Quote:
Originally Posted by Fire Me Boy!
Chuck eye is good, but it's not worth $9/pound, IMO, which is what I usually find it at. So when I find it for $6, I'll buy some. If I'm going to spend $9+/pound of steak, I'm getting ribeye, even if it costs me more.
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Odd, 10-out-of-10 people I've tested can't tell the difference.
Perhaps I just don't know how to make a steak and I'm messing up the ribeye that I'm making at the same time.
Now, what I will say you can get easily when buying a ribeye that you'll be hard-pressed to get with a chuckeye, if getting the butcher to cut you a 2.25-2.5 inch thick cut. Given that the "chuckeye" is supposedly the first two-three inches of the chuck section, or the 2-3 inches between the "rib" and "chuck" sections, that might not be something they can easily do.
I will say this, the chuckeye is 120000x better then the rest of the half of the rib/strip section that's not on the Delmonico side of that section. So it's OK to argue ribeye v. chuckeye, but anybody suggesting that that other half is a total waste of money at that price is, well, crazy.