was renamed not the other way around.

nyc strip with the bone ON = kc strip

Just no.

Yes

That's generally true (partial bone on) but it certainly isn't a hard and fast rule at all. Seen plenty of KC Strips with no bone.

rib eye. nothing beats the 'candy' edge of goodness that I save for the very end.

Ribeyes......then everything else.

this man is wise. and most likely has a 10" wiener

Do you know how I know you buy your steaks off the shelf?

Top sirloin for me.

Okay, so I exaggerated when I said it has NO flavor. But it still pales in comparison on its own merits when compared with other cuts.

It's simply not worth the price.

:shake:

The stock yards were here, not there. The egotistical ****s didn't think they could market a steak named after some dot on their map in their fancy restaurants. Eventually the bone was removed, steak quality be damned, because it was cheaper to ship it around the country without it. After a period of time their customers became sensitive to seeing a bone on their plate and even the best of the grill guys were forced to remove it.

I've never met a butcher, especially one from the Midwest, who didn't know what a KC Strip is.

Current markets are all over the place and customers really have no clue what they're looking at anyways so they call several cuts by various names, and even make some up as they go.

The NY Strip is a re-badge of the KC Strip.

In fact, once when I was in Vegas on business I won a bet on the correct name of the strip steak.

The waiter at Ruth's Chris correctly stated that the original nomenclature for the strip was the Kansas City Strip rather than the NY Strip.

The best named version of this particular cut of meat is the Playboy Strip from Jess & Jim's in Martin City, which is a 25 ounce cut that was featured in Playboy magazine as the best steak in America back in the day.

http://primecuts.files.wordpress.com...efdiagram2.jpg

There's no such thing as a ny strip. They don't have cattle in NYC. That's like saying a spiked drink is a Lees Summitt Iced Tea. No dice.

What did it say on the menu?

There was a time when they referred to it as the New York strip because "it was a more cosmopolitan name". They were met with enough backlash from Midwestern customers they change it back to the KC Strip on the menus being sent to the majority of their locations. I haven't been in one for several years, but I'm pretty sure they're back to calling it a New York strip. :harumph:

Back in the day Don Fortune recalled a story about the Jets visiting Arrowhead. The NY media was mingling pregame with local media and one asked "this looks a lot like te Meadowlands, did you copy the blueprint?"


Fortune replied that indeed the two stadiums used the same blueprint, and the same firm, but that Arrowhead was five years older. They didn't believe him

It said NY. And that's when I told my distributor that it wasn't really a NY, but a KC strip. He said "Bullshit" so I bet him dinner plus whatever wine he/I wanted on it.

He asked the waiter what the real name of that cut of meat was called and the waiter, without hesitation, said "It's a Kansas City Strip."

It's hard to beat the pairing of a Latour and a decent steak.

(Though I can't even imagine eating steak now that I've switched to full vegan. ****ing meat is gross.)

I prefer ribeye

Lol No way is the Strip better than the Ribeye.

May as well just order a bologna sandwich.

Vegan?

Mancard revoked.

:)

LMAO

I was going to try to flip some Florida shit at you until I read this. :toast:

Yeah way.

Strip has much better depth of flavor due to the specific marbling and thickness of the cut of meat.

The only one that comes close to the strip is the Porterhouse due to the inclusion of the tenderloin in that specific cut.

People that shop at the meat counter at Costco think Ribeyes are the shit because they are featured. It's an easier cut to make by the butcher, especially in fast/mass production and has consistency in terms of the marbling regardless of the type of steer it came from.

However, a properly cut Strip is most definitely superior to a ribeye cut, especially on a better grade of beef.

I'd never turn down a strip, but I'll always choose a ribeye over it. Just more flavor and more tender.

Feel free. :)

I was born in Kansas and grew up around there and KC area.

When you die of a heart attack while in the process of letting cancer ravage your body, you'll still be happy to have in your possession that man card.

And, in actuality, it really doesn't have to be about the increased cancer rates and shit like that.

It really should be about the single most precious natural resource on the planet - clean water.

It takes approximately 2,500 gallons of water to produce one pound of beef. That's ten ****ing tons. Think about that the next time you have a steak. Ten ****ing tons of water for one pound of beef.

But yet, it takes one gallon of water to produce one pound of cricket protein.

Global sustainability. With 7,000,000,000 people on the planet, it's downright selfish and morally corrupt to be eating a food source that requires ten ****ing tons of water to produce one pound of food.

http://topnews.in/health/files/Insect-food-stall.JPG
http://4.bp.blogspot.com/-fpg7hkIpoj...hn+S+Dykes.jpg
http://cbsboston.files.wordpress.com...apul.jpg?w=300

http://chapul.com/

I couldn't find that out, evidently I can't search as well as I thought

so it's the same cut
yeah ribeyes kick it's ass

Never understood the praise for ribeyes. Just too much fat and it doesn't seem to add to the flavor. Plus when eating one it's annoying to have to carve off all the fat while not wasting any of the good parts.

Also I have seen some eating a ribeye and when they are done their plate is clean. WTF how do they eat the huge pieces of fat on one of those?

