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Wow, Im glad to know this
On Fri, 26 Oct 2018 13:00:31 -0400, wrote:
On Fri, 26 Oct 2018 08:15:37 -0400, John H. wrote: On Thu, 25 Oct 2018 21:20:17 -0400, wrote: On Thu, 25 Oct 2018 15:23:33 -0400, John H. wrote: On Thu, 25 Oct 2018 15:19:34 -0400, wrote: On Thu, 25 Oct 2018 14:10:56 -0400, Keyser Soze wrote: On 10/25/18 1:56 PM, wrote: On Thu, 25 Oct 2018 13:10:48 -0400, Keyser Soze wrote: On 10/25/18 12:20 PM, True North wrote: On Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite" - show quoted text - "Sounds like the one at the Bubble Room on Captiva. That baby is 20-24 oz. I eat a lot and I took a big chunk home." Good Lord! These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer. If I'm hungry I might move up to the 12 oz steak. My wife and I usually will split an eight ounce steak. One of the restaurants we frequent serves up what it calls a tomahawk steak and if memory serves, the menu describes it as a 30-36 ounce steak. I've seen a couple of patrons order one at nearby tables...I can only guess that it is either shared or a huge chunk of meat is taken home for Fideaux. "Tomahawk Steak" is a clever way to serve you a great big bone at restaurant prices. All they do is leave the whole rib bone on a butt end rib steak, similar to how you "french" lamb chops. Usually they cut that bone off. I bet a 36 oz Tomahawk fillets out at around 16-18 oz of meat. The meat they cut off that bone end used to be called "plate" and it was so cheap at Swift that my sister fed it to her dogs. Then when the fajita craze started, they called it flank steak and charged more for it than the rib steak. Dunno...the ones I have seen are gi-normous chucks'o'beouf. :) If you think a 4 oz steak is a meal they are all huge chunks of beef. The ones I looked at in Costco looked like a 16 oz rib eye on a 16 oz bone. I kept walking. I have seen rib steaks cut off the primal and it did not impress me. The first thing they used to do was throw that big rib section up on the band saw and cut those rib bones off. In those days the plate was pretty much trash, not even worth throwing in the hamburger. My brother in law could get all he could shove in a grocery bag for a buck. Weird Costco. I've never seen rib steak with the bone in at any of our Costco stores. They had these at the end of the case with the Prime steaks where they seem to try special/new items. I only saw them once. I agree usually you just see the cryopacks with the whole boned out rib, fillet or NY strip. Then they will cut some up in styro trays for those who do not want $100 worth of steak in the freezer. I also see they have "Caps" but I am not sure if I am paying $19/lb for a cap. Here they are cut into steaks, albeit large ones, although it is also possible to buy a boneless rib roast. They do sell the whole tenderloins in the cryopacks. I've gotten to where my favorite is the loin, tenderized with one of these: http://tinyurl.com/y7dezaq3 Don't they have the whole rib sections and strips in the pack? They do here, typically a couple bucks a pound less than buying steaks. It is usually still about the same as Publix on sale. If you know what you are looking at you can usually get a better steak at Publix, particularly towards the end of the sale. Now that I think about it, I believe they do sell the loins in the pack. Don't think I've seen the whole rib in a pack though. |
Wow, Im glad to know this
On Fri, 26 Oct 2018 06:10:20 -0700 (PDT), True North wrote:
10:00John H - show quoted text - "Harry, when you were in college you worked for about 14 summers in every job known to man. Yet you're still you. Damn shame, eh?" Wow Johnny, you just can't seem to help yourself from trying to ruin a decent thread where everyone seems to be getting along. Why all the instigating and agitating? spelling |
Wow, Im glad to know this
On Fri, 26 Oct 2018 13:39:18 -0400, John H.
