Why do I keep buying ribeyes when ...

[Silock]

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.

[Silock]

Originally Posted by Saccopoo

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.

Survival of the fittest. I can afford it.

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

[38yrsfan]

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 ).

[tonyetony]

Originally Posted by Miles

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?

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.

[BryanBusby]

Originally Posted by Saccopoo

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.

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 : ((((

[crazycoffey]

Originally Posted by Saccopoo

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://chapul.com/

Words fail me.....

[crazycoffey]

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

[Baby Lee]

Originally Posted by crazycoffey

Words fail me.....

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.

[Baby Lee]

Originally Posted by crazycoffey

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

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

[BigMeatballDave]

Originally Posted by Saccopoo

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.

Oh well.

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

[Fishpicker]

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

[vailpass]

Originally Posted by Baby Lee

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

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

[Fire Me Boy!]

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.

[wazu]

Originally Posted by Fire Me Boy!

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.

[threebag]

Originally Posted by Fire Me Boy!

always pair a filet with some kind of sauce.

Succopoo prefers man sauce

[threebag]

Originally Posted by Fishpicker

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

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