Hot take: The difference between a store-cut and a custom-cut ribeye is massive

I spent 6 months buying pre-cut ribeyes from the big grocery store near me. Thought they were fine until my buddy at a local shop showed me how they cut them wrong from the get go. We watched him trim a whole primal himself and the marbling was twice as thick on every single steak. Has anyone else noticed that grocery stores rush the process and mess up the yield?

3 comments

3 Comments

uma_taylor4712d ago

Oh yeah, grocery stores butcher for looks not quality every time.

tara79312d ago

Totally agree, it's like they think we only eat with our eyes or something. My wife used to buy the prettiest steaks until I grabbed a sad looking sirloin with all this fat running through it. Grilled it up and it was way more tender than that fancy center cut stuff. Now she lets me pick all the meat, the ugly ones always cook up better in my house.

stellanelson12d ago

Did you ever catch yourself grabbing the prettiest steak thinking it'd be the best? I used to be that person until a friend showed me how stores trim off all the good fat and leave the lean stuff that cooks up dry. Now I grab the ugly ones with marbling, they always taste way better.