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UnevenEdge

Which one ribeye or t-bone


Misaka

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I've been to 5 butcher shops around me and they had no fat on the ribeye it was nothing but meat their Moto was 95% meat 5% fat

 

The 6th shop was 80% meat 20% fat with perfect marbling

That to me is perfect steaks

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If I'm not making a stew or something with sliced/chopped up steak, I'm willing to shell out a few bucks extra for a ribeye. I don't buy it on a weekly or monthly basis, so it doesn't hurt my food budget.

 

I bought a T-bone for about $3 a pound ribeye around me has been about $13-16 a pound

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