re: Rate My Meat

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Don't buy beef from Rouses.

DITTO

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So then, don’t buy meat at the grocery store since they all get their meat from the same sources.

That ribeye doesn't look prime, but Rouses meat generally sucks.

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I’ve never liked New York Strip. I’ve tried it several times at nicer restaurants and just don’t care for that cut. Looks delicious though!

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Then what do you like? On avg a properly marbled NY strip is the best combination of flavor from fat and consistent texture. Filet has almost no fat and ribeye's are not consistent even on the higher end and trimmed extremely well.

I don't think they look that bad OP. It may not be a Japanese Wagyu but at $28/ steak its not terrible either.

Lot of people blowing smoke in this thread except for the guy that knows the muscles of the steak. that was interesting as hell and great info.

FWIW, I don't think you can post a meat thread anywhere online without someone saying "it looks like shite" or "id never pay that for that".

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Rouses has plummeted In quality of everything overall but ESPECIALLY seafood & Steak.

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Could source better product if they sold their bourbon allocations instead of hoarding it all

Steak cook looks great but sometimes they are just tough. I’ve had beautiful steaks that were tough. Usually the Texas Star brand from rouses

The one on the right is a normal strip, idc what the person behind the counter says it is. I paid 62$ for Australian Wagyu but in Ribeye a few months back and it was marbled like an A5. I think Rouses either mispriced it at 50$/lb because it surely looked and tasted like A5. But I haven't seen them do it since.

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Don't buy beef from Rouses.

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i've thought this. thanks for confirming.

I will say i bought some prime sirloin steaks and tritip from costco. it was about 60% of full price due to the day i bought it being the "sell by" date. i vacuum selaed everything but one of the packs of sirloin steaks. i sousvide them at 129 and finished them off in a skillet and it's a top 5 steak ive ever cooked.

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The one on the right is a normal strip, idc what the person behind the counter says it is

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The one on the right is the ribeye. OP never said the grade, but I'd guess choice.

For the strip, I guess just because it's Wagyu doesn't mean it's high grade. It has decent marbling but that's not a $50/lb cut. I could see $20-25/lb because they dry aged it, but that's it.

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. I’m not a big fan of New York strip, but the

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A perfectly cooked strip is my favorite cut. I feel it has a bolder beef flavor than a Ribeye. There is a lot of lower end "Waygu" you can get burned on out there though. I'm skeptical of Rouses meat quality at times anyway. Wouldn't trust Waygu from there.