"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 11-19-2013, 02:55 PM   #11
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by GotGarlic View Post
I'm a she

I said I wasn't crazy about rib-eye steak in general because I find that it usually has too much tough gristle and there's always a lot of waste when I eat it. So I choose a porterhouse or strip steak instead. I don't know that I've ever had the lip.
That's you? Should we call you Olga... or Heidi?

I buy rib eyes by the loin, so I'll assume the "lip" is there. It's certainly not a prime loin or anything at under 5 bucks a lb and I never trim anything. There isn't any gristle to speak of. Fat yes, gristle no.
I've noticed though that different areas seem to have different meat cuts available, so maybe the ones that come into my area are trimmed more.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 11-19-2013, 02:58 PM   #12
Head Chef
 
Join Date: Oct 2011
Posts: 1,759
Quote:
Originally Posted by GotGarlic View Post
I'm a she

I said I wasn't crazy about rib-eye steak in general because I find that it usually has too much tough gristle and there's always a lot of waste when I eat it. So I choose a porterhouse or strip steak instead. I don't know that I've ever had the lip.
"I'm a she"

Oops, sorry.

About the steaks, we must be buying from different stores.
__________________

__________________
cave76 is offline   Reply With Quote
Old 11-19-2013, 03:00 PM   #13
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,783
Quote:
Originally Posted by cave76 View Post
"I'm a she"

Oops, sorry.

About the steaks, we must be buying from different stores.
Or you could be buying different grades!
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 11-19-2013, 03:12 PM   #14
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,838
I have never seen gristle on a ribeye either.

The porterhouse (strip portion) would have gristle, not the ribeye.
__________________
Roll_Bones is offline   Reply With Quote
Old 11-19-2013, 03:54 PM   #15
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,853
Quote:
Originally Posted by pacanis View Post
That's you? Should we call you Olga... or Heidi?

I buy rib eyes by the loin, so I'll assume the "lip" is there. It's certainly not a prime loin or anything at under 5 bucks a lb and I never trim anything. There isn't any gristle to speak of. Fat yes, gristle no.
I've noticed though that different areas seem to have different meat cuts available, so maybe the ones that come into my area are trimmed more.
Nah, that actually doesn't represent me at all But the brown-haired one I found was blushing and that wasn't appropriate
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 11-19-2013, 04:00 PM   #16
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,853
Quote:
Originally Posted by Roll_Bones View Post
I have never seen gristle on a ribeye either.

The porterhouse (strip portion) would have gristle, not the ribeye.
I haven't had a rib-eye in a few years because I really disliked the last one I had; it was served in a very nice restaurant, and about 1/3 of the serving was left on the plate because it was inedible.

The porterhouse or strip steak has some marbling within and most of the fat around the outside, so I can trim it easily and eat what I want of the fat.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 11-19-2013, 04:20 PM   #17
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
All it takes is one time bad to turn you off of something for sure.
Probably why I don't eat lamb chops today. And why I don't like spiders.
Hard to believe I used to pick daddy long legs up by their legs as a kid
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 11-19-2013, 06:25 PM   #18
Head Chef
 
Join Date: Oct 2011
Posts: 1,759
GG said:
"I haven't had a rib-eye in a few years because I really disliked the last one I had; it was served in a very nice restaurant, and about 1/3 of the serving was left on the plate because it was inedible."

That's too bad! That would turn me off too. I haven't eaten a rib eye in a restaurant for more than a few decades (can't remember if it was good or bad) but all the ones I've bought in the markets (when they're on sale) are always tender and flavorful, lips and all.
Oh, except for one bought at a low price at a less than great market---- it
was tough and gristly.

Maybe one day you'll try a rib-eye again.
__________________
cave76 is offline   Reply With Quote
Old 11-19-2013, 06:44 PM   #19
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,853
Hm. Well, DH's birthday is Thursday and he wants surf 'n turf instead of lasagna this year. I'll see how the meats look tomorrow.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 11-19-2013, 06:49 PM   #20
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,358
For a long time I was a NY strip fan. A few years ago I switched to ribeyes and I'm pleased with the difference. Properly grilled they have a lot better flavor. Probably from all that internal fat.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Reply

Tags
steak

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:50 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.