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Old 11-18-2013, 03:13 PM   #1
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Lips-only from rib-eye steaks?

Has anyone heard of being able to buy lips-only (from rib-eye steaks?)
Even frozen and on-line?
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Old 11-18-2013, 03:24 PM   #2
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What does that even mean?
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Old 11-18-2013, 04:08 PM   #3
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Quote:
Originally Posted by cave76 View Post
Has anyone heard of being able to buy lips-only (from rib-eye steaks?)
Even frozen and on-line?

......Never have seen the lip for sale alone..............
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Old 11-18-2013, 04:09 PM   #4
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What does that even mean?

Lip-On Ribeye Beef Roast and Steak: What is it, and cooking tips
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Old 11-18-2013, 04:59 PM   #5
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Interesting, thanks. Rib-eye isn't my favorite cut. Too fatty. I like porterhouse. But I can see the argument for leaving the fat on.
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Old 11-18-2013, 05:18 PM   #6
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From the link that luckytrim posted:
"They also say that they find the lip quite flavourful."

And I personally find it to be even more flavorful than any other cut of beef. Too bad it isn't sold separately. I'd pay as much for that as for a filet of beef.

(And yes, it's fatty, which is why it's more flavorful. LOL)
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Old 11-18-2013, 05:42 PM   #7
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Quote:
Originally Posted by cave76 View Post
From the link that luckytrim posted:
"They also say that they find the lip quite flavourful."

And I personally find it to be even more flavorful than any other cut of beef. Too bad it isn't sold separately. I'd pay as much for that as for a filet of beef.

(And yes, it's fatty, which is why it's more flavorful. LOL)
I should have said gristly. I like nicely caramelized fat with the meat but when a third of the cut is too tough to eat, that's no fun for me. I know some people like to chew on the sinew, but I'm not one of them.
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Old 11-18-2013, 06:41 PM   #8
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From my experience, as a cook and meat counter manager, the lip section is usually more fat than meat. It also is very inconsistent from one animal to another. Because of this, it is a hard sell around here to leave that piece on, especially when the rib eye has no bone. You can get away with it if there is bone there, but as a rib eye, it seems like there is much more fat to meat ratio. Sometimes I try to trim as much fat from it try to save the meat and form it around the steak to make it look good. I hate having so much scrap, even if it does end up in the ground beef. Plus, it is not a true rib "eye" when there is a "lip" there. lol. Personally I like that piece well charred and salted, but every time I gobble one down, I am thinking 'there goes a year off of my life".
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Old 11-19-2013, 02:06 PM   #9
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Plus, it is not a true rib "eye" when there is a "lip" there. lol.
Ah! A 'true' rib eye can't have a 'lip'. It makes sense when put that way.

However every "rib eye steak" I've bought has the lip attached. I always rummage around in the bin to find the largest lip. I guess the butchers at all the meat markets I've bought rib eyes at didn't understand the 'true' meaning of a rib eye steak.

GG said that he felt the 'lip' was tough. Hmmmm. I've always found the lip to be the most tender part of the steak.

I shop at Safeway, a Market of Choice and a privately owned meat market.
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Old 11-19-2013, 02:12 PM   #10
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GG said that he felt the 'lip' was tough. Hmmmm. I've always found the lip to be the most tender part of the steak.
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.
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