wrote: On Fri, 26 Oct 2018 13:00:31 -0400, wrote: On Fri, 26 Oct 2018 08:15:37 -0400, John H. wrote: On Thu, 25 Oct 2018 21:20:17 -0400, wrote: On Thu, 25 Oct 2018 15:23:33 -0400, John H. wrote: On Thu, 25 Oct 2018 15:19:34 -0400, wrote: On Thu, 25 Oct 2018 14:10:56 -0400, Keyser Soze wrote: On 10/25/18 1:56 PM, wrote: On Thu, 25 Oct 2018 13:10:48 -0400, Keyser Soze wrote: On 10/25/18 12:20 PM, True North wrote: On Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite" - show quoted text - "Sounds like the one at the Bubble Room on Captiva. That baby is 20-24 oz. I eat a lot and I took a big chunk home." Good Lord! These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer. If I'm hungry I might move up to the 12 oz steak. My wife and I usually will split an eight ounce steak. One of the restaurants we frequent serves up what it calls a tomahawk steak and if memory serves, the menu describes it as a 30-36 ounce steak. I've seen a couple of patrons order one at nearby tables...I can only guess that it is either shared or a huge chunk of meat is taken home for Fideaux. "Tomahawk Steak" is a clever way to serve you a great big bone at restaurant prices. All they do is leave the whole rib bone on a butt end rib steak, similar to how you "french" lamb chops. Usually they cut that bone off. I bet a 36 oz Tomahawk fillets out at around 16-18 oz of meat. The meat they cut off that bone end used to be called "plate" and it was so cheap at Swift that my sister fed it to her dogs. Then when the fajita craze started, they called it flank steak and charged more for it than the rib steak. Dunno...the ones I have seen are gi-normous chucks'o'beouf. :) If you think a 4 oz steak is a meal they are all huge chunks of beef. The ones I looked at in Costco looked like a 16 oz rib eye on a 16 oz bone. I kept walking. I have seen rib steaks cut off the primal and it did not impress me. The first thing they used to do was throw that big rib section up on the band saw and cut those rib bones off. In those days the plate was pretty much trash, not even worth throwing in the hamburger. My brother in law could get all he could shove in a grocery bag for a buck. Weird Costco. I've never seen rib steak with the bone in at any of our Costco stores. They had these at the end of the case with the Prime steaks where they seem to try special/new items. I only saw them once. I agree usually you just see the cryopacks with the whole boned out rib, fillet or NY strip. Then they will cut some up in styro trays for those who do not want $100 worth of steak in the freezer. I also see they have "Caps" but I am not sure if I am paying $19/lb for a cap. Here they are cut into steaks, albeit large ones, although it is also possible to buy a boneless rib roast. They do sell the whole tenderloins in the cryopacks. I've gotten to where my favorite is the loin, tenderized with one of these: http://tinyurl.com/y7dezaq3 Don't they have the whole rib sections and strips in the pack? They do here, typically a couple bucks a pound less than buying steaks. It is usually still about the same as Publix on sale. If you know what you are looking at you can usually get a better steak at Publix, particularly towards the end of the sale. Now that I think about it, I believe they do sell the loins in the pack. Don't think I've seen the whole rib in a pack though. They have them here but they are a pig in a poke. Sometimes you get a good one, other times not so much and you have over $100 worth, like it or not. |
Wow, Im glad to know this
John H. wrote:
On Thu, 25 Oct 2018 21:20:17 -0400, wrote: On Thu, 25 Oct 2018 15:23:33 -0400, John H. wrote: On Thu, 25 Oct 2018 15:19:34 -0400, wrote: On Thu, 25 Oct 2018 14:10:56 -0400, Keyser Soze wrote: On 10/25/18 1:56 PM, wrote: On Thu, 25 Oct 2018 13:10:48 -0400, Keyser Soze wrote: On 10/25/18 12:20 PM, True North wrote: On Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite" - show quoted text - "Sounds like the one at the Bubble Room on Captiva. That baby is 20-24 oz. I eat a lot and I took a big chunk home." Good Lord! These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer. If I'm hungry I might move up to the 12 oz steak. My wife and I usually will split an eight ounce steak. One of the restaurants we frequent serves up what it calls a tomahawk steak and if memory serves, the menu describes it as a 30-36 ounce steak. I've seen