Quote:
Originally Posted by GloryDayz
I had/have the same question too... I'm not sure about the economics of the deal, but I've been known to be pretty critical of meat and I know that certain cows taste better than others. In this case, perhaps, I got a great cow but I doubt it.
Perhaps those dotted-line charts/boarders on cow drawings aren't as important as those on maps of earth (in many ways). So maybe what I got was a rib eye but labeled a chuck eye because the guy drawing the line was this guy:
Like I say, just try it (unless it's your last supper on the way to your execution).
It's like I've said before the debate is never ending about store-bought brisket, and I happen to put Bryant's on top for the best (JMO!!), but I've had days where it wasn't all that great too (and is never better than mine (JMO)).
So just try it and trash me later if you don't like it. |
I'll not trash anyone for recommending a good cut! We're a little challenged out here for cuts but next time it's red meat day I'm asking the butcher if they have this...