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Started By
Message
Grade my meat: is this ribeye marbled enough?
Posted on 1/22/20 at 6:24 pm
Posted on 1/22/20 at 6:24 pm
the butchering of the edge fat is terrible and that's on me. the grade for that is a D+. i was in a rush and didn't have my best knife for that job handy
12
Posted on 1/22/20 at 6:30 pm to SlowFlowPro
I'm confused.
The final butcher doesn't determine the grade...
The final butcher doesn't determine the grade...
This post was edited on 1/22/20 at 6:40 pm
Posted on 1/22/20 at 6:35 pm to SlowFlowPro
After cooked it should be about this size
Posted on 1/22/20 at 6:59 pm to SlowFlowPro
Marble looks fine
Posted on 1/22/20 at 7:29 pm to SlowFlowPro
quote:
Grade my meat: is this ribeye marbled enough?
Posted on 1/22/20 at 7:34 pm to SlowFlowPro
Nice Choice. Don’t frick it up.
And the outer layer of fat is not very important for the flavor of the steak.
And the outer layer of fat is not very important for the flavor of the steak.
Posted on 1/22/20 at 7:36 pm to SlowFlowPro
It's certainly not wagyu, but I've seen and eaten worse. The real question is what was the price, as grade is worthless unless I know what you paid for it.
Posted on 1/22/20 at 7:46 pm to OTIS2
quote:
Nice Choice
Posted on 1/22/20 at 7:55 pm to SlowFlowPro
Definitely a nice choice. That’s a great looking spinalis muscle wrapped around that eye. My death row meal request would just be the spinalis muscle from an entire prime ribeye rack, kosher salt, black pepper, grilled over oak and then ladled with clarified butter on a sizzle platter.
Posted on 1/22/20 at 7:57 pm to BottomlandBrew
quote:
The real question is what was the price
$5/lb
Posted on 1/22/20 at 7:58 pm to OTIS2
quote:
And the outer layer of fat is not very important for the flavor of the steak.
why i cut it off. i just did a really bad job of cutting it off
Posted on 1/22/20 at 8:08 pm to SlowFlowPro
High-end choice
Posted on 1/22/20 at 8:10 pm to SlowFlowPro
quote:
$5/lb
No shite? That's a hell of a price.
Posted on 1/22/20 at 9:20 pm to SlowFlowPro
Select makes a fine damn roast.
Posted on 1/23/20 at 7:19 am to SlowFlowPro
I'd eat it.
How thick? Impossible to tell in that picture.
How thick? Impossible to tell in that picture.
Posted on 1/23/20 at 7:34 am to SlowFlowPro
It’s cooked to a perfect raw-blue rare...good job. May need some pepper.
Posted on 1/23/20 at 7:49 am to dpd901
Costco used to sell that cut. They called it a Ribeye Cap. It was about a 3" thick spinalis muscle pinwheeled and tied with butcher string. One of the best steaks I have ever eaten.
Posted on 1/23/20 at 9:03 am to LSUBoo
quote:
How thick? Impossible to tell in that picture.
probably 2.3 - 2.5 cm
Posted on 1/23/20 at 9:04 am to pensaNOLA
quote:
Costco used to sell that cut. They called it a Ribeye Cap.
sometimes i buy a rib roast for $5/lb and then cut off the caps for steaks and it's amazing. you don't even have to find an underrated cut for that b/c i just marinade the eyes in korean sauces and they come out fine on the grill without lots of fat
Posted on 1/23/20 at 9:43 am to SlowFlowPro
quote:
$5/lb
Sounds like a load of shite.
But if not, that’s a damn good price.
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