Last night’s Supper.
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Ribeye that Kroger has on sale.
That was kinda a joke they actually the same steak.i owned a meat market for 20 years.i would have 2 customers come in together one would order ribeyes and other delmonicos.i would cut them off same roll and place delmonicos long ways in a tray and ribeyes short way.just charge a $1 more a pound for the delmonicos
OR...you discounted the ribeye's a $1 a pound......
I always thought the delmonico steak was just the center of the ribeye.
Ribeye, Delmonico, and cowboy steaks are all cuts of beef that come from different parts of the animal and offer distinct characteristics. Here's a breakdown of each steak and their differences:
Ultimately, the best steak for you would depend on your personal preferences for flavor, tenderness, and presentation. It's worth trying each of these steaks to determine which one suits your taste preferences the most.
- Ribeye Steak: The ribeye steak is cut from the rib section of the beef, specifically from the rib primal. It is known for its marbling, which refers to the intramuscular fat that runs through the meat, giving it a rich flavor and juiciness. Ribeye steaks are generally tender and flavorful due to the fat content. They are often considered one of the most popular and highly regarded cuts of steak.
- Delmonico Steak: The term "Delmonico" can refer to different cuts of steak, depending on the region. In general, Delmonico steaks are boneless cuts that are often taken from the rib or ribeye section. Some variations of Delmonico steak may also be cut from the strip loin or the chuck eye. They are typically well-marbled and offer tenderness and flavor similar to ribeye steaks. However, the exact characteristics of a Delmonico steak can vary depending on the butcher or the restaurant.
- Cowboy Steak: The cowboy steak, also known as a tomahawk steak, is a bone-in ribeye steak. It gets its name from the long bone left attached, resembling a tomahawk axe. The bone is frenched, which means the meat is trimmed away from the bone for an appealing presentation. Cowboy steaks are generally larger and thicker than traditional ribeye steaks, often weighing between 24 to 30 ounces (680 to 850 grams). They are prized for their tenderness, juiciness, and rich flavor, thanks to the combination of the marbling and the bone-in factor.
Ultimately, the best steak for you would depend on your personal preferences for flavor, tenderness, and presentation. It's worth trying each of these steaks to determine which one suits your taste preferences the most.
Makes my mouth water just reading that, remembering how good that last one was!
I always tell folks the same cuts of beef and hogs is no different than the 70s those 30’ meat counters turned into 100fters so butchers invented new names.
Ex: thick sirloin—London Broil
Hog shoulder- picnic ham and Boston butt neither has anything to do with the ham
Chickens had 10 pieces they just started splitting and making 8 left off the back and pulley bone you get more per # with the back attached to breast and leg qt.
Ex: thick sirloin—London Broil
Hog shoulder- picnic ham and Boston butt neither has anything to do with the ham
Chickens had 10 pieces they just started splitting and making 8 left off the back and pulley bone you get more per # with the back attached to breast and leg qt.
My son in law used to cut meat and worked part time until he went full time with UPS, he got a lot of experience and knowledge on cutting meat. He does most all his own especially deer deboning and packing it in coolers to drain. Then cutting it up or have it cubed.
