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re: Why are steaks in grocery stores so massive?
Posted on 3/27/25 at 9:07 am to ChatGPT of LA
Posted on 3/27/25 at 9:07 am to ChatGPT of LA
quote:
Now all the sides and sauces pussies like you use,
Salt and pepper seasoning only. Side of broccoli. Maybe if we are feeling really exotic some light garlic butter.
1
Posted on 3/27/25 at 9:08 am to TexasTiger1185
quote:
You can ask them for whatever size you want.
OP should just buy a foodsaver and then buy the entire ribeye roll and/or tenderloin and trim his steaks to his desired size. Plus you get all kinds of extra trimming to make hamburgers and tallow (especially with the ribeye roll).
Posted on 3/27/25 at 9:08 am to GumboPot
quote:
OP should just buy a foodsaver and then buy the entire ribeye roll and/or tenderloin and trim his steaks to his desired size. Plus you get all kinds of extra trimming to make hamburgers and tallow (especially with the ribeye roll).
This is a great idea.
Posted on 3/27/25 at 9:09 am to jlovel7
quote:
Salt and pepper seasoning only. Side of broccoli. Maybe if we are feeling really exotic some light garlic butter.
This is my go to at least once a week. Mouth is watering right now.
Posted on 3/27/25 at 9:10 am to jlovel7
Rouses has whole Prime ribeye rack on sale for $11.99. Go get you some. It came out to about $235/rack.
Posted on 3/27/25 at 9:10 am to GumboPot
quote:
This is my go to at least once a week. Mouth is watering right now
Typing that made me want to cook some this weekend but we are out of town. We are getting steaks tomorrow night at The Smith House in Nashville. Pretty excited to check them out.
This post was edited on 3/27/25 at 9:11 am
Posted on 3/27/25 at 9:11 am to jlovel7
quote:
This is a great idea.
You have to get over the shock of paying $300-$400 for the ribeye roll but if you work out the math you probably save ~$5-7 per pound.
Posted on 3/27/25 at 9:11 am to TDTOM
quote:
Rouses has whole Prime ribeye rack on sale for $11.99. Go get you some. It came out to about $235/rack.
Sadly there probably isn’t a rouses within 1500 miles of me.
Posted on 3/27/25 at 9:11 am to TexasTiger1185
Was at Costco looking at some ribeye when I saw my neighbor talking to the butcher there. I went over to say hi and asked what he was talking to the butcher about. Said he asked him if he could cut the package of New Yorks in half. Said no problem, and asked why they were so thick. Depending on the price of the cut Costco wanted each package to weigh at least $30. And this was almost 10 years ago.
Posted on 3/27/25 at 9:12 am to TDTOM
quote:
Rouses has whole Prime ribeye rack on sale for $11.99. Go get you some. It came out to about $235/rack.
<<<< to Rouses after work.
Posted on 3/27/25 at 9:12 am to GumboPot
quote:
You have to get over the shock of paying $300-$400 for the ribeye roll but if you work out the math you probably save ~$5-7 per pound.
I guess I can probably go to my butcher and ask about this? Curious about where I’d get something like that.
Posted on 3/27/25 at 9:13 am to Breesus
quote:
My SPOON is too big
Damn that’s a throwback right there
Posted on 3/27/25 at 9:16 am to jlovel7
quote:
Curious about where I’d get something like that.
quote:
I guess I can probably go to my butcher
Posted on 3/27/25 at 9:18 am to jlovel7
quote:
I guess I can probably go to my butcher and ask about this?
Yes. I bought the vacuum pack ribeye roll from Whole Foods, Fresh Market, Sam's Club and Cosco. I've had the best success with Sam's Club and just buying choice (not prime), which surprises me.
When I'm just buying the steaks already cut my go to is Acquistapace's in Covington, LA. They seem to consistently have the best beef in my area.
Posted on 3/27/25 at 9:18 am to jlovel7
I either smoke and sear or sous vide and sear a big arse grocery store ribeye, let it rest, cut it against the grain, and the wife and I split it (70/30). They're 1.5-2" thick and biggg. I love it. And she only needs a little bit and doesn't like the fat cap, which is insane, but I'm happy about it.
When she's out of town I'll eat the whole thing though
When she's out of town I'll eat the whole thing though
This post was edited on 3/27/25 at 9:34 am
Posted on 3/27/25 at 9:23 am to jlovel7
Hard to go bigger with filets without getting thicker - which makes it more difficult to properly prepare. Restaurants usually don't want to go that route. Grocery stores vary greatly in quality. And it's frustrating to go to one and not see anything that's cut properly. So I tend to stick to a couple of meat markets, butchers, and Whole Foods.
Ruth's Chris is still my favorite in the Baton Rouge area for filet. It's always perfectly prepared, and the cuts are good quality. They are consistently the same thickness so they can crank them out and manage quality easier.
Ordered the bigger filet medium rare at the Doe's place on Government a while back thinking it was a fairly small 8oz or so. They sent me a huge, but horrible quality cut with excessive fat and chunks of cartilage. I had never seen a worse quality filet even with the lower grade grocery store stuff. It was very strange since I had heard good things about that place and still do.
Usually the restaurants go smaller but higher grade with consistent cuts so they can more easily manage quality.
Ruth's Chris is still my favorite in the Baton Rouge area for filet. It's always perfectly prepared, and the cuts are good quality. They are consistently the same thickness so they can crank them out and manage quality easier.
Ordered the bigger filet medium rare at the Doe's place on Government a while back thinking it was a fairly small 8oz or so. They sent me a huge, but horrible quality cut with excessive fat and chunks of cartilage. I had never seen a worse quality filet even with the lower grade grocery store stuff. It was very strange since I had heard good things about that place and still do.
Usually the restaurants go smaller but higher grade with consistent cuts so they can more easily manage quality.
Posted on 3/27/25 at 9:23 am to jlovel7
quote:
who is eating 20+ oz strips??
Posted on 3/27/25 at 9:24 am to TDTOM
quote:I used to cut whole meat from filets to strips to rib-eyes. Unbelievable how high this stuff is. I cut 8oz and 10oz filets, 12 oz rib-eyes and strips, after I cleaned each one first. Normally got 8-12 filets, 10-12 strips and rib-eyes per whole piece.
t came out to about $235/rack
Posted on 3/27/25 at 9:24 am to CatfishJohn
quote:
I either smoke and sear or sous vide and sear a big arse grocery store ribeye, let it rest, cut it against the grain, and the wife and I split it (70/30). They're 1.5-" thick and biggg. I love it. And she only needs a little bit and doesn't like the fat cap, which is insane, but I'm happy about it. When she's out of town I'll eat the whole thing though
My wife is the same way. Hates any fat on steaks which I also agree is insane. Probably why I actually prefer a strip over a filet sometimes. The fat on there is so damn good. I do love a tender filet though but obviously they’re lean.
I’ve always been too cheap to go for ribeyes but I may need to start trying them as they seem to be so popular. Usually have just stuck with filets and strips historically.
Posted on 3/27/25 at 9:26 am to jlovel7
This is like complaining you have too much money, or you girl doesn't have a gag reflex...
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