a couple of patrons order one at nearby tables...I can only guess that it is either shared or a huge chunk of meat is taken home for Fideaux. "Tomahawk Steak" is a clever way to serve you a great big bone at restaurant prices. All they do is leave the whole rib bone on a butt end rib steak, similar to how you "french" lamb chops. Usually they cut that bone off. I bet a 36 oz Tomahawk fillets out at around 16-18 oz of meat. The meat they cut off that bone end used to be called "plate" and it was so cheap at Swift that my sister fed it to her dogs. Then when the fajita craze started, they called it flank steak and charged more for it than the rib steak. Dunno...the ones I have seen are gi-normous chucks'o'beouf. :) If you think a 4 oz steak is a meal they are all huge chunks of beef. The ones I looked at in Costco looked like a 16 oz rib eye on a 16 oz bone. I kept walking. I have seen rib steaks cut off the primal and it did not impress me. The first thing they used to do was throw that big rib section up on the band saw and cut those rib bones off. In those days the plate was pretty much trash, not even worth throwing in the hamburger. My brother in law could get all he could shove in a grocery bag for a buck. Weird Costco. I've never seen rib steak with the bone in at any of our Costco stores. They had these at the end of the case with the Prime steaks where they seem to try special/new items. I only saw them once. I agree usually you just see the cryopacks with the whole boned out rib, fillet or NY strip. Then they will cut some up in styro trays for those who do not want $100 worth of steak in the freezer. I also see they have "Caps" but I am not sure if I am paying $19/lb for a cap. Here they are cut into steaks, albeit large ones, although it is also possible to buy a boneless rib roast. They do sell the whole tenderloins in the cryopacks. I've gotten to where my favorite is the loin, tenderized with one of these: http://tinyurl.com/y7dezaq3 That ought to do it! Run over it with the wheels? |
Wow, Im glad to know this
John H. wrote:
On Thu, 25 Oct 2018 21:20:17 -0400, wrote: On Thu, 25 Oct 2018 15:23:33 -0400, John H. wrote: On Thu, 25 Oct 2018 15:19:34 -0400, wrote: On Thu, 25 Oct 2018 14:10:56 -0400, Keyser Soze wrote: On 10/25/18 1:56 PM, wrote: On Thu, 25 Oct 2018 13:10:48 -0400, Keyser Soze wrote: On 10/25/18 12:20 PM, True North wrote: On Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite" - show quoted text - "Sounds like the one at the Bubble Room on Captiva. That baby is 20-24 oz. I eat a lot and I took a big chunk home." Good Lord! These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer. If I'm hungry I might move up to the 12 oz steak. My wife and I usually will split an eight ounce steak. One of the restaurants we frequent serves up what it calls a tomahawk steak and if memory serves, the menu describes it as a 30-36 ounce steak. I've seen a couple of patrons order one at nearby tables...I can only guess that it is either shared or a huge chunk of meat is taken home for Fideaux. "Tomahawk Steak" is a clever way to serve you a great big bone at restaurant prices. All they do is leave the whole rib bone on a butt end rib steak, similar to how you "french" lamb chops. Usually they cut that bone off. I bet a 36 oz Tomahawk fillets out at around 16-18 oz of meat. The meat they cut off that bone end used to be called "plate" and it was so cheap at Swift that my sister fed it to her dogs. Then when the fajita craze started, they called it flank steak and charged more for it than the rib steak. Dunno...the ones I have seen are gi-normous chucks'o'beouf. :) If you think a 4 oz steak is a meal they are all huge chunks of beef. The ones I looked at in Costco looked like a 16 oz rib eye on a 16 oz bone. I kept walking. I have seen rib steaks cut off the primal and it did not impress me. The first thing they used to do was throw that big rib section up on the band saw and cut those rib bones off. In those days the plate was pretty much trash, not even worth throwing in the hamburger. My brother in law could get all he could shove in a grocery bag for a buck. Weird Costco. I've never seen rib steak with the bone in at any of our Costco stores. They had these at the end of the case with the Prime steaks where they seem to try special/new items. I only saw them once. I agree usually you just see the cryopacks with the whole boned out rib, fillet or NY strip. Then they will cut some up in styro trays for those who do not want $100 worth of steak in the freezer. I also see they have "Caps" but I am not sure if I am paying $19/lb for a cap. Here they are cut into steaks, albeit large ones, although it is also possible to buy a boneless rib roast. They do sell the whole tenderloins in the cryopacks. I've gotten to where my favorite is the loin, tenderized with one of these: http://tinyurl.com/y7dezaq3 You should always see a Rib steak with the bone in. A ribeye, is the boneless version. |
