Rib Roast Is there any cut of meat that says “OK, this must be an extravagant dinner” more than a rib roast? Before we get started let me clear the air on something: A rib roast can be a “prime rib” even if it isn’t “prime” graded. If you happen to find a prime rib […]
30 Cuts in 30 Days – Ribeye Filet
Ribeye Filet If you love the flavor and texture of a ribeye steak but have problems with the fat that is on a ribeye a ribeye filet is the answer to your prayers. I am not talking about the inter-muscular fat (also called marbling) but I am talking about the fat that surrounds and separates […]
30 Cuts in 30 Days – Cap of Ribeye
Cap of Ribeye Day two of our 5 days of ribeye continues with the cap of ribeye. Many steak lovers consider the cap of ribeye to be the best muscle on the steer. The flavor and texture of a cap of ribeye can’t be matched. Tender, beefy, juicy, and melt in your mouth. As we […]
30 Cuts in 30 Days – Rib eye Steak
Rib Eye Steak Today I am kicking off 5 straight days of cuts from the rib primal and we will start off with the rib eye steak. The rib eye (or ribeye… I go back on forth on which is proper) is considered by most steak lovers to be the best steak. I would agree […]
30 Cuts in 30 Days – Beef Tongue
Beef Tongue This is probably the one post in this series I have been dreading the most. Beef tongue… I was dreading it because I knew once I started researching I would probably be convinced to actually buy one and cook it up. I’m not sure why I have resisted for so long but after […]
