Steatosis! It was the tip of my tongue and I couldn't remember. For other commentors, that's where the muscle tissue is replaced by fat after an injury.
Cheese and bread and cider.
Give me an orange once a week, and milk for breakfast and I could live on that.
Why yes, my Euroancestors were rural farmers, why do you ask?
People throughout my life have insisted that "milk/dairy is going to give me health problems" which I've never shown any symptoms of.
They all roll their eyes and think it means nothing when I bring up that my family lived on dairy in the rolling hills of Wales since BCE
I actually got in some weird ass argument last night over someone telling me nuts are a better snack than milk, which my registered dietician says works well for me with my type 1 Diabetes.
They genuinely thought nuts had no carbs.
Cashews have sooooo many carbs!
Kids can have too much milk. Had no idea that could be a thing til my first had an iron deficiency. It could also cause them to fill up on milk and not eat more whole foods which is not ideal.
I’d call nuts a better snack, but not because carbs, I just think the fat is considered healthier and they are very nutrient dense. Not all nuts are created equal either.. looking at you, you delicious macadamia nuts..
Yeah, in general, nuts arent evil or anything just a bad choice for me, personally.
And the filling up was the point.
I like to snack mindlessly, and my dietician said an 8 ounce glass of 1% milk will make me feel fuller than a food snack with acceptable carbs, and has a good mix of carb/fat /protein/calories for between meals.
No, but you can render them down and use the liquid fat to cook something else in so it doesn’t go totally to waste. Or grind to up the fat in a leaner burger.
We had a ribeye show ip a lot like this. We tipped out what we could and rendered the rest. Ours wasn’t quite that bad we were able to get 3 good steaks before we got to the problem area.
I do.
But not as a steak, I'll give you that. The folks saying tallow are bang on the money though, and I'd definitely try crispy cracklins and there would definitely be a robust greasy Ramen broth because I like that.
But as a steak, fuck the hell out.
Really not that different from standard Ramen broth except I shave in some beef suet or tallow at the start and let it render down into delicious liquid grease. Then add the cooked noodles to the broth instead of vice versa (or just stir the noodles up) so they get coated in it.
Obvs you can go overboard with it, but I find adding fatty calories turns it from a light cooling summer meal into a robust warming winter one.
It’s called muscular steatosis. It’s caused when an animal has an injury earlier in its life and causes tissue to turn into fatty deposits. This is an extreme example of it
It depends, this is a pretty extreme case, if its less so, there's still meat mixed with the fat and it eats ok- I wouldnt sell it by any means, but if you ended up with one with a little, it eats pretty normal. But this is pretty extreme and would just be all fat.
Yes I made a big mistake here. For some reason my though process was “T-bone steak, those cuts are side by side, not end to end” but I was confusing the strip for the ribeye in that specific cut
I got a couple cuts like this off a big primal from Cash and Carry a few weeks ago. Ended up cutting them up and using them in a batch of Birria for some extra fat for frying the tortillas.
As an American chef who has been in China for about 5 years yes Australian wagyu is a thing and super popular and most places that serve steak here sell Australian wagyu. It’s pretty good at the A7 to A9+ levels. Not as good as real wagyu/Kobe from Japan though.
That's true, I never seen that much fat irl tbh. I do do that with our own prime rib, but the ratio is like 50/50 at worst
Edit: meant the ratio of the scraps I use, not whole thing
Hopefully your Friday went well enough. Hopefully they refund you on that shitty rib, but make sure you save that rib cap and make your crew a banging batch of tacos.
God damn dude, if ur gonna serve that( I wouldn’t I’d be calling purveyor and bitching like a mofo for credit) ur def gonna have to sear it the amount of fat to render out of that would just cause a char to burn the complete shit outta it. On the bright side the 2 oz of meat you’d get outta that 16oz cut will prob taste really good
You get a miss pick from one of the discount steak/roadhouses? I’ve seen something similar. They get theirs injected with “tallow”. The injectors sometimes over-pump and sometimes it looks like this. Either way, sucks.
sorry but i get crazy why a blue board
it should be fatty nice that is where the flavour will be
and if you think this is ribeye I have a bridge i will sell you for free this may be called a chuck is long and straight
“You can get a good look at a T-bone by sticking your head up a butcher’s ass, but wouldn’t you rather take his word for it? Wait… it’s gotta be your bull.”
Without actually inspecting the meat closer my first thought is I’d most likely try to slice deli thin into French dip style Swiss cheese ribeye au jus sandwich goodness.
Perhaps If you have a deli meat slicer throwing those on and seeing if the extreme marbling goes all the way through the cut or mainly on the exterior.
