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Blueberry pop tarts taste good.
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I'm giving you a standing ovation. I had a good cry this morning when I woke up and found the woman was making a roast today. Such senseless indulgence in beef products always gets me right in the feels. |
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Yeah, you're doing a fantastic job at swaying opinions here Sac.
After this you should venture into DC and change everyone's mind there as well. |
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ribeye over any strip steak any day of the week
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I'm guessing we are talking corn fed beef, and how much water it takes to raise corn vs how many pounds of corn a cow has to eat before said cow is ready for market. Most all of that water comes in the form of rain, and soaks right into the ground anyway, so it is not like our fresh water supply is being wasted at your rate stated for every single pound of beef produced. |
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I live in North Central Kansas. I am totally aware of this situation. Not all corn grown is directly linked to Ogallala. Just the irrigated corn fields.
There is a whole lot of dry land corn raised in the United States that doesn't affect Ogallala. |
I love how assholes on this forum are sanctimonious and hostile about food preferences as if there is some objective standard.
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When your gaunt faced grandkids are standing in line for water rations while the world burns down around them, I hope that your soul feels their pain. |
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I hope I at least have the memory of this ridiculous burger that I'm going to grill this evening. |
I almost never buy ribeyes anymore, theres a cut called chuckeye that's just as good for about half the price.
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Ribeye is a better cut
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LMAO Epic meltdown.
Who knew SAC was a treehugger? |
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Post a poll. Ribeye wins in a landslide. |
Ribeye is good for marinading, KC Strip is best on its own as long as its from a Kansas Farm.
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Cargill Tyson National Beef Those are your big 3. I know because I've been to just about all of their facilities from Friona, TX to Waterloo, IA. |
And why the hell would you marinate a ribeye?
Crazy. |
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Personally for me I don't have any favorites when it comes to steaks or Beef in general. I like it all. I am not one for adding sauces. I like to taste just the flavor of the beef.
We smoke up Tri Tip that is mouth watering good. We typically only buy Rib Eyes and Porterhouse when they are on sale. Even a Sirloin can be good when cooked properly. The only beef we cook indoors is ground beef for spaghetti or tacos. All other beef is cooked outdoors on the grill or the smoker. Even Meat Loaf is cooked on the smoker. As far as Vegetarians and Vegans go. It would absolutely suck to go through life forgoing the goodness of meat only to die in a car wreck or something. |
If people are going to argue about the very best cut of steak, naming anything other than a bone-in cut like porterhouse or t-bone isn't a winner.
No matter what kind of meat you're talking about, bone-in is ALWAYS more flavorful and juicier. |
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And the added bonus.....I hear the polar caps are melting so that means more ribeyes.... woot!!!!!!! |
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I'd like something that's close to ribeye but more affordable. And if I'm voting...ribeye over strip steak all day for me. |
Why buy a strip when you get a strip and more in a t bone?
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I love strip steak, too. I just prefer ribeye. Maybe because it's more tender. Actually, as far as beef is concerned, a nice smoked brisket kicks the shit out of a steak anyway. :) |
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When the only people that will eat a particular cut of meat are the Irish, you know that piece of meat sucks. |
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http://1.bp.blogspot.com/-9DBBpWepmE..._NZ01625_L.jpg |
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LMAO |
Here are two life lessons for steaks:
1. **** hippies. I hope my grandkids enjoy sitting on line for water because steaks are good as hell YOLO 2. Never get the cheap ones. If you can't afford the good shit, put on a ski mask and earn them like a man. |
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They tend to be smaller cuts than ribeye, but for the money they are very close in quality, my dad turned me onto them and i love'em. |
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Ribeyes are overrated. They're too fatty. A good filet mignon is the way to go, and I'd pick a strip over a ribeye as well.
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http://mermaidsofthelake.com/photos/...Tenderizer.jpg So no to this form of tenderizing? When I do the Poor-Man's flank steak I don't use it, but I cut it on something like a 60-degree bias, and I use this for 20 minutes to marinade it (and it's pretty darn good): http://digital.hammacher.com/Items/7..._1000x1000.jpg And goddam you... Now I'm hungry!!! |
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I just don't want anyone to expect one thing and get something else... I do like the chuck eye cut, though. If I want steak and don't want to spend much money, I'll almost always buy a chuck eye. |
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I have plenty of other chances to beat my meat :D |
FAT IS FLAVOR
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And for me, it's not that the filet "supports" those flavors... it's that it needs accessories to be standout. Anyway, it's your steak. If you want to eat something that costs more and tastes worse, that's your prerogative. ;) Being totally serious, I won't turn down a filet. There's just several other cuts I'd order before that, and a few other entrees entirely. But if that's what's offered, I'll be happy. |
Filet isn't bad. When I want steak, I wanna taste beef.
Ribeye provides that. |
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Hey! Not RM's fault!! Golden Corral has an exclusive contract. |
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http://upload.wikimedia.org/wikipedi...uck_steaks.jpg http://en.wikipedia.org/wiki/Chuck_steak Usually Half the price of Ribeyes but damn near as tender |
Yeah, Chuckeye is pretty good.
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Look at the pic R8ers posted, thats nice marbling, almost indistinguishable from a ribeye... and damn, wish my grocer cut them like that, those are some fatties. |
Every time I read this thread title, I see it as "Why do I keep burning ribeyes when ..."
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In contrast, the classic coke and pepsi products are best with pork dishes and the occasional dense, strongly flavored fish such as mahi mahi. Lighter fish pairs well with Sierra Mists and Sprites. |
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I quit drinking soda/pop about a year ago. Food tastes so much better after you quit flooding your system with that crap. I did it a few years ago for about a year until a long period of traveling put me back on the stuff and after a few weeks I was back to using quite a bit more smoke, seasonings, and salt instead of being able to enjoy more of the natural flavor. If I could go ahead and quit the Gatorade this time around I think it would get even better. |
Just keep in mind it's a chuck eye steak and not a chuck steak
Big Difference |
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Tommy: Hey, I’ll tell you what. You can get a good look at a butcher’s ass by sticking your head up there. But, wouldn’t you rather to take his word for it? Mr. Brady, Customer: What? I’m failing to make the connection here. Tommy: No, I mean is, you can get a good look at a T-bone by sticking your head up a butcher’s ass… No, wait. It’s gotta be your bull. Richard: Wow. |
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