Why do I keep buying ribeyes when ...

[ChiefsFanatic]

Originally Posted by Pablo

Marbling makes a fatty, delicious piece of meat.

It deserves the love.

Ribeye for me.

Truth

[GloryDayz]

Originally Posted by ChiefsFanatic

Truth

Try the chuck eye, it's that too. When I compared it to the rib eye, it looked the same...

[vailpass]

Originally Posted by GloryDayz

Try the chuck eye, it's that too. When I compared it to the rib eye, it looked the same...

If they are the same why is one less expensive? Honest question.

[R8RFAN]

Originally Posted by vailpass

If they are the same why is one less expensive? Honest question.

I think the Chuckeye is ciut from the rib area that is just before where the ribeye is cut..

It is not the same as a ribeye, a ribeye is a superior cut at a superior price but if you cut a quality bite from a chuck eye and cut a bite from a ribeye, you won't be able to tell the difference...

The ribeye is a prettier steak and marbled in the right places, a Chuckeye has more fat and tends to fall apart more on the grill as opposed to a ribeye that stays as one solid piece of steak...

[vailpass]

Originally Posted by R8ers

I think the Chuckeye is ciut from the rib area that is just before where the ribeye is cut..

It is not the same as a ribeye, a ribeye is a superior cut at a superior price but if you cut a quality bite from a chuck eye and cut a bite from a ribeye, you won't be able to tell the difference...

The ribeye is a prettier steak and marbled in the right places, a Chuckeye has more fat and tends to fall apart more on the grill as opposed to a ribeye that stays as one solid piece of steak...

Thanks. From the picture they look good...

[GloryDayz]

Originally Posted by R8ers

I think the Chuckeye is ciut from the rib area that is just before where the ribeye is cut..

It is not the same as a ribeye, a ribeye is a superior cut at a superior price but if you cut a quality bite from a chuck eye and cut a bite from a ribeye, you won't be able to tell the difference...

The ribeye is a prettier steak and marbled in the right places, a Chuckeye has more fat and tends to fall apart more on the grill as opposed to a ribeye that stays as one solid piece of steak...

This did almost happen, but there are tools that make that not happen. And, since we each "stand up" hibachi grill style (I cut all the meat on the rather large cutting board and we all stand and eat - don't ask me why, it's just more awesome than sitting!!), nobody has to cut their steak anyway.

[R8RFAN]

Originally Posted by GloryDayz

This did almost happen, but there are tools that make that not happen. And, since we each "stand up" hibachi grill style (I cut all the meat on the rather large cutting board and we all stand and eat - don't ask me why, it's just more awesome than sitting!!), nobody has to cut their steak anyway.

It's all about what you like, I really like chuck eye steaks but maybe the high brow types won't ...

Good food + good friends = a great time

[GloryDayz]

Originally Posted by R8ers

It's all about what you like, I really like chuck eye steaks but maybe the high brow types won't ...

Good food + good friends = a great time

I drink Merlot....

[GloryDayz]

Originally Posted by vailpass

If they are the same why is one less expensive? Honest question.

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.

[vailpass]

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...