re: 20 Ribeyes $30 at the Mall of Louisiana

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Most prime is “lower end” or most you find in retail stores. The best buy is normally choice regardless of cut.

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What? Please expand.

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Guaranty Broadcasting is a whore. Congrats Gordy

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I was chuckling at these shoe sole steak ads during last Friday's shows. Pitiful.

But, still not as embarrassingly unscrupulous as the "70% win percentage" fictitious no-name boiler room scamdicappers they let advertise..that's super whorish!

Come on Flynn & Gordy..draw the line.

I don’t troll Chief. I can guarantee on a filet if someone cooked both a prime and choice exactly the same you could not tell the difference because they have no marbling. The muscle doesn’t work in either a prime or Choice graded cow anymore than the other.

The rest of the cuts, ribeyes, strips, porterhouse and sirloins can be bought as a higher end choice for a let less than prime and be basically identical. But it’s your money.


Read for yourself

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But not all Prime is equally Prime, and the disparity is even starker for Choice, the national standard for beef lovers without deep pockets. In fact, due to quirks in the grading system, shoppers will often walk away with better meat if they opt for Choice over Prime at their local market, if they know what to look for.

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To be graded Prime, the marbling score must be at least "Slightly Abundant." The key words in that sentence are "at least." While consumers see only the three retail grades on package labels, these grades in turn comprise eight different marbling scores, three of which fall within the Prime category. Yet in most of the USDA's informational charts and consumer materials, the top two marbling scores—the very best in the eyes of the USDA—are omitted. Slightly Abundant is the minimum score for Prime, but it is also where most lists top out. This is why butchers and chefs are known to whisper about "high Prime," which refers to Prime meat that scores in the rare top two marbling rungs of "Moderately Abundant" and "Abundant."

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maybe these would be good to make ribeye burgers or sausage?

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I’m sure they would. Mix with a cheap chuck roast or brisket and grind.

My concern would be where did they come from prior to the truck?

Imma let you in on a little secret. Dollar Tree sells frozen Ribeyes in the freezer all for $1

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legit

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Omaha steaks

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Does not compute

i may be in the area this weekend. If they are still there, i'm gonna get some just to see what they are.

yeah, i know . was just making a joke.

question about the shrimp thing since you mentioned it. do you judge by the color? Like if they start turning pink?

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Shrimp

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How can you tell if they've been bleached, absent a noticeable bleach smell.

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I can only imagine the "ribeyes" are 1/8" thick

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My friend fell for this up in Shreveport. I assume the same people. They were hilariously small.