Wow, Im glad to know this
On Fri, 26 Oct 2018 21:11:59 -0400, Alex wrote:
John H. wrote: On Thu, 25 Oct 2018 21:20:17 -0400, wrote: On Thu, 25 Oct 2018 15:23:33 -0400, John H. wrote: On Thu, 25 Oct 2018 15:19:34 -0400, wrote: On Thu, 25 Oct 2018 14:10:56 -0400, Keyser Soze wrote: On 10/25/18 1:56 PM, wrote: On Thu, 25 Oct 2018 13:10:48 -0400, Keyser Soze wrote: On 10/25/18 12:20 PM, True North wrote: On Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite" - show quoted text - "Sounds like the one at the Bubble Room on Captiva. That baby is 20-24 oz. I eat a lot and I took a big chunk home." Good Lord! These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer. If I'm hungry I might move up to the 12 oz steak. My wife and I usually will split an eight ounce steak. One of the restaurants we frequent serves up what it calls a tomahawk steak and if memory serves, the menu describes it as a 30-36 ounce steak. I've seen a couple of patrons order one at nearby tables...I can only guess that it is either shared or a huge chunk of meat is taken home for Fideaux. "Tomahawk Steak" is a clever way to serve you a great big bone at restaurant prices. All they do is leave the whole rib bone on a butt end rib steak, similar to how you "french" lamb chops. Usually they cut that bone off. I bet a 36 oz Tomahawk fillets out at around 16-18 oz of meat. The meat they cut off that bone end used to be called "plate" and it was so cheap at Swift that my sister fed it to her dogs. Then when the fajita craze started, they called it flank steak and charged more for it than the rib steak. Dunno...the ones I have seen are gi-normous chucks'o'beouf. :) If you think a 4 oz steak is a meal they are all huge chunks of beef. The ones I looked at in Costco looked like a 16 oz rib eye on a 16 oz bone. I kept walking. I have seen rib steaks cut off the primal and it did not impress me. The first thing they used to do was throw that big rib section up on the band saw and cut those rib bones off. In those days the plate was pretty much trash, not even worth throwing in the hamburger. My brother in law could get all he could shove in a grocery bag for a buck. Weird Costco. I've never seen rib steak with the bone in at any of our Costco stores. They had these at the end of the case with the Prime steaks where they seem to try special/new items. I only saw them once. I agree usually you just see the cryopacks with the whole boned out rib, fillet or NY strip. Then they will cut some up in styro trays for those who do not want $100 worth of steak in the freezer. I also see they have "Caps" but I am not sure if I am paying $19/lb for a cap. Here they are cut into steaks, albeit large ones, although it is also possible to buy a boneless rib roast. They do sell the whole tenderloins in the cryopacks. I've gotten to where my favorite is the loin, tenderized with one of these: http://tinyurl.com/y7dezaq3 That ought to do it! Run over it with the wheels? I bet he was going for this https://tinyurl.com/y7ccnez5 |
Wow, Im glad to know this
On Sat, 27 Oct 2018 03:14:50 -0000 (UTC), Bill
wrote: John H. wrote: On Thu, 25 Oct 2018 21:20:17 -0400, wrote: On Thu, 25 Oct 2018 15:23:33 -0400, John H. wrote: On Thu, 25 Oct 2018 15:19:34 -0400, wrote: On Thu, 25 Oct 2018 14:10:56 -0400, Keyser Soze wrote: On 10/25/18 1:56 PM, wrote: On Thu, 25 Oct 2018 13:10:48 -0400, Keyser Soze wrote: On 10/25/18 12:20 PM, True North wrote: On Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite" - show quoted text - "Sounds like the one at the Bubble Room on Captiva. That baby is 20-24 oz. I eat a lot and I took a big chunk home." Good Lord! These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer. If I'm hungry I might move up to the 12 oz steak. My wife and I usually will split an eight ounce steak. One