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Message
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Posted on 11/5/15 at 9:20 am to Wasp
If you are in Baton Rouge, Calandros's sells "steak pieces" for $15.99.
They take the end pieces of prime and choice tenderloins and sell them for half price. They are delicious. Best deal in town.
They take the end pieces of prime and choice tenderloins and sell them for half price. They are delicious. Best deal in town.
Posted on 11/5/15 at 9:25 am to wickowick
Do you cook it the same way as ribeye?
Posted on 11/5/15 at 9:46 am to Wooly
If the butcher would place a "ribeye" sticker on a chuck eye steak, everyone would buy it and not be able to taste the difference. The Ribeye is cut from the 6th-12th rib. The chuck is cut from the 5th rib. It's nearly the exact same piece of meat from the exact same area on the cow. The chuck eye is more than 50% less in price.
Posted on 11/5/15 at 10:25 am to Wooly
quote:
What is a solid cut that wont break the bank?
My go to "value" cut for grilling was sirloin. Excellent flavor - a little more work to cut and chew (and less suitable for those who like their steak medium well or well done
). But, now that I don't have to worry about all that 
- I just get a whole tenderloin from Sam's and have my people cut them the way we like.
Posted on 11/5/15 at 10:30 am to Napoleon
Skirt or hanger
Posted on 11/5/15 at 12:45 pm to Martini
quote:
tri tip around BR
Trader Joes sells tri tips.
Posted on 11/5/15 at 12:54 pm to Martini
quote:
Can someone tell me where I can find a tri tip around BR? I'm guessing Whole Foods? Haven't looked actually.
Calandro's has them pretty regularly. They are labeled as sirloin and with the rest of the sirloin. You'll see the difference. I get one whenever I see it regardless of whether I was planning on it.
Interestingly, they change the label to tri-tip around the holidays but price stays the same.
Posted on 11/5/15 at 1:34 pm to JodyPlauche
quote:
If you are in Baton Rouge, Calandros's sells "steak pieces" for $15.99.
For $15.99 a lb you would think you could get a whole steaK?
Posted on 11/5/15 at 3:09 pm to Wooly
I pretty much just buy Sam's filets any more. You are buying all meat... no bone, no fat. That's a pretty good bang for the buck. Plus to me, it has a rich enough flavor that I don't need to eat as much to be satisfied.
Posted on 11/5/15 at 11:37 pm to ConfusedHawgInMO
chuck eye is definitely it. Another good one that you don't see very often is the Denver blade steak, also cut from the chuck. But, i've posted this before, and the "culotte" which is the cap muscle off of the top sirloin is unreal.
Posted on 11/5/15 at 11:46 pm to Yesca11
I've been toying around with different cuts for over a year but sadly you can't beat the Ribeye pack at Sams for quality and bang for your buck. Sometimes Albertsons competes price wise but Sams Ribeyes are great not to be compared with walmart.
Posted on 11/6/15 at 7:43 am to Wooly
Is a London broil a chuck eye?
Posted on 11/6/15 at 9:05 am to Rouge
quote:
Eat pork or chicken while you save up money for good beef
Actually you should eat pork or chicken until beef prices come down. The reason for the spike in prices is historically low herd numbers. It takes a year or two to get herd numbers back up. Prices will eventually come down.
Posted on 11/6/15 at 9:56 am to OTIS2
quote:
The cut on sale.
This can't be stressed enough. My local butcher marks everything down first thing in the morning and moves them to the end of the case. There's no telling what will be down there: veal, pork, different cuts of beef, etc, etc. Most often, my meals are centered around whatever was on sale that day. It's been fun cooking the different cuts in new and different ways. Some are better than others, but they are all good.
Posted on 11/6/15 at 10:36 am to Aubie Spr96
Prices for meat are all fricked up these days. It wasn't 7-8 years ago before big holidays like 4th of July and Christmas you could buy a whole ribeye for $3.99/lb 
Anyway, having said that, here is how I do it:
1. Bring wife to Kroger (best meat in Nashville) and see if she can coax the butcher into labelling some nice ribeyes 'scratch and dent'. (works about 50% of the time)
2. Look for 'scratch and dent' ribeyes at the end of the aisle esp if grilling them that night.
3. If price is still $10.99/lb and up, check to see if Filet is on sale and have amazing iron skillet-seared filets for dinner.
4. If this fails, look for some nice looking sirloin steak.
5. Failing at #3 & #4, poke around to see if there are any chuck eye steaks (usually $3.99/lb) or ask the butcher if he has any in the back.
6. If 1-5 fail, get boneless/skinless thighs and make chicken for dinner.
Anyway, having said that, here is how I do it:
1. Bring wife to Kroger (best meat in Nashville) and see if she can coax the butcher into labelling some nice ribeyes 'scratch and dent'. (works about 50% of the time)
2. Look for 'scratch and dent' ribeyes at the end of the aisle esp if grilling them that night.
3. If price is still $10.99/lb and up, check to see if Filet is on sale and have amazing iron skillet-seared filets for dinner.
4. If this fails, look for some nice looking sirloin steak.
5. Failing at #3 & #4, poke around to see if there are any chuck eye steaks (usually $3.99/lb) or ask the butcher if he has any in the back.
6. If 1-5 fail, get boneless/skinless thighs and make chicken for dinner.
This post was edited on 11/6/15 at 10:39 am
Posted on 11/6/15 at 11:20 am to CAD703X
The PSMO of tenderloin used to be a really great deal, it's still decent though. Especially if you're getting tenderloin anyway.
Posted on 11/6/15 at 12:44 pm to Martini
quote:This is the correct answer. Season with McCormack's Montreal Steak Seasoning about 30 minutes before and pat the surface dry with paper towels.
I cook sirloins . . . because I like the flavor. Just don't go past medium rare and they are good.
Posted on 11/6/15 at 12:51 pm to Stadium Rat
quote:
This is the correct answer. Season with McCormack's Montreal Steak Seasoning about 30 minutes before and pat the surface dry with paper towels.
i do ribeyes all the damn time and its amazing to me when i grill up some sirloins that they are surprisingly good as well.
i dont typically go past rare though.
Posted on 11/6/15 at 1:09 pm to CAD703X
Flat Iron steaks are pretty damn tasty
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