HIV just died so it's Krokodil and Hornets for the win.

Here is the problem. You don't **** the meat before eating it... cuz you're right, that would be gross.

Survival of the fittest. I can afford it.

Also, you can't grill up cricket protein and make it taste amazing.

So many opinions about the right meat when it really doesn't matter what you start with but what you do with it. Just ask any woman (or whatever for you Bronco fans ).

It's real easy. You strategically cut your steak so a lot of the pieces have a little bit of that super tasty mouth watering fat attached, love it. When you find some of the fat that has a little crispy charring around the edges you simply put it in your mouth and savor it.

You can't eat like that everyday and maintain healthy cholesterol levels but most human bodies can handle it just fine a few times a month.

That's okay, I'll go ahead and accept a shorter lifespan knowing I actually enjoyed it.

Oh no, I'll miss out on the years where I shit in a diaper as an old man : ((((

Words fail me.....

Ribeye fat grilled right is like bacon. Filet is an extreme opposite; less fat. Both are great cuts and very enjoyable but reliant on perpetration and cooking. Same thing with a strip. Btw anyone choosing a T-bone over a filet or strip is an idiot

Reminds me of the resident grousing greenie back in college.

The dorm showers were

1) communal
2) non-heated

And he would grouse fortnightly about people taking too long showers and 'wasting' water. I was like 'wasting how?' Rocketing it to Mars? Burying it in a barrel? Retaining it through a high sodium diet?

Water is an incredibly durable molecule. Our petty needs might dirty it up for a while, but we have myriad ways to return it to purity, and the earth has exponentially more to do so on it's own. So what if a portion of water is bound up in cow shit for a moment or two? The sun will hit that patty, evaporation will occur, it will rain down somewhere else, circle of life.

Though that little nubbin of fat in the apex of the T is, like, the best single thing on the cow.

Oh well. :)

My dad is 73 and has enjoyed meat his entire life. He's quite healthy. :)

tri-tip cooked just a bit past well done.


just kidding


I like to eat snow geese. it tastes like steak with butter on it. plus I have to chew it for a while so I can savor it for twice as long. it really sticks to the ribs

I was thinking that but didn't know how to say it. Well put.

For me, ribeye. But I won't turn down a strip. It basically comes down to what's on sale when I decide to do steak unless I'm splurging on something nice (like hitting the prime rack at the butcher). For instance, t-bones were $5.99 last night, and they really were more like porterhouses (the filet portion was ginormous).

As for filet, they are very lean and very tender, but that comes at a cost. To be that lean and tender, they get very little work, which in the end means very little flavor on its own - one of the reasons why restaurant preparations almost always pair a filet with some kind of sauce.

Agreed. Grand Street Cafe in KC makes a filet that is amazing, largely because of the sauce.

Succopoo prefers man sauce

Tri-Tip is a nice cut for great textured beef jerky. A little pricey but very nice.

That's just selfish. Do you know how many tons of water it takes to float all those geese?

Strip is the best steak beyond the shadow of a doubt. Filets suck. No flavor and horribly overpriced.
Go ahead and eat your cricket and I will eat my beef.
I don't believe your numbers on the water or the numbers are being misrepresented to fit an agenda. Which is the most probable answer.

But that band of steak at the top of the ribeye... omnomnom.

This

Odds are that Saccopoo eats a shotgun shell before any of us die from red meat.

What an insufferable prick that guy is.

Prime, Choice, of Select?

When buying your steak, this is probably the biggest key to how good your steak is going to be. As far as which one is better... that is a tough call. Can't really go wrong with either one.

Here is a link that explains and shows the difference between the Prime, Choice, and Select cuts of meat.

http://www.primesteakhouses.com/how-...ades-beef.html

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.

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?

I've never regretted a ribeye. EVER. I'm sure I could **** it up, but so far I've always made sure I have those 15 minutes set aside to make it perfect...

And that's saying something.... I've had sex that lasted less than five minutes that I've ****ed up due to inattention and my mind wondering!

I bought a grass-fed ribeye years ago at a farmer's market that tasted like someone rubbed my steak in a field... Mrs. FMB! and I ate out that night after cooking dinner.

Never again. Gimme grain-fed cows.

I'll make sure I don't make that mistake....

When you dig deep into BS figures like this, you kind out they count things like the steam in the turbine that provides electricity to the cattle feed processing plant.

Never trust a man that doesn't enjoy red meat, booze, or sex with women.

I'm pretty sure he swore off all three in a separate thread. Although, I'd have to think without red meat and women, he'd at least enjoy a drink from time to time.

Maybe not. Guy just gets his rocks off watching Mormon football. Although I doubt he touches himself while watching Chuckie Keaton. Self discipline and all.

You should stop drinking water as well because you consume a ton or so of it every year.

Also, if you are eating crickets you aren't vegan.

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

I don't eat crickets.

I was simply trying to provide an alternative to the rest of you un-enlightened, moralistic proletariats.

Your alternative sucks.

Also, you're a hypocrit.