of the restaurants we frequent serves up what it calls a tomahawk steak and if memory serves, the menu describes it as a 30-36 ounce steak. I've seen a couple of patrons order one at nearby tables...I can only guess that it is either shared or a huge chunk of meat is taken home for Fideaux. "Tomahawk Steak" is a clever way to serve you a great big bone at restaurant prices. All they do is leave the whole rib bone on a butt end rib steak, similar to how you "french" lamb chops. Usually they cut that bone off. I bet a 36 oz Tomahawk fillets out at around 16-18 oz of meat. The meat they cut off that bone end used to be called "plate" and it was so cheap at Swift that my sister fed it to her dogs. Then when the fajita craze started, they called it flank steak and charged more for it than the rib steak. Dunno...the ones I have seen are gi-normous chucks'o'beouf. :) If you think a 4 oz steak is a meal they are all huge chunks of beef. The ones I looked at in Costco looked like a 16 oz rib eye on a 16 oz bone. I kept walking. I have seen rib steaks cut off the primal and it did not impress me. The first thing they used to do was throw that big rib section up on the band saw and cut those rib bones off. In those days the plate was pretty much trash, not even worth throwing in the hamburger. My brother in law could get all he could shove in a grocery bag for a buck. Weird Costco. I've never seen rib steak with the bone in at any of our Costco stores. They had these at the end of the case with the Prime steaks where they seem to try special/new items. I only saw them once. I agree usually you just see the cryopacks with the whole boned out rib, fillet or NY strip. Then they will cut some up in styro trays for those who do not want $100 worth of steak in the freezer. I also see they have "Caps" but I am not sure if I am paying $19/lb for a cap. Here they are cut into steaks, albeit large ones, although it is also possible to buy a boneless rib roast. They do sell the whole tenderloins in the cryopacks. I've gotten to where my favorite is the loin, tenderized with one of these: http://tinyurl.com/y7dezaq3 You should always see a Rib steak with the bone in. A ribeye, is the boneless version. Actually if you want to get technical the rib eye is a rib steak with the cap cut off but that is the best part of the steak. These days they use the term interchangeably. |
Wow, Im glad to know this
On Fri, 26 Oct 2018 21:11:59 -0400, Alex wrote:
John H. wrote: On Thu, 25 Oct 2018 21:20:17 -0400, wrote: On Thu, 25 Oct 2018 15:23:33 -0400, John H. wrote: On Thu, 25 Oct 2018 15:19:34 -0400, wrote: On Thu, 25 Oct 2018 14:10:56 -0400, Keyser Soze wrote: On 10/25/18 1:56 PM, wrote: On Thu, 25 Oct 2018 13:10:48 -0400, Keyser Soze wrote: On 10/25/18 12:20 PM, True North wrote: On Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite" - show quoted text - "Sounds like the one at the Bubble Room on Captiva. That baby is 20-24 oz. I eat a lot and I took a big chunk home." Good Lord! These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer. If I'm hungry I might move up to the 12 oz steak. My wife and I usually will split an eight ounce steak. One of the restaurants we frequent serves up what it calls a tomahawk steak and if memory serves, the menu describes it as a 30-36 ounce steak. I've seen a couple of patrons order one at nearby tables...I can only guess that it is either shared or a huge chunk of meat is taken home for Fideaux. "Tomahawk Steak" is a clever way to serve you a great big bone at restaurant prices. All they do is leave the whole rib bone on a butt end rib steak, similar to how you "french" lamb chops. Usually they cut that bone off. I bet a 36 oz Tomahawk fillets out at around 16-18 oz of meat. The meat they cut off that bone end used to be called "plate" and it was so cheap at Swift that my sister fed it to her dogs. Then when the fajita craze started, they called it flank steak and charged more for it than the rib steak. Dunno...the ones I have seen are gi-normous chucks'o'beouf. :) If you think a 4 oz steak is a meal they are all huge chunks of beef. The ones I looked at in Costco looked like a 16 oz rib eye on a 16 oz bone. I kept walking. I have seen rib steaks cut off the primal and it did not impress me. The first thing they used to do was throw that big rib section up on the band saw and cut those rib bones off. In those days