I usually have a porterhouse or t-bone, but had a ribeye tonight. Stupid thing had lots of random bone fragments and a couple small tough spots, nearly bent back a tooth on one of them, ruined the whole experience. Typical with this cut of steak, or did I get a cut from a cow that was hit by a truck or something?
I usually have a porterhouse or t-bone, but had a ribeye tonight. Stupid thing had lots of random bone fragments and a couple small tough spots, nearly bent back a tooth on one of them, ruined the whole experience. Typical with this cut of steak, or did I get a cut from a cow that was hit by a truck or something?
Where did you get it?
How and at what grade was it advertised as? Choice? Prime? (select?) Not too unusual to get a little bone 'dust' from a meat saw in any steak, but fragments are unacceptable.
[This message has been edited by maryjane (edited 09-03-2016).]
I've gotten Ribeye steaks before as a friend touted on and on about them being the "best". I didn't get any bone chips in the Ribeyes we bought but there did seem to be to much marbled fat for my tastes. There wasn't really any "tough" spots in it either as I recall. With all the marbled fat it was really rather tender but... in a bad way. I like the New York Strip the most personally but a Top Sirloin or Petite Sirloin works as well.
[This message has been edited by Khw (edited 09-03-2016).]
I'm a butcher, and my store gets very high quality meats, but things like ribeyes can come to us in various manners. Ribeyes, for example, can be ordered with a bone, and without. The bone-in version just has the "rib bone" and the slaughterhouse has removed an extension of the bone that further makes up the cow's vertebrae. This is why bone in rib steaks are often advertised as "semi-boneless". A Delmonico steak, is the same steak with the rib bone removed as well. Often times, the bone that I mentioned that makes up the rest of the vertebrae, is shattered in the process of splitting the cow carcass in half. These pieces can be easily overlooked at the slaughterhouse, and it's upon the meatcutter at the store to pay attention for bone fragments like this even though we were sold a "boneless rib". It's very easy to see how this gets missed when it's not expected to be there at all. My personal experience, for 80 pound boxes of boneless ribs, (each wholesale cut makes around 18 average steaks, and each box has about 6 wholesale cuts), that I find one small bone fragment per every 3rd or 4th box. Still a shame that a butcher was poor in quality assurance. I do try my best to offer meat that I would buy for myself.
