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Old 08-23-2015, 08:44 AM   #11
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Last night I made a steak tartare using a trimmed ribeye.
I think you literally got the wrong end of the primal cut.
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Old 08-23-2015, 09:46 AM   #12
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I trim and slice a couple dozen whole rib eyes a week. This one was graded CAB which is AAA or higher. 1 out of 10 cows make the cut. Normally, they are all usable but once in a while we get a doozy like the one I posted. It is an unusual one, which I why I posted it. Some people love the very fatty ones but we have a hard time selling the fatty ones, so we have to trim quite a bit and are left with lots of waste. At 11 bucks a pound, which is a typical wholesale price now for us, the waste can add up to 60 dollars a piece for something like this...That's a little concerning to have to throw in the garbage..
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Old 08-24-2015, 06:21 AM   #13
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Quote:
Originally Posted by Steve Kroll View Post
I guess I have a different take. To me, the fat is best tasting part of the meat. I would eat that slab of removed fat without a moment's hesitation.

My grandfather was like that. Oh, my he would eat the fattest piece of meat. I can't handle fat at all.


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Old 08-24-2015, 06:23 AM   #14
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I took a couple of these home...

Where do you work, a restaurant?


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Old 08-24-2015, 06:43 AM   #15
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Where do you work, a restaurant?


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I manage a deli and meat shop...been running restaurants for 30 years. I've been cutting meat for the last few..
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