Im a ribeye guy also but like you said earlier if its prepared right and not over cooked and dry makes all the difference in the world.It's just basically a muscle of the animal that is also sold as a skirt steak. Some say it is as tender as a tenderloin but again, that's just a preference of some people. I cut meat for 10 years before I moved over to the wholesale side of the business and I never saw anyone in our market keep it for themselves. I'm a ribeye and strip guy myself. The muscles that only produce 1 or 2 cuts per animal were never really popular in our meat case. Those cuts usually wound up in one of the lean grinds we produced.
Thats what he and she said.Yeah the shrink is worrisome.
It's as much an experiment for me as anything. I want to try dry aging and then butter aging after that. Then do a comparison. Some say butter aged even outdoes dry age...but that's even more money down the drain. Probably will be a 1 time thing for the butter aged.
Meanwhile I'll be out trying to catch me some cicadas to eat![]()
She seems OK. She is working at Splash Country. Thank you for asking. She says her leg is sore but that is not surprising. The deputy said the guy passed a field sobriety test and that's the last I heard.@drvenner is your daughter ok today? Sometimes the soreness sets in the next day.
Also, was the bum drunk or high.
I don’t know whether to listen to mom or dad on this one.. which one of you swings a belt harder?Don't listen to @Glitch, you can stay out until the street lights come on.
I don’t know whether to listen to mom or dad on this one.. which one of you swings a belt harder?
