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Started By
Message
recommend me a butcher shop in Baton Rouge
Posted on 6/9/14 at 7:48 pm
Posted on 6/9/14 at 7:48 pm
I have a big rack of ribeye I want to get cut into individual steaks and I'm way too lazy to do it myself. Plus I'm not that good at it. Who can do this and about how much will it cost me?
5
Posted on 6/9/14 at 7:53 pm to Brosef Stalin
tramontes
Posted on 6/9/14 at 8:09 pm to oVo
Their website just says deer processing. I guess I'm gonna have to call them.
Posted on 6/9/14 at 8:18 pm to Brosef Stalin
Seriously, how much time could that take.
Posted on 6/9/14 at 8:20 pm to ruzil
OP didn't complain about the time it takes to cut them.
He complained about actually doing the cutting.
He complained about actually doing the cutting.
Posted on 6/9/14 at 8:27 pm to ruzil
I've done it before, takes about 20 minutes or so. Maybe if I had a better knife it would be quicker. I tend to cut a lot of fat off so that slows me down too.
Posted on 6/9/14 at 8:28 pm to BRgetthenet
quote:
OP didn't complain about the time it takes to cut them.
He complained about actually doing the cutting.
Cutting is the fun part. He doesn't have a knife?
eta: Got ya Broseph, just too lazy. I bet it would take you more time to drive to tramantes to have them cut into steaks than to do it yourself.
This post was edited on 6/9/14 at 8:31 pm
Posted on 6/9/14 at 8:31 pm to Brosef Stalin
Butcher shop in BR? Scallans?
Posted on 6/9/14 at 8:33 pm to Brosef Stalin
Put it in the oven whole and do a prime rib
Posted on 6/9/14 at 8:34 pm to ruzil
I work a lot, I'm too tired to be cutting meat. I also realized I cut way too much fat off because the steaks are kinda tough when I cook them. I like my meat lean but I think I overdo it sometimes. I think if a professional did it they might come out better.
Posted on 6/9/14 at 8:39 pm to Brosef Stalin
Why do you buy whole racks of rib eyes?
Posted on 6/9/14 at 8:41 pm to Tigerpaw123
It was a work bonus.
Posted on 6/9/14 at 8:59 pm to Brosef Stalin
Posted on 6/9/14 at 9:15 pm to Brosef Stalin
The only way a ribeye is too tough is if you overcook it in my experience.
At what level of doneness do you usually cook your steaks?
At what level of doneness do you usually cook your steaks?
Posted on 6/9/14 at 9:22 pm to ruzil
I try to do them about medium but most of the time they are slightly overdone. Sometimes I cut literally 90% or more of the fat off which I assume was leading to it being tough. Maybe I shouldn't do that. I do need to pay more attention when I'm cooking it too.
Posted on 6/9/14 at 9:31 pm to Brosef Stalin
quote:
I try to do them about medium but most of the time they are slightly overdone. Sometimes I cut literally 90% or more of the fat off which I assume was leading to it being tough. Maybe I shouldn't do that. I do need to pay more attention when I'm cooking it too.
Do you even filet mignon brosef?
Posted on 6/9/14 at 9:34 pm to ruzil
FInd me a butcher shop that can do a thick cut (1.75-2in) round steak like in VP.
Posted on 6/9/14 at 9:35 pm to Brosef Stalin
quote:Fixed.
I do need learn how to cook a steak.
Posted on 6/9/14 at 9:37 pm to ruzil
I used to really like filet mignon then I tried those cheap ones from walmart. I should have known they were cheap for a reason. 
Posted on 6/9/14 at 9:45 pm to Brosef Stalin
quote:
walmart.
Life is too short for walmart filet mignon. But you already know that.
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