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

Silock 09-28-2013 10:22 PM

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.

Cannibal 09-28-2013 10:25 PM

I prefer ribeye.

ghak99 09-28-2013 10:28 PM

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

Pablo 09-28-2013 10:29 PM

Quote:

Originally Posted by ghak99 (Post 10027863)
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.

Demonpenz 09-28-2013 10:31 PM

I've eaten pizza rolls as my last 8 meals

'Hamas' Jenkins 09-28-2013 10:34 PM

Agreed. I find the ribeye to be incredibly overrated.

Valiant 09-28-2013 10:36 PM

why not a mignon?

Flybone McTimmerson 09-28-2013 10:39 PM

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

l4z4rd 09-28-2013 10:39 PM

Quote:

Originally Posted by Valiant (Post 10027878)
why not a mignon?

Filet is overrated. Rather a nice marbled ribeye.

threebag02 09-28-2013 10:39 PM

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

Silock 09-28-2013 10:42 PM

Quote:

Originally Posted by Pablo (Post 10027866)
Marbling makes a fatty, delicious piece of meat.

It deserves the love.

Ribeye for me.

There is plenty of fat on a good strip steak.

Silock 09-28-2013 10:43 PM

Quote:

Originally Posted by Valiant (Post 10027878)
why not a mignon?

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.

Psyko Tek 09-28-2013 10:44 PM

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?

Molitoth 09-28-2013 10:57 PM

Quote:

Originally Posted by Silock (Post 10027890)
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.

ROFL

AustinChief 09-28-2013 10:59 PM

Quote:

Originally Posted by Psyko Tek (Post 10027891)
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?

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.


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