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$9.90 per pound for Black Angus....

VanzoVanzo Posts: 125
edited 4:06PM in EggHead Forum
rib-eyes. 2" cuts, looked great but not tender at all. Flavor was good but very disappointed in the cut.

I haven't gotten any good marbled ribeyes in a while.

Oh well, just keep on trying.

Vanzo

Comments

  • RRPRRP Posts: 21,300
    not wanting to start a feud here, but you might want to look into aging a full sub-primal by yourself. It really makes for tasty, tender steaks in the end at a lot cheaper price. I recently ended a 16# one at 60 days and it produced fork tender results even though the piece was rated as choice and I bought it at SAM'S for half the price you paid. Here's a prime rib cut from that effort for the two of us.
    IMG_2195-1.jpg
    L, M, S, Mini
    Ron
    Dunlap, IL
    Re-gasketing AMERICA one yard at a time...


  • stikestike Posts: 15,597
    don't be surprised at your disappointment. "black angus" is a meaningless sales term. red or black are genetically the same thing, different hair color. grocers and restaurants have been using the words "angus" and "black angus" as though they are magic. that's due to the success of the Certified Black Angus program. most beef in this country is black angus anyway

    but not Certified Black Angus.

    "Certified Angus Beef" is another thing entirely, generally better beef. yes, all beef is USDA graded, but the CAB stuff is further selected using other criteria. it's up-sold because of that.

    but even then, there would be no difference between red certified angus beef (if there were such a thing) versus black, it's just that the black angus has better P.R.

    black angus may be 49% red angus. and i think where the angus breeds started, red is actually considered 'better'

    in the end, red vas. black is literally no different than blond versus brown hair. merely brothers and sisters with different hair color
    ed egli avea del cul fatto trombetta -Dante
  • Dave in FloridaDave in Florida Posts: 1,086
    Hope you don't mind a response from a newbie. Watch Winn-Dixie for when they run whole bone-in ribeyes. I get them for usually $4.99 a pound. You have to buy a whole ribeye. I have them cut 1 - 1 1/2 in. and get about 14 steaks. I have yet to have a bad one. Very tender and turns out great. Just another option.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
  • Dave in FloridaDave in Florida Posts: 1,086
    Hope you don't mind a response from a newbie. Watch Winn-Dixie for when they run whole bone-in ribeyes. I get them for usually $4.99 a pound. You have to buy a whole ribeye. I have them cut 1 - 1 1/2 in. and get about 14 steaks. I have yet to have a bad one. Very tender and turns out great. Just another option.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
  • MACMAC Posts: 442
    Ron

    That is absolute ART! I am wiping the drool off my key board as we speak.
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