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.