Why do I keep buying ribeyes when ...
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. |
I prefer ribeye.
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I've never really understood the love for the Ribeye.
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It deserves the love. Ribeye for me. |
I've eaten pizza rolls as my last 8 meals
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Agreed. I find the ribeye to be incredibly overrated.
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why not a mignon?
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I'm a ribeye guy. Admittedly though, I have little experience with the KC Strip. I'll have to try it.
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Fillet>porterhouse>ribeye>t-bone>strip>beef jerky
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The only thing it's got going for it is the tenderness. I don't give a shit about that. That's why I have teeth. If I wanted to gum a steak, I might get a mignon. |
K wtf is a KC strip?
I love me a good slow grilled rib eye I grew up in Nebraska, my dad was a butcher I have never seen a KC strip anywhere in a meat case or on a cutting diagram so please tell me what a KC strip is... is it just a new york strip renamed regionally? |
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And to be exact, the NY Strip is likely the one that was renamed not the other way around. |
nyc strip with the bone ON = kc strip
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rib eye. nothing beats the 'candy' edge of goodness that I save for the very end.
Ribeyes......then everything else. |
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Top sirloin for me.
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It's simply not worth the price. |
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The stock yards were here, not there. The egotistical ****s didn't think they could market a steak named after some dot on their map in their fancy restaurants. Eventually the bone was removed, steak quality be damned, because it was cheaper to ship it around the country without it. After a period of time their customers became sensitive to seeing a bone on their plate and even the best of the grill guys were forced to remove it. I've never met a butcher, especially one from the Midwest, who didn't know what a KC Strip is. Current markets are all over the place and customers really have no clue what they're looking at anyways so they call several cuts by various names, and even make some up as they go. |
The NY Strip is a re-badge of the KC Strip.
In fact, once when I was in Vegas on business I won a bet on the correct name of the strip steak. The waiter at Ruth's Chris correctly stated that the original nomenclature for the strip was the Kansas City Strip rather than the NY Strip. The best named version of this particular cut of meat is the Playboy Strip from Jess & Jim's in Martin City, which is a 25 ounce cut that was featured in Playboy magazine as the best steak in America back in the day. http://primecuts.files.wordpress.com...efdiagram2.jpg |
There's no such thing as a ny strip. They don't have cattle in NYC. That's like saying a spiked drink is a Lees Summitt Iced Tea. No dice.
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There was a time when they referred to it as the New York strip because "it was a more cosmopolitan name". They were met with enough backlash from Midwestern customers they change it back to the KC Strip on the menus being sent to the majority of their locations. I haven't been in one for several years, but I'm pretty sure they're back to calling it a New York strip. :harumph: |
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Back in the day Don Fortune recalled a story about the Jets visiting Arrowhead. The NY media was mingling pregame with local media and one asked "this looks a lot like te Meadowlands, did you copy the blueprint?" Fortune replied that indeed the two stadiums used the same blueprint, and the same firm, but that Arrowhead was five years older. They didn't believe him |
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He asked the waiter what the real name of that cut of meat was called and the waiter, without hesitation, said "It's a Kansas City Strip." It's hard to beat the pairing of a Latour and a decent steak. (Though I can't even imagine eating steak now that I've switched to full vegan. ****ing meat is gross.) |
I prefer ribeye
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Lol No way is the Strip better than the Ribeye.
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Mancard revoked. :) |
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I was going to try to flip some Florida shit at you until I read this. :toast: |
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Strip has much better depth of flavor due to the specific marbling and thickness of the cut of meat. The only one that comes close to the strip is the Porterhouse due to the inclusion of the tenderloin in that specific cut. People that shop at the meat counter at Costco think Ribeyes are the shit because they are featured. It's an easier cut to make by the butcher, especially in fast/mass production and has consistency in terms of the marbling regardless of the type of steer it came from. However, a properly cut Strip is most definitely superior to a ribeye cut, especially on a better grade of beef. |
I'd never turn down a strip, but I'll always choose a ribeye over it. Just more flavor and more tender.
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I was born in Kansas and grew up around there and KC area. |
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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://topnews.in/health/files/Insect-food-stall.JPG http://4.bp.blogspot.com/-fpg7hkIpoj...hn+S+Dykes.jpg http://cbsboston.files.wordpress.com...apul.jpg?w=300 http://chapul.com/ |
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so it's the same cut yeah ribeyes kick it's ass |
Never understood the praise for ribeyes. Just too much fat and it doesn't seem to add to the flavor. Plus when eating one it's annoying to have to carve off all the fat while not wasting any of the good parts.
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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?
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Also, you can't grill up cricket protein and make it taste amazing. |
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 ).
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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. |
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Oh no, I'll miss out on the years where I shit in a diaper as an old man : (((( |
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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
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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. |
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My dad is 73 and has enjoyed meat his entire life. He's quite healthy. :) |
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 |
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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. |
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Strip is the best steak beyond the shadow of a doubt. Filets suck. No flavor and horribly overpriced.
Go ahead and eat your cricket and I will eat my beef. I don't believe your numbers on the water or the numbers are being misrepresented to fit an agenda. Which is the most probable answer. |
It's an awkward layout of flesh, I'm like you, I'd like a solid 'no nonsense' cutlet. Strips are really good - just remember your basics when grilling. And resting a steak has never been more necessary while preparing the strip steak.
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Odds are that Saccopoo eats a shotgun shell before any of us die from red meat.
What an insufferable prick that guy is. |
Prime, Choice, of Select?
When buying your steak, this is probably the biggest key to how good your steak is going to be. As far as which one is better... that is a tough call. Can't really go wrong with either one. Here is a link that explains and shows the difference between the Prime, Choice, and Select cuts of meat. http://www.primesteakhouses.com/how-...ades-beef.html |
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I've never regretted a ribeye. EVER. I'm sure I could **** it up, but so far I've always made sure I have those 15 minutes set aside to make it perfect...
And that's saying something.... I've had sex that lasted less than five minutes that I've ****ed up due to inattention and my mind wondering! |
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Never again. Gimme grain-fed cows. |
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I'm pretty sure he swore off all three in a separate thread. Although, I'd have to think without red meat and women, he'd at least enjoy a drink from time to time. Maybe not. Guy just gets his rocks off watching Mormon football. Although I doubt he touches himself while watching Chuckie Keaton. Self discipline and all. |
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Also, if you are eating crickets you aren't vegan. |
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http://michaelbluejay.com/veg/environment.html Quote:
http://www.waterfootprint.org/?page=...y&product=beef Quote:
http://www.gracelinks.org/blog/1143/...ter-footprints Quote:
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I was simply trying to provide an alternative to the rest of you un-enlightened, moralistic proletariats. |
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Also, you're a hypocrit. |
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