In article <[email hidden]>,
Steve Wertz said:Nancy Young said:We've used a couple of rib roasts from Costco that way this
year. Cut them into four or five thick steaks and grill them.
Cut that into slices and it's a meal fit for a king.That's really the way to do it. I usually have the butchers cut
me off the large end bone of a rib roast if I just want a steak
rather than a roast. Leave the rest for the roasters.I really don't like the small end - which is more like a strip
steak. I prefer the muscles you see in the proportions I
pictured. I prefer even more of the "cap", but this is as best I
could do for $25.That was a slice of the cap I showed in the close-up, FWIW. It
has the best texture and cooks up much better than the actual
"eye". Some steak houses actually discard or trim this piece in
favor of the small end for customer preference. I think they're
friggen nuts.-sw
And I totally agree...
I'm still not up to spending $8.00 per lb. for even my favorite steak.
<sigh> But, HEB has strip steaks right now for $5.99, and some selected
T-bones. I bought 5 nice steaks for $24.00 this morning. I'll enjoy them
at a later date as I already had meat thawed that needed to be used.
I love beef but can seldom afford it any more. :-(
Anyone want to split a whole calf in the Austin area?
--
Peace, Om
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