Quote:
Originally Posted by srvy
I have never seen this chuckeye will have to keep my eyes peeled for it.
But I will say this the ribeye has gotten popular why I don't know its really a very fatty steak to me. Ill take a KC Strip or Porterhouse or T Bone and of course Fillet Mignon over it any day.
Growing up steak was a luxury and if we had it was usually patio steaks, Charcoal steak or those ground steaks with bacon wrap and a stick through it. Loved those later ground steaks. Don't see them anymore.
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:Spock:
Wow. For real? Yeah, there's a bit of fat between the eye and whatever they call the meat around the top, but I'd take a ribeye over any other cut, and it's not even close. Next would be strip, then way down would be porterhouse/t-bone and then filet. What the filet has in tenderness it gives up in flavor.