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The price of Steak
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Posted 3 years ago@dyna-ti – Not doubting your credentials but I am totally confused by your “Ribeye is devoid of any fat” comment. The high fat content of rib-eye is it’s defining characteristic and why people choose it. What am I (and others by the looks of it) missing?
Pretty typical rib-eye;
Decent rib-eye;
Posted 3 years agobut it was a very narrow view of claiming you can’t freeze steak as it makes it dry
Hardly a ‘narrow’ view. It’s what I was taught. and i seemingly had to go to length to show as to how meat would become dry if you freeze it due to the damage to the cell walls and what happens when it is defrosted. I stated a fact, its no a personal opinion up for debate.
Trail rat even stated that his Butcher father was of the same opinion concerning the freezing of meat. So you have 2 butchers talking about an aspect of their trade, but they’re both wrong according to some of the posters on this thread.
What would have been lovely would have been for people to take the information on board instead of arguing the toss.
I wonder if those same individuals phone up the welding team at Atherton bikes to tell them they’re doing the welding wrong. Wouldn’t that be a funny though brief conversation. ‘Im not a welder myself but…. 😆As to nY ribeye comment ???.
Well I had a look and it must be this that you are referring to
” or ribeye. Ribeye is devoid of any fat and done in the oven. I dont like fat on meat.”You have some sort of a problem on the way I like to prepare my steaks for my own consumption 😕
So tell me Drac, is this some sort of hate you have for people who cut off the fat from a steak before cooking it 😆 only I thought it was all down to personal taste, and dare I say it personal freedoms that allow me to do such.Here’s your answer for you 😉 ‘Oh I wrongly thought you meant ribeye had no fat on it when everyone can clearly see it is a steak with a very high degree of intramuscular fat’
You see Drac, there are a number of different ways you can break down a carcass. The English method, the Scottish(identical to the German method), and the French method. I personally prefer the french style because I dont like any fat nor connective tissue on meat, just the pure muscle. A decent piece of beef, and there are a range of qualities here, the majority with little intramuscular fat or marbling as most know it and others with a high degree of marbling. So when Im buying beef for my own consumption i look for that with the extra degree of marbling because I further prepare it by removing all of the outside fat,sinew or connective tissue.
*I remember reading something off some crazed doctor claiming too much fat on meat was bad for you and could lead to heart attacks and other nasty medical conditions. I stupidly took him at his word, when what I should have done was went online to tell him how wrong he was.
So I’ve been labouring under this false premise all these years and heavily trimming the meat i eat to cut down on my fat consumption.*Pic – You’ll have to excuse my rubbish editing.
Rolled rib eye off the bone, the way I would prefer to prepare rib for the oven, and used to each Xmas for the family was to take the two muscles in this pic and roll(tie) them together. Trimming away all the rest of the fat, the smaller muscles etc etc. This style is called ‘French Trim’ and I like it because its easy to cook, easy to carve and theres only the marbling fat so its healthier” alt=”” />
*This is obviously sarcasm, and I feel I should point it out to posters because some just wont get that and think Im being serious 😯
What I hope you and others could take from this thread is Steak is indeed expensive, in that quality meat is expensive, and cheap meat from a supermarket is cheap, and if possible dont buy in bulk and freeze meat, and it makes it dry.
I would further hope people would start or continue to buy from a real Butchers shop and not a supermarket, as it is destroying the trade and no doubt many have you have noticed there are considerably fewer real old fashioned Butchers shops about these days, thanks to the consumer buying the cheaper mass produced cuts and possibly, possibly them thinking they know wtf they’re talking about.Oh look here’s Cougar come for a look-see 😉 😆 😆
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