On Sun, 11 Jul 2004 21:35:55 GMT, Wayne > wrote:

>"K. Reece" > wrote in :
>
>>
>> "Dog3" <dognospam@adjfkdla;not> wrote in message
>> ...
>>> "K. Reece" > got ****ed off and typed
>>> :
>>>
>>> >
>>> > "Dog3" <dognospam@adjfkdla;not> wrote in message
>>> > 4...
>>> >> What's everyone doing for Sunday Dinner? I think I might actually
>>> >> cook something easy. I'm thinking of doing a baked chicken, mashed
>>> >> and some asparagus or broccoli. No sauces, just butter, S&P.
>>> >>
>>> >> Michael
>>
>>> > Club steaks, baked potatoes and corn on the cob all cooked on the
>>> > grill. Watermelon and cantaloupe for dessert.
>>> >
>>> > Kathy
>>>
>>> What exactly are club steaks? I can't handle the corn or cantalope.
>>>
>>> Michael
>>> --
>>> Deathbed statement...
>>>
>>> "Codeine . . . bourbon."
>>> ~~Tallulah Bankhead, actress, d. December 12, 1968
>>
>> They look like a bone on ribeye steak. It's what the meat locker here
>> calls them. They're the last two I have.
>
>Then, probably what they used to call a "rib steak". Haven't seen those
>in the store in a long time. I love ribeye steaks, but always thought
>the "rib steak" had even more flavor.
>
>
That is exactly what it is. A steak made by cutting one rib from a
standing rib roast. The ribeye is the center of the same with the bone
and outside meat removed.

If you want them just ask the butcher to cut up a rib roast.



Rodney Myrvaagnes NYC J36 Gjo/a


"Nuke the *** whales for Jesus" -- anon T-shirt