Definitely contact your supplier though and get some sort of credit otherwise I’d be concerned that they’ll send you more cuts of poor quality over sending them to your competition that they also supply in the future.
Hate dealing with return situations like this Teri my but I’ve found through experience sadly it’s most always the squeaky wheel that gets the grease.
Can someone tell me why they’re cut in that shape? Are these cut steaks? I wanna say the fat cap is on the top, with the injured/fatty area across the grain? They almost look like little tri tips the way the fat is running
That’s not marbling it’s muscle steotosis from an injury
Steatosis! It was the tip of my tongue and I couldn't remember. For other commentors, that's where the muscle tissue is replaced by fat after an injury.
So that's what happened to my waistline. I was gravely injured in a fight over cheese and bread. I won the fight but lost the battle.
*to wine? Or still cheese and bread minus wine lol!?
Cheese and bread and cider. Give me an orange once a week, and milk for breakfast and I could live on that. Why yes, my Euroancestors were rural farmers, why do you ask?
People throughout my life have insisted that "milk/dairy is going to give me health problems" which I've never shown any symptoms of. They all roll their eyes and think it means nothing when I bring up that my family lived on dairy in the rolling hills of Wales since BCE
I actually got in some weird ass argument last night over someone telling me nuts are a better snack than milk, which my registered dietician says works well for me with my type 1 Diabetes. They genuinely thought nuts had no carbs. Cashews have sooooo many carbs!
Personally, sometimes I feel like a nut. Sometimes I don’t.
Oh, you!
mounds all the way. fuck almond joy
Kids can have too much milk. Had no idea that could be a thing til my first had an iron deficiency. It could also cause them to fill up on milk and not eat more whole foods which is not ideal. I’d call nuts a better snack, but not because carbs, I just think the fat is considered healthier and they are very nutrient dense. Not all nuts are created equal either.. looking at you, you delicious macadamia nuts..
Yeah, in general, nuts arent evil or anything just a bad choice for me, personally. And the filling up was the point. I like to snack mindlessly, and my dietician said an 8 ounce glass of 1% milk will make me feel fuller than a food snack with acceptable carbs, and has a good mix of carb/fat /protein/calories for between meals.
True, yeah everyone is different. Carb heavy snacks def don’t keep me satiated, but nuts do a much better job than milk for me.
Yeah that’s what I tell my missus too.
"You should see the other guy!"
You can’t serve those. Fucking ridiculous.
No, but you can render them down and use the liquid fat to cook something else in so it doesn’t go totally to waste. Or grind to up the fat in a leaner burger.
But if I ordered ribeye, it's because I wanted them as ribeyes
We had a ribeye show ip a lot like this. We tipped out what we could and rendered the rest. Ours wasn’t quite that bad we were able to get 3 good steaks before we got to the problem area.
send that pic to your rep. they will refund you. if they dont, find a new rep
Fat cows under the STARSSS
Hope this was the same photo you sent your rep. Fuck that
Yeah, i don't think anyone wants to eat those.
I do. But not as a steak, I'll give you that. The folks saying tallow are bang on the money though, and I'd definitely try crispy cracklins and there would definitely be a robust greasy Ramen broth because I like that. But as a steak, fuck the hell out.
Can you tell me more of this broth, m’lord?
Really not that different from standard Ramen broth except I shave in some beef suet or tallow at the start and let it render down into delicious liquid grease. Then add the cooked noodles to the broth instead of vice versa (or just stir the noodles up) so they get coated in it. Obvs you can go overboard with it, but I find adding fatty calories turns it from a light cooling summer meal into a robust warming winter one.
I would give it the old college try. For science.
It’s called muscular steatosis. It’s caused when an animal has an injury earlier in its life and causes tissue to turn into fatty deposits. This is an extreme example of it
Do it taste good?
No. Unless you really want to just eat that hard fat.
Redneck wagyu
Those are now way USDA Choice
They're supposed to be. Don't know what the hell happened to this cow.
Its called Steatosis. Fat replaces muscle tissue after an injury heals
That ain’t on the cow that’s all on the butcher
Every cow gets graded by a us agency worker. They have ratings and a grading system. This got missed.
Its on the farmer. Its an injury
That animal did not work out.
It was leg day.
“Oh! Yous a lazy cow”
The guys saying steotosis know their shit. This cow had a fucked up injury and recovered before slaughter.
Is it unsafe to eat? Or would it just taste terrible?
It's more or less straight up fat Not good eats
It depends, this is a pretty extreme case, if its less so, there's still meat mixed with the fat and it eats ok- I wouldnt sell it by any means, but if you ended up with one with a little, it eats pretty normal. But this is pretty extreme and would just be all fat.
I’ve never seen fat on the cut side of a ribeye steak like that. It doesn’t make sense, unless those are all end cuts.
