What’s on the menu!

The Dude · 03-25-2021, 03:50 PM

Originally Posted by st thomas

I don’t think I ever heard of it , I’ll ask the butcher at rouses. We usually buy a rack of ribeyes and have them cut in 1.5 inch I always found u can que them to anyone’s liking , hanger steaks next!

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I don’t think Rouses would have it. Unfortunately most grocery stores get their meat already broken down into subprimal cuts. They will get In packers, like whole brisket, whole tenderloin, ribeye, etc and most of the work is just cutting steaks and trimming. You will likely have to go to a small butcher who buys bigger cuts and breaks them down from there. Sadly these guys are a dying breed. If you can’t find a local butcher that has them he could definitely order them for you. There’s only one steak per cow so unless he’s processing a lot of meat he may not have many of them. Have him do the trimming for you and make sure you sear it in a blazing hot pan or really close to the heat source on your grill. Cook it to almost medium as it will be kind of tough rare or mid rare. So worth it though.

03-25-2021, 03:50 PM	#11
The Dude 5000 POSTS! + Join Date: Jul 2011 Posts: 9,055	Re: What’s on the menu! Originally Posted by st thomas I don’t think I ever heard of it , I’ll ask the butcher at rouses. We usually buy a rack of ribeyes and have them cut in 1.5 inch I always found u can que them to anyone’s liking , hanger steaks next! Sent from my iPhone using Tapatalk I don’t think Rouses would have it. Unfortunately most grocery stores get their meat already broken down into subprimal cuts. They will get In packers, like whole brisket, whole tenderloin, ribeye, etc and most of the work is just cutting steaks and trimming. You will likely have to go to a small butcher who buys bigger cuts and breaks them down from there. Sadly these guys are a dying breed. If you can’t find a local butcher that has them he could definitely order them for you. There’s only one steak per cow so unless he’s processing a lot of meat he may not have many of them. Have him do the trimming for you and make sure you sear it in a blazing hot pan or really close to the heat source on your grill. Cook it to almost medium as it will be kind of tough rare or mid rare. So worth it though. st thomas and K Major like this.
The Dude 5000 POSTS! + Join Date: Jul 2011 Posts: 9,055	"Where life had no value, death, sometimes, had its price. That is why the bounty killers appeared."

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