the plate was pretty much trash, not even worth throwing in the hamburger. My brother in law could get all he could shove in a grocery bag for a buck. Weird Costco. I've never seen rib steak with the bone in at any of our Costco stores. They had these at the end of the case with the Prime steaks where they seem to try special/new items. I only saw them once. I agree usually you just see the cryopacks with the whole boned out rib, fillet or NY strip. Then they will cut some up in styro trays for those who do not want $100 worth of steak in the freezer. I also see they have "Caps" but I am not sure if I am paying $19/lb for a cap. Here they are cut into steaks, albeit large ones, although it is also possible to buy a boneless rib roast. They do sell the whole tenderloins in the cryopacks. I've gotten to where my favorite is the loin, tenderized with one of these: http://tinyurl.com/y7dezaq3 That ought to do it! Run over it with the wheels? Oh ****! My 'Tiny URL' thing is busted. This is the second time it's done that - pulled up a Harbor Freight ad instead of what I wanted. Unreal. Here, this may work better: https://smile.amazon.com/Jaccard-200...11&ref=sr_1_11 |
Wow, Im glad to know this
On Sat, 27 Oct 2018 03:14:50 -0000 (UTC), Bill wrote:
John H. wrote: On Thu, 25 Oct 2018 21:20:17 -0400, wrote: On Thu, 25 Oct 2018 15:23:33 -0400, John H. wrote: On Thu, 25 Oct 2018 15:19:34 -0400, wrote: On Thu, 25 Oct 2018 14:10:56 -0400, Keyser Soze wrote: On 10/25/18 1:56 PM, wrote: On Thu, 25 Oct 2018 13:10:48 -0400, Keyser Soze wrote: On 10/25/18 12:20 PM, True North wrote: On Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite" - show quoted text - "Sounds like the one at the Bubble Room on Captiva. That baby is 20-24 oz. I eat a lot and I took a big chunk home." Good Lord! These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer. If I'm hungry I might move up to the 12 oz steak. My wife and I usually will split an eight ounce steak. One of the restaurants we frequent serves up what it calls a tomahawk steak and if memory serves, the menu describes it as a 30-36 ounce steak. I've seen a couple of patrons order one at nearby tables...I can only guess that it is either shared or a huge chunk of meat is taken home for Fideaux. "Tomahawk Steak" is a clever way to serve you a great big bone at restaurant prices. All they do is leave the whole rib bone on a butt end rib steak, similar to how you "french" lamb chops. Usually they cut that bone off. I bet a 36 oz Tomahawk fillets out at around 16-18 oz of meat. The meat they cut off that bone end used to be called "plate" and it was so cheap at Swift that my sister fed it to her dogs. Then when the fajita craze started, they called it flank steak and charged more for it than the rib steak. Dunno...the ones I have seen are gi-normous chucks'o'beouf. :) If you think a 4 oz steak is a meal they are all huge chunks of beef. The ones I looked at in Costco looked like a 16 oz rib eye on a 16 oz bone. I kept walking. I have seen rib steaks cut off the primal and it did not impress me. The first thing they used to do was throw that big rib section up on the band saw and cut those rib bones off. In those days the plate was pretty much trash, not even worth throwing in the hamburger. My brother in law could get all he could shove in a grocery bag for a buck. Weird Costco. I've never seen rib steak with the bone in at any of our Costco stores. They had these at the end of the case with the Prime steaks where they seem to try special/new items. I only saw them once. I agree usually you just see the cryopacks with the whole boned out rib, fillet or NY strip. Then they will cut some up in styro trays for those who do not want $100 worth of steak in the freezer. I also see they have "Caps" but I am not sure if I am paying $19/lb for a cap. Here they are cut into steaks, albeit large ones, although it is also possible to buy a boneless rib roast. They do sell the whole tenderloins in the cryopacks. I've gotten to where my favorite is the loin, tenderized with one of these: http://tinyurl.com/y7dezaq3 You should always see a Rib steak with the bone in. A ribeye, is the boneless version. We disagree. To me the ribeye is the round, center portion of the rib steak without the outer 'flap'. A rib steak without the bone is a 'boneless' rib steak. |
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