Steak >>> your local big name grocery?????>>choice

#1
UTVOLKeith

UTVOLKeith

punished good deeds
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Jul 11, 2010
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#1
"Choice" meat is what we hope we pay extra for.

ribeye with a big ole fat eye and red "lean" meat all over>>>>>>>>>>>


Who are you >>>are you dieting???????????????

I have to tip my brand store butcher to get the choice steaks they put on sale.....

wtf is wrong with you people???/
 
#2
#2
Any marbling is a sin it is to be made to ground chuck....


bunch of dieters!!!!!!!!!!
 
#3
#3
danger_i_missed_my_meds_buttons-r585d8083b2af43ef98837ed90049fbcd_x7j3i_8byvr_324.jpg
 
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#4
#4
We just buy part of a cow. Normally 3-4 neighbors split one up and take an equal portion of the meat. 1/4 cow gets you around 75-100lbs of meat, all sections, butchered into steaks, loins, ground beef etc. Averages out to around $3 bucks a pound.
 
#5
#5
YorkVol said:
We just buy part of a cow. Normally 3-4 neighbors split one up and take an equal portion of the meat. 1/4 cow gets you around 75-100lbs of meat, all sections, butchered into steaks, loins, ground beef etc. Averages out to around $3 bucks a pound.
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its called a side of beef

and one half is not the same as the other

you yankees...

you are ruining me in more ways than one
 
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#7
#7
How did I know this was a Keith thread before I opened it?
 
#11
#11
I go to a local small butcher. We have several great ones here. In fact, I'm going today. I don't normally buy meat at grocery stores except for Fareway.
 
#13
#13
The only thing I don't get is people who will go to the trouble/expense of buying a nice piece of beef only to cook it into a briquette. WTH is that about?
 
#14
#14
UTVOLKeith said:
its called a side of beef

and one half is not the same as the other

you yankees...

you are ruining me in more ways than one
Click to expand...

1. Don't care...side of beef...I'll take the South side as it face the sun so the meat is probably already done to my taste.

2. Not a yankee


3. Don't blame me for your problems
 
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#15
#15
flat iron sealpacked at Kroger for steak. All marbling inside. Juices stay in and no wasted meat. Not the same as flank or skirt. Cook to @ medium, slice up and cut with a fork

sealpacked bison for burgers. Mix with creole or cavenders and grill to medium. No gristle, no fat, very lean. Considered "game" and healthier.

What you save on steaks to feed a family by buying flat iron @ $9 to serve 2/3, you will spend a little extra on bison.

later, rednecks
 
#21
#21
For quality steaks, we go to a local butcher.
( also pork shoulders )

As far as my steaks :
Knock the horns off, wipe its butt and put it on the plate.
 
#22
#22
Obsessed said:
As far as my steaks :
Knock the horns off, wipe its butt and put it on the plate.
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My reply once to "How would you like your steak cooked?" was "Tell it the funniest joke you know and when it's finished laughing bring it out."
 
#23
#23
hndog609 said:
My reply once to "How would you like your steak cooked?" was "Tell it the funniest joke you know and when it's finished laughing bring it out."
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That's it. I want to taste it. The full flavor of the meat. Cheap steaks I'll cook a little longer. (Medium rare) mainly because of taste.
 
#24
#24
I posted this before but Costco has a small selection of prime beef. I've gotten the top sirloin prime a couple times ($7-8/lb) and found it to be as tender as most store's filet mignon.
 
#25
#25
The fat is where the flavor comes from. I've worn my jaw out on some ultra lean grass fed stuff and it was no fun. Don't like marbling? Buy a steak knife. >>>>>Drops mike. Flips double middle fingers.
 
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