Beef cuts renamed steak...premium names on inexpensive cuts to entice buyers

Charlotte News Observer ^ | 7/13/05 | Vicki Lee Parker

[yarddog]

The locally owned supermarket nearest us has good meat too.

I noticed the ribeyes were always good but were not marked as to grade. I once asked the butcher about that and he said it was U.S. Choice from Iowa Beef Packers. He said he had always been satisfied with their beef.

There must be a fair amount of variation among U.S. Choice because I have seen it be a little tough at some markets and other times be great.

[AGreatPer]

I too have noticed a great varience on ribeyes. I asked farmer (cattleman). They were honest and said the best goes to restaurants.

The cattlemen at markets are really good here. I try and deal with one that I became friends with. He tells me, you ask what you want and I tell you what to buy. Fair enough. He's never been wrong.

[coloradan]

The way my dad prepared them, I really liked them. I didn't feel like we were cutting costs by buying them.

[brooklin]

We didn't feel that the family was cutting cost, we didn't know that there actually were better cuts of meat. Believe me when I say that I thought that it tasted good. I still like to eat stuff that tastes good, don't care how cheap or how bad it is for you. I never did warm up to that gristle strip through the center though.

[lightingguy]

Actually he would leave it med rare on the inside. Mind you, not rare enough for me but hey, he tried.

[Revolting cat!]

And for the ladies, beefcake!

[hispanarepublicana]

LOL. Has your battery not gone dead yet?

[Revolting cat!]

For the real men among us, steak tartar. With a chaser!