America's Most Iconic Steak: Everything You Need to Know
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Date: 2020-05-20
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Comments and reviews: 5
Kenyon
this must be the meat that gives cancer why is the fat left on the meat so we can pay for aged fat this to me is like taking a biscuit and letting it defecate in a dry environment so that it's becomes like a grand news July sponge so the minute that you or any bit of water on to it it will suck all of the water of which is kind of like what the meat is doing soaking up its own fat rehydrating itself with its fat and then you go and eat it
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this must be the meat that gives cancer why is the fat left on the meat so we can pay for aged fat this to me is like taking a biscuit and letting it defecate in a dry environment so that it's becomes like a grand news July sponge so the minute that you or any bit of water on to it it will suck all of the water of which is kind of like what the meat is doing soaking up its own fat rehydrating itself with its fat and then you go and eat it
reply
Scott
Would you really call the NY strip the most flavourful cut of steak? I'd take a rib-eye any day, for simply flavour. In fact for shear flavour I can think of a lot more inexpensive cuts that pack a lot, of course at the expense of tenderness
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Would you really call the NY strip the most flavourful cut of steak? I'd take a rib-eye any day, for simply flavour. In fact for shear flavour I can think of a lot more inexpensive cuts that pack a lot, of course at the expense of tenderness
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Commander
Ribeye if you desire the flavor and texture of fat. Fat is good, but i prefer smaller doses. porterhouse is always king. two textures of meat with different flavors, and the meat near the bone is far more pleasing than a ribeye bone.
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Ribeye if you desire the flavor and texture of fat. Fat is good, but i prefer smaller doses. porterhouse is always king. two textures of meat with different flavors, and the meat near the bone is far more pleasing than a ribeye bone.
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Joey
Think about this in the most basic cavemen mindset. (you loose meat weight so you have to pay more for it and you could just buy meat regularly and dry it yourself, then you'd save money)
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Think about this in the most basic cavemen mindset. (you loose meat weight so you have to pay more for it and you could just buy meat regularly and dry it yourself, then you'd save money)
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Agent
Everybody loves ribeye more than the porterhouse including myself. And yet the porterhouse is even more expensive. not a fan of dry-aged beef though. I prefer the fresh cut.
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Everybody loves ribeye more than the porterhouse including myself. And yet the porterhouse is even more expensive. not a fan of dry-aged beef though. I prefer the fresh cut.
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