Quote:
Originally Posted by Fried Meat Ball!
It's similar to the ribeye, but generally significantly cheaper. Some here think it's as good as a ribeye; I'm not in that camp. Given a choice, I'll take a ribeye every time. But it is a decent alternative.
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Well, to be fair too, it's exactly one rib over from the Delmonico side of the strip section. And most folks want the marbling of the Delmonico end anyway. So some could argue that it's just the next three inches of the same part. I'm not sure I agree, but I'd love to see a side-by-side comparison of the last 1.5 inches of the Delmonico end of the strip section and the first 1.5 inches of the chuck section. Then take them to the grill, grill them exactly the same, then the almighty taste test...
There'd be no losers in that I'm sure...