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End of the rack cut ribeyes
Posted on 10/5/23 at 3:58 pm
Posted on 10/5/23 at 3:58 pm
Does anyone prefer these to other steaks on a rack? I always buy one when I see it. I find they are generally pretty tender. I found one last night that was actually select, but the tenderness and flavor were awesome.
4
Posted on 10/5/23 at 4:10 pm to TDTOM
select steaks are all I buy.
we cooked select t-bones last weekend and they were fantastic
we cooked select t-bones last weekend and they were fantastic
Posted on 10/5/23 at 4:17 pm to TDTOM
quote:Would not know one if I saw it. I just look for the most cap I can get.
End of the rack cut ribeyes
quote:
select steaks are all I buy.
Gross.
Posted on 10/5/23 at 8:03 pm to AlxTgr
Some people, although rare, ask for that specific cut . I’ve heard it referred to as the Delmonico cut . Not my favorite but whatever floats your boat. Hard pass on select graded steaks.
Posted on 10/5/23 at 8:33 pm to TDTOM
The "rack" (also referred to as the loin, rib loin, rib rack) has two ends. One terminates at the loin, the other at the chuck.
The loin end is disgustingable by a large eye (Longissimus dorsi), absence of complexus, and minimal cap (Spinalis), while the chuck end is characterized by a reduced eye, the presence of the complexus and a large spinalis.
Here are a couple of images to help illustrate what I'm saying.
Chuck end
[
Most true ribeye officianados prefer chuck end ribeyes.
The loin end is disgustingable by a large eye (Longissimus dorsi), absence of complexus, and minimal cap (Spinalis), while the chuck end is characterized by a reduced eye, the presence of the complexus and a large spinalis.
Here are a couple of images to help illustrate what I'm saying.
Chuck end
Most true ribeye officianados prefer chuck end ribeyes.
Posted on 10/5/23 at 9:52 pm to AlxTgr
It’s meat, a little salt and pepper with butter in a cast iron is pretty hard to mess up. $80 ribeyes VS the $20 stepbrother, and I’m almost always taking the cheaper option.
Posted on 10/5/23 at 11:30 pm to BigDropper
quote:
Most true ribeye officianados prefer chuck end ribeyes.
“True Ribeye Officianados”
Is that the name of your Village People tribute band? That might be the gayest thing I’ve ever seen written here.
Do y’all have a club? Meet once every couple weeks to talk about meat and whatever romance novel is assigned?
Posted on 10/6/23 at 1:49 am to Irregardless
quote:Yes, and our motto is "Go frick Yourself Irregardless"
Do y’all have a club? Meet once every couple weeks to talk about meat and whatever romance novel is assigned?
Posted on 10/6/23 at 6:49 am to BigDropper
When I pick out or order a standing rib roast ( if choosing a partial 3 or 4 bone) I go for the chuck end for the same reasons, the loin end may look prettier but the chuck taste better
Posted on 10/6/23 at 7:40 am to gizmothepug
quote:So much wrong here-not sure where to start
It’s meat, a little salt and pepper with butter in a cast iron is pretty hard to mess up. $80 ribeyes VS the $20 stepbrother, and I’m almost always taking the cheaper option.
Posted on 10/6/23 at 7:48 am to TDTOM
I kind of started getting more familiar with cuts lately just because I find it intriguing. This is a pretty cool video for those interested. They butcher basically every cut of the cow and lay it all out like a puzzle. I'm sure this is common knowledge here, but I'm a visual person and I found it enjoyable.
Bearded Butchers Cow Cuts
Bearded Butchers Cow Cuts
Posted on 10/6/23 at 10:02 am to lsugrad35
quote:
Bearded Butchers Cow Cuts
Pretty cool video I've seen those guys do other things. thanks
Posted on 10/7/23 at 4:57 am to BigDropper
Spot on BigDropper.
I’m going today to pick up a whole Prime ribeye to cook for Christmas. Need to get that boy aging in the cooler. 60 to 90 days aged makes for great flavor.
The three C’s
Cow
Cut
Cook
Cow- make sure it’s a breed made for eating. Putting Bessie the old milk cow in a feed lot can product picture perfect marbled beef, but she’s gonna be tough and flavorless.
Cut- where’s that meat coming from. All cuts and muscles have different flavors and tenderness. Find what you like and get good at cooking that.
Cook- The type of cut you are getting depends on how you want to cook. A brisket shouldn’t be grilled like a ribeye, and a chuck roast should be cooked differently than a ny strip. What do you want to do and what is the timeframe.
Age.
Aging adds so much depth and flavor to beef, but needs to be done correctly. Do it right and you will be rewarded with great flavor and tenderness.
I’m going today to pick up a whole Prime ribeye to cook for Christmas. Need to get that boy aging in the cooler. 60 to 90 days aged makes for great flavor.
The three C’s
Cow
Cut
Cook
Cow- make sure it’s a breed made for eating. Putting Bessie the old milk cow in a feed lot can product picture perfect marbled beef, but she’s gonna be tough and flavorless.
Cut- where’s that meat coming from. All cuts and muscles have different flavors and tenderness. Find what you like and get good at cooking that.
Cook- The type of cut you are getting depends on how you want to cook. A brisket shouldn’t be grilled like a ribeye, and a chuck roast should be cooked differently than a ny strip. What do you want to do and what is the timeframe.
Age.
Aging adds so much depth and flavor to beef, but needs to be done correctly. Do it right and you will be rewarded with great flavor and tenderness.
Posted on 10/7/23 at 6:18 am to rltiger
quote:
Cow- make sure it’s a breed made for eating. Putting Bessie the old milk cow in a feed lot can product picture perfect marbled beef, but she’s gonna be tough and flavorless. Cut- where’s that meat coming from. All cuts and muscles have different flavors and tenderness. Find what you like and get good at cooking that. Cook- The type of cut you are getting depends on how you want to cook. A brisket shouldn’t be grilled like a ribeye, and a chuck roast should be cooked differently than a ny strip. What do you want to do and what is th
This is some real earth shattering shite right here. I had no idea that you shouldn't eat old milk cows, that rump roast was different than fillet mignon, and that a brisket shouldn't be seared to medium rare. Thanks for that information.
Posted on 10/7/23 at 6:42 am to MobileJosh
quote:
This is some real earth shattering shite right here. I had no idea that you shouldn't eat old milk cows, that rump roast was different than fillet mignon, and that a brisket shouldn't be seared to medium rare. Thanks for that information
No doubt you have eaten dairy cows before just because it said USDA Choice and was $5 # cheaper. I also bet you bought chuck tenders because they looked like filets and said “tenderloin” on the package at your local Winn Dixie. I know this because you Auburn fans are dumb as rocks.
Posted on 10/7/23 at 12:50 pm to gizmothepug
quote:
$80 ribeyes VS the $20 stepbrother, and I’m almost always taking the cheaper option.
Where are you paying $80 for ribeyes?
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