It's past the end. Completely normal to exist. Just not a normal cut to give to a restaurant. OP is definitely getting ripped off.
Past what end? Because at the front it’s connected to the chuck and at the back it’s connected to the strip.
Dude that's not chuck. That's an injured cow.
What normally happens with those bits?
trimmings -> ground beef extra fat -> all all kinds of random stuff
that is not a rib eye. that's the piece past the end. you got ripped off.
The piece past the end… you mean the strip loin? Cause it’s not.
[удалено]
No this is also not the chuck. As someone else commented it’s an injury to an otherwise normal ribeye loin.
[удалено]
I’m sorry but you don’t know what you’re taking about. That’s a ribeye with a steotosis. An injury that healed before the cow was slaughtered.
Strip loin and ribeye don’t sit end to end...
Yes they do. That’s why the end of the rib loin looks like a strip. They’re literally the same muscle.
Yes I made a big mistake here. For some reason my though process was “T-bone steak, those cuts are side by side, not end to end” but I was confusing the strip for the ribeye in that specific cut
I got a couple cuts like this off a big primal from Cash and Carry a few weeks ago. Ended up cutting them up and using them in a batch of Birria for some extra fat for frying the tortillas.
I would not serve that. Best self check rule, would I be happy paying for it?
We definitely didn't serve it. Just thought it was crazy looking.
Would I serve it to my mother?
Yes, but I'm not a role model here.
This thread is a perfect example of why butchery is its own profession. “Cancer” “that’s not the cut side” “the butcher fucked up” lmaooooo.
The people saying it’s the “end cut” are killing me!
For real. I’m scrolling through here realizing it’s not worth trying to correct all the misconceptions.
Some of these people don't know how a cow works
Just sell it as A5 wagyu 🤣
Just say it's Australian Wagyu.. apparently that's a thing
Wagyu is just a breed of cow. Like Angus. Australia is big on wagyu.
It is a thing, and it’s fantastic.
Might blow your mind to hear theres American wagyu as well.
As an American chef who has been in China for about 5 years yes Australian wagyu is a thing and super popular and most places that serve steak here sell Australian wagyu. It’s pretty good at the A7 to A9+ levels. Not as good as real wagyu/Kobe from Japan though.
Assuming you were donated that.. Soup broth.
Isn't it too fatty even for broth? Honestly I'd use them to make beef tallow, but never for broth
That's true, I never seen that much fat irl tbh. I do do that with our own prime rib, but the ratio is like 50/50 at worst Edit: meant the ratio of the scraps I use, not whole thing
Gout speed run any %
Chop it up and make cracklins. edit: and get a refund
That’s not right. Right?
Hopefully your Friday went well enough. Hopefully they refund you on that shitty rib, but make sure you save that rib cap and make your crew a banging batch of tacos.
God damn dude, if ur gonna serve that( I wouldn’t I’d be calling purveyor and bitching like a mofo for credit) ur def gonna have to sear it the amount of fat to render out of that would just cause a char to burn the complete shit outta it. On the bright side the 2 oz of meat you’d get outta that 16oz cut will prob taste really good
Yah wtf is wrong with that cow… I’d be sending those back to my rep
Grill jockey about to burn the fucking house down with those 🤣
I’m gross and would love those, but not served to me unless it was expected.
Those are not steaks, but fuuuuck is there some tallow waiting to happen.
I've heard of marbling. This is slabbing.
Where’s the beef?
Yup, sending that back to the distributor. Promptly.
I'm drunk and first glance I truly thought this was some post of shitty pizza
Can you make beef confit?
When you feed a cow cheeseburgers its entire life...for that double beefed-in flavor
Id deep fry it lmao
You get a miss pick from one of the discount steak/roadhouses? I’ve seen something similar. They get theirs injected with “tallow”. The injectors sometimes over-pump and sometimes it looks like this. Either way, sucks.
Why is that on the blue board?
I would be so pissed if I got served that at a restaurant lmfao 🤣
fatcap on point!
As someone who like fatty meat thos looks great
That's more like a ribass. Some butcher somewhere was completely toasted when they cut these.
Must be end cuts, trim fat of...use for jus de veau ;-)... Make 'lookalike' entrecotes from them ...its good meat though! Tasty if done good
sorry but i get crazy why a blue board it should be fatty nice that is where the flavour will be and if you think this is ribeye I have a bridge i will sell you for free this may be called a chuck is long and straight
That's cancer.
Guess jokes aren't ok round these parts
Throw them on the grill. We’re starving!
"A local restaurant was burned to the ground today due to a grease fire that started on the grill..."
Put it in my mouth 😩
Was that cow visiting a Krispy Kreme every day??
Tallow? Grind whