We haven't eaten a grilled steak around here in a good long time. While looking for steaks I ran across some chuckeye's. Poor man's ribeye as it is sometimes called. It certainly hit the spotAttachment 442472
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We haven't eaten a grilled steak around here in a good long time. While looking for steaks I ran across some chuckeye's. Poor man's ribeye as it is sometimes called. It certainly hit the spotAttachment 442472
To me they are just as good as a ribeye! Yummy!
Absolutely just as good. Certainly a lot less expensive at about 1/3 the price
I don't think I have seen that cut around here, looks great.
It is the from where the ribeye transitions into the Chuck. A meat cutter friend turned me on to them years ago. It is not a cut you find a lot of places. It has the cap area just like a ribeye. Cooks the same as well
You had me at cap. I'll be looking for these.Quote:
Originally Posted by DockShootinJack
You had me at cap. I'll be looking for these.Quote:
Originally Posted by DockShootinJack
That is the best part of the ribeye for sure
I cubed the leftovers up. Fried them in a skillet over high heat until some of the fat rendered out and crisped the edges. Served over some Jasmin rice. It was quite tasty
I never ate one , we used to shoot woodchuck back when, but never ate them , heard they was tasty though :Rofl
You have to be further north to get woodchucks :banghead:RoflQuote:
Originally Posted by rojoguio
I can send you a groundhog. Almost the same thingQuote:
Originally Posted by Ketchn