(since the time I originally wrote this article, I found out and admit, I was completely wrong. It is the same cut of meat without the bone.)
Government spends billions of dollars protecting us from ourselves and those that would scam us. So, why doesn’t government do something about the scam meat cutters, butcher shops, and grocery stores have duped us with over the past twenty years? What I’m talking about is the "bone-in ribeye steak."
It was a genius marketing scam that has caused rib steak prices to rise and allowed countless restaurants to sell lesser quality meat as a rib-eye.
On a beef cow, just behind the shoulder is where the ribs are. Much like those of a person. Where the rib comes off the back and around the side is where the rib meat is cut from.
http://www.yoursdaily.com/food_drinks/havin_a_cow_the_types_of_steak_part_one
The eye of the rib is cut from the inside the cow’s rib. Hence the name "ribeye."
The meat outside the rib stays with the rib so there is less waste for the meat industry. That cut is called the rib steak or rib roast. It is not a "bone-in ribeye" any more than the area outside a hurricane wall would be called the outside eye of the hurricane. On a hurricane only the inner area of the wall is referred to as the eye. The same goes for a steak. Only the inner portion of the rib is the eye.
When I was a kid, in the not so distant past (although it was the last century), the rib steak was sometimes called a "cowboy steak."
I have no idea why. The ribeye was the wealthy cut, with the best flavor and the tenderest meat. The tenderloin or filet mignon was the most expensive cut which was cut from the inner roll of the sirloin just behind the ribs. It was all so easy and you knew what you were buying. Now, the stores rename the cuts to make us believe we’re buying something we’re not. The flyer in the paper says "ribeye $3.77 a pound" with a small print beside it that says "bone-in."
It’s downright dishonest and lord help the poor waitress who brings me a rib steak when I’ve ordered a ribeye. Be safe, order a t-bone or a porterhouse. Hopefully the restaurant will know the difference.
Government spends billions of dollars protecting us from ourselves and those that would scam us. So, why doesn’t government do something about the scam meat cutters, butcher shops, and grocery stores have duped us with over the past twenty years? What I’m talking about is the "bone-in ribeye steak."
It was a genius marketing scam that has caused rib steak prices to rise and allowed countless restaurants to sell lesser quality meat as a rib-eye.
On a beef cow, just behind the shoulder is where the ribs are. Much like those of a person. Where the rib comes off the back and around the side is where the rib meat is cut from.
http://www.yoursdaily.com/food_drinks/havin_a_cow_the_types_of_steak_part_one
The eye of the rib is cut from the inside the cow’s rib. Hence the name "ribeye."
The meat outside the rib stays with the rib so there is less waste for the meat industry. That cut is called the rib steak or rib roast. It is not a "bone-in ribeye" any more than the area outside a hurricane wall would be called the outside eye of the hurricane. On a hurricane only the inner area of the wall is referred to as the eye. The same goes for a steak. Only the inner portion of the rib is the eye.When I was a kid, in the not so distant past (although it was the last century), the rib steak was sometimes called a "cowboy steak."
I have no idea why. The ribeye was the wealthy cut, with the best flavor and the tenderest meat. The tenderloin or filet mignon was the most expensive cut which was cut from the inner roll of the sirloin just behind the ribs. It was all so easy and you knew what you were buying. Now, the stores rename the cuts to make us believe we’re buying something we’re not. The flyer in the paper says "ribeye $3.77 a pound" with a small print beside it that says "bone-in."It’s downright dishonest and lord help the poor waitress who brings me a rib steak when I’ve ordered a ribeye. Be safe, order a t-bone or a porterhouse. Hopefully the restaurant will know the difference.
1 comment:
Relax, I too, think this is a fair cut of meat. I just bought some (remember they are on sale). The dog likes the bones. I just think it sucks that they try to dupe us into thinking it's a ribeye. It is not.
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