Wal-Mart meat!

[jack707]

I am working in Carrollton OH. And the only store in town that sells meat and frozen meals is dollar General not much in this town.

 

[smstonypoint]

When have to put corn syrup in everything, otherwise corn prices would drop and farmers would go broke:stirthepot:

You can thank the sugar quota, in large part, for the substitution of high fructose corn syrup for cane and beet sugar.

Steve

 

[Bird]

I actually like ribeye best. Followed by t-bone then NY strip.

I haven't bought any steak other than ribeye in at least 10 years.

 

[/pine]

I haven't bought any steak other than ribeye in at least 10 years.

I'll buy a whole tenderloin when they are on sale for $10.99/LB...I like cutting the filets about 2"+...(for charcoal grilling)

 

[dragoneggs]

I like the super lean stuff if I am using ground meat for something. Such as spaghetti sauce, chili, taco stew, hamburger helper, etc etc. There is nothing to drain once its browned.

For grilling, I like the higher fat 80/20 stuff. Like you said, makes them juicer, but it also seems to help hold them together better when doing hand pressed patties.....especially if you mix anything in (like making stuffed burgers)

I haven't bought any steak other than ribeye in at least 10 years.

I'll buy a whole tenderloin when they are on sale for $10.99/LB...I like cutting the filets about 2"+...(for charcoal grilling)

I prefer a good ribeye. Costco sells prime cuts that are awesome. Now they are selling the lips (caps) and the centers separately.

Used to enjoy the tenderloin cut but because it is so lean, there isn't nearly the flavor as a ribeye.

 

[dmccarty]

Heck...try cutting sodium out of your diet...!...it is impossible...with heart issues and hypertension being so common I am surprised there is not more of an effort to produce more lower sodium and sodium free products...seem like it (sodium) is as harmful as fats etc...

I don't know how much sodium a person should consume, and I wonder if the people who set the guidelines really know either, but I do know there is too much salt in a can of soup or deli meat if you have to drink a couple of glasses of water a few hours after eating. We stopped buying soups and just make our own now. I make two gallons at a time. We eat one gallon over the next week or two and can the other gallon. We know what is in the soup and it tastes much better. Cheaper too since so much of the food in the soup is "scrap" meat. :licking::laughing::thumbsup:

Later,
Dan

 

[teejk]

I prefer a good ribeye. Costco sells prime cuts that are awesome. Now they are selling the lips (caps) and the centers separately.

Used to enjoy the tenderloin cut but because it is so lean, there isn't nearly the flavor as a ribeye.

Technically the "rib-eye" should only be the "eye" but that rule changed years ago and now refers to the entire cut. That cap concept morphed front into the chuck and many places now sell it as "flat-iron" steak. When I cut meat we had the old NCR labeler machine (with the "slugs") and we might have had 25 "slugs" that covered the entire side of beef. Things are different now!

 

[Steppenwolfe]

There is only one steak. 2 inch, cowboy cut ribeye. Burn one side 3 to 5 minutes... flip it and burn the other side. Done, period, end of conversation. Oh, don't forget the baked tater... lot's of real butter and pepper. Now we're eat'n...

 

[SirReal63]

There is only one steak. 2 inch, cowboy cut ribeye. Burn one side 3 to 5 minutes... flip it and burn the other side. Done, period, end of conversation. Oh, don't forget the baked tater... lot's of real butter and pepper. Now we're eat'n...

There was a place in Abilene TX called Joe Allen's, you ordered your ribeye by the 1/4" and it was cooked above the fire on the smoker. I have eaten steak all over the country, and I don't think I ever had a better steak. The meat was fresh, never frozen and butchered locally.

 

[AGRIMAN]

To me, a really good steak starts with 28 days of dry aging.