Which end of the ribeye has the best steaks?

[Anonymous No.12103748]

Just cut up a subprimal and not sure what steak to take home tonight.

[Anonymous No.12103753]

>>12103748
Top right

[Anonymous No.12103791]

>>12103753
Third cut in from the chuck side?

[Anonymous No.12103805]

>>12103748
Top left for sure. Not to much fat, nice marbling, good meat ratios. Bit small, but it's most balanced.

[Anonymous No.12103873]

>>12103805
I cut them all to 1" and that one comes in at roughly 15 oz.

[Anonymous No.12103880]

>>12103873
Must be camera trickery. I'd go with that one anyway. How you gonna cook it?

[Anonymous No.12103945]

>>12103748
Left column, 2nd from the bottom. I do this too with one I buy from Sams and cryovac for freezing. Saves a lot of money.

[Anonymous No.12104008]

>>12103880
Just a simple reverse-sear on the cast iron. Salt and pepper with a butter baste and if I still have some half and half at home I might do a cream reduction sauce.

Next up will be cutting up a clod for cross rib roasts and some overrated strip loin.

[Anonymous No.12104111]

>>12104008
if you're gonna do a cream sauce make it a pepper sauce! Good luck.

[Anonymous No.12104712]

>>12103748
Chuck end all day - top 3 are best 3. I'd go for top left myself if it was my choice.

[Anonymous No.12105230]

>>12103748
Why is the fat so white?

[Anonymous No.12105409]

>>12105230
Mud hole feedlot cornfed, never saw a pature in it's entire, sorry ass life. Cheap, but so sad.

[Anonymous No.12105439]

>>12104008
Why reverse sear?

[Anonymous No.12105442]

>>12105230
Cap fat tends to be either light grey to white. Yellowish fat tends to be on the loin and be from being grain-fed.

[Anonymous No.12105456]

>>12105442
Grass-fed, not grain.

[Anonymous No.12105459]

You always want to take from the chuck end; just take whichever has the best marbling from that set.

[Anonymous No.12105563]

>>12105456
Yeah, white fat is what you don't want if you want pasteured, grass fed animals. Sad we've become indoctrinated to believe mud feedlot white fat is normal.

[Anonymous No.12105612]

>>12105563
Production speed beef isn't optimal by any stretch but the cost difference for proper beef on a grass diet and a 21 day hang is prohibitive for the vast majority of normies. Which is sad because the taste of good beef is absolutely toptier.

[Anonymous No.12107500]

>>12103748

>makes ribeye thread
>gets mogged by superior ribeye

Oof

[Anonymous No.12107502]

>>12107500

Oops, wrong pic

[Anonymous No.12107524]

How many of you people get a steak and cut the fat off and render it as a frying medium? THAT is how you make a perfect steak.

[Anonymous No.12107526]

>>12103748
-5.5, -3

[Anonymous No.12107560]

>>12107500
>>12107502
While I would love to order in some A5 ribeye I don't think IBP can fill that. Best I get in isCAB which is only high Choice/low Prime. Shit is still like $7.50/lb at my cost.

>>12107526
Bold move Cotton, picking a steak closer to the loin side. More tender but losing that delicious eye section.

[Anonymous No.12107758]

>>12103748
I hope your going to pay for that anon

[Anonymous No.12107817]

>>12107560
Right top, down one. Proportional outer/inner steaks (not a butcher but a ribeye fan, my terms), fat surrounds inner steak Nice fat veining through both, that’s the best steak for me.

I would salt and pepper one side, and very thinly red miso the other, and leave out for 3 hours in parchment to come up to room temp. Then I would basically black and bleu but really black and rare, med rare on “outer” steak chunk.

Wife generally likes 2/3 of the outer 1/3 of the inner, I’m the opposite, so a single, thick, well carved ribeye is my jam, thanks for sharing.

[Anonymous No.12107877]

>>12107817
>salt 3 hours before cooking.

[Anonymous No.12108610]

>>12107817

You dont find unrendered fat to be gross? I vastly prefer my ribeyes cooked medium

>>12107560

Whats IBP, your purveyor?? Your purveyor cant get you regular old prime ribeye??

[Anonymous No.12109507]

>>12108610
I use Western Box as my distributor and IBP is the majority of boxed meat that comes into my cooler. And while I could order prime I have to follow corporate product lines. My department has a pretty tight leash for how much I can do outside of those rules.

[Anonymous No.12109561]

What does grass fed/finished beef taste like?

[Anonymous No.12109584]

>>12109507

Corporate, ouch.. Sorry anon.

Id go insane. I ordered whatever i wanted at my last job, but then again check aberages were like $100-120 per guest and we balanced the nice tasting menu shit with a la carte items with good proce points

[Anonymous No.12109797]

>>12109584
I can order anything I want as well as long it's on the approval lists, fits my shelves, and will sell. Honestly the hardest part is having shelf space for things that I can purchase and customers will buy but I'm constantly short on space. But at least the job is a fairly easy 20/hr one and I do good enough that I have to cook the books down during sale period counts. Only need to post around 24% and if I report my real numbers of 30-35% I get all sorts of angry corporate emails and calls asking what the fuck is going on.

[Anonymous No.12110104]

>>12109797

they get pissy about a 30-35% food cost? do you do casual or fine dining?

30-35% is on point for high end restaurants