View Single Post
  #15 (permalink)   Report Post  
Posted to rec.food.cooking
jmcquown[_2_] jmcquown[_2_] is offline
external usenet poster
 
Posts: 36,804
Default Dinner Tonight 2/21/21

On 2/22/2021 12:51 PM, Sheldon Martin wrote:
> On Mon, 22 Feb 2021 johnlorbal wrote:
>
>> On Sunday, February 21, 2021 wrote:
>>> A nice thick chuckeye steak (notice I didn't write "chuck steak",

> Sheldon), seasoned with coarsley ground S&P and a little garlic
> powder.
>>>
>>> Jill

>
>> I've never had a chuck eye.

>

Obviously. That means you're in perfect position to criticize it.

> The chuckeye is a small fillet from a full chuck steak but typically
> costs twice as much per pound...


You'd be totally wrong about that. It's half the price of a ribeye and
more on the very tender ribeye side of the chuck. Thick and nicely
marbled but not overly fatty.

> Not many markets sell it due to the outrageous price


Not Tops Market, maybe.

> small hunk of chuck, most will buy a tender cut of beef steak instead.


Most will buy... do tell... which tender cut?

> I buy the full sized chuck steak


(sans any part of the rib/ribye tender steak?)

Thanks for the recommendation but I will take the chuck-eye or perhaps
even a ribeye.

and if I want I trim out the eye but
> usually I grill it all or grind it all for burgers/meat loaf.


Uh huh. I won't be grinding really good steaks into burgers or for
meatloaf. Have at it, though.