"Omelet" > wrote in message
news
> In article
> >,
> Bryan > wrote:
>
>> > > We are likely not talking about the same cut of meat.
>> > > Rib Eye around here often has excellent marbling and the best one has
>> > > a
>> > > small triangle of fat next to the round eye muscle part of it if you
>> > > know what I mean.
>> >
>> > > I'll have to google in the morning. Don't have time right now.
>> >
>> > Okay, here we go with another beef cut argument. <g>:
>> >
>> > <http://en.wikipedia.org/wiki/Rib eye steak>
>> >
>> > I prefer them bone in:
>> >
>> > <http://tinyurl.com/23y6lcw>
>>
>> I haven't seen one bone in in years. Same with sirloins.
>
> Your loss... The bone in ones cook up better imho. But that's just me!
> Boneless Sirloin otoh seems to be mostly the rule. Bone in Rib Eyes are
> the gods and they are usually less expensive than the boneless:
>
> <http://i56.tinypic.com/307x9fl.jpg>
>
> With grilled mushrooms. <g>
>
>> >
>> > I'd hardly call either one of those lean. :-)
>>
>> Ribeyes are never lean.
>>
>> --Bryan
>
> Thank you! Hence my amusement at store customers digging thru the bin
> looking for the leanest ones. <g> It's funny as hell.
>
> The leaner cuts of beef tend to be the less expensive ones, even when
> Rib Eye is on sale! I have to ask myself why they are bothering.
> --
> Peace! Om

I have bought rib eyes on sale, four to six at a time. It was a coin toss
whether or not they would be tender or chainsaw tough. Completely red meat
tends to be tougher, IMHO. Now I look for lots of white. And I like bone
ins, too, as they are cheaper, and you have a bone to gnaw on for a while,
and it seems to soak up the flavor.

Steve

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