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09-29-2013, 02:10 PM | #1 |
Mama Tried
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Ribeye is a better cut
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09-29-2013, 02:16 PM | #2 |
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Epic meltdown.
Who knew SAC was a treehugger? |
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09-29-2013, 02:33 PM | #3 |
Run Chiefs fans, run!!
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Ribeye is good for marinading, KC Strip is best on its own as long as its from a Kansas Farm.
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09-29-2013, 02:37 PM | #4 | |
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Quote:
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. |
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09-29-2013, 02:52 PM | #5 |
Cast Iron Jedi
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09-29-2013, 02:39 PM | #6 |
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And why the hell would you marinate a ribeye?
Crazy. |
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09-29-2013, 05:03 PM | #7 |
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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. |
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09-29-2013, 06:22 PM | #8 |
Say hello to my little friend
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Why buy a strip when you get a strip and more in a t bone?
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09-30-2013, 10:28 AM | #9 |
Go Beavers!
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09-30-2013, 05:27 PM | #10 |
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Can't help but think of Tommy Boy reading this thread.
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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09-30-2013, 12:58 PM | #11 |
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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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09-30-2013, 01:05 PM | #12 |
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09-30-2013, 01:10 PM | #13 |
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I'll not argue much with someone that prefers a strip steak, T-bone, or porterhouse. But filet just doesn't have much flavor. It needs a lot of help. It's very tender, yes. But it can't stand up on its own in flavor like ribeye or strips can. That's why filet is wrapped in bacon, covered in sauce, or used in a au poivre preparation (covered in cracked peppercorns AND sauce).
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09-30-2013, 01:21 PM | #14 | |
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Quote:
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09-30-2013, 01:26 PM | #15 | |
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Quote:
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. |
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