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Weird ribeye at restaurant
Posted on 3/30/12 at 1:07 am
Posted on 3/30/12 at 1:07 am
Went out tonight for dinner at a steak place (not an expensive place but one that usually has had decent steaks). Usually, I have a filet but sometimes I get a ribeye. When I get one, I carve out the fat.
Tonight, the steak had a bizarre texture, smooshy would be the word that comes to mind. None of the normal fat. I didn't have to carve anything out. The steak was really tender but spongy. It didn't have the ordinary ribeye texture.
Seriously, I hoping it wasn't horse meat. Is there some weird process now for tenderizing beef?
Tonight, the steak had a bizarre texture, smooshy would be the word that comes to mind. None of the normal fat. I didn't have to carve anything out. The steak was really tender but spongy. It didn't have the ordinary ribeye texture.
Seriously, I hoping it wasn't horse meat. Is there some weird process now for tenderizing beef?
2
Posted on 3/30/12 at 1:20 am to vikitiger
quote:Sounds like you had a cut from this:
Weird, smooshy and spongy
(The cheek meat is highly prized btw)
Which restaurant?
Posted on 3/30/12 at 1:51 am to Degas
I think it was overprocessed. Way to uniform. If I pushed the steak knife down (no sawing) it would cut a piece off. It was gross.
Posted on 3/30/12 at 6:26 am to vikitiger
yeah i've had that before at shitty restaurants..skip their 'ribeyes' because i'm not exactly sure what it is they're serving. i know EXACTLY what you're talking about.
Posted on 3/30/12 at 7:36 am to CAD703X
I've had this before too. I think they load it up with tenderizer (MSG) for too long and it makes it mealy.
Posted on 3/30/12 at 8:34 am to Motorboat
Yea, about once a month or so I want a good steak that tastes like beef. This weird meat that looks like it came from a production line isn't going to cut it. Maybe it is a plot to make us go vegan 
Posted on 3/30/12 at 9:30 am to vikitiger
meat glue, they take scraps and throw this pig blood coagulant powder on it, roll it in saran wrap and slice it into steaks
Posted on 3/30/12 at 9:33 am to vikitiger
For future reference, including pictures and the name of the establishment go a long way towards helping us comprehend and, possibly, diagnose the problem.
Posted on 3/30/12 at 10:09 am to Rohan2Reed
Ribeyes are comprised of two types of meat. The very tender, flavorful and spongy portion located on the outer edge, and the normal inside portion. As a butcher carves ribeyes, the further toward the end he gets, the more spongy meat is found on the ribeye. Sounds like you got a piece with a huge amount. It's my favorite part.
Posted on 3/30/12 at 10:12 am to Python
quote:
It's my favorite part.
The lip is awesome. I think motorboat might be right though. Sounds like this thing was fubar from the get go.
Posted on 3/30/12 at 10:43 am to pooponsaban
Maybe, but I remember getting an entire ribeye that was the tender portion. Once.
Posted on 3/30/12 at 11:58 am to Python
quote:
Maybe, but I remember getting an entire ribeye that was the tender portion. Once.
right, we're not talking about the 'spongy' part i dont think. this is classic greasy-spoon poor quality meat passed off as a 'ribeye'.
note: if you see a 16oz ribeye on the menu at a restaurant for $8..RUN!
Posted on 3/30/12 at 12:25 pm to CAD703X
quote:
note: if you see a 16oz ribeye on the menu at a restaurant for $8..prepare to have the runs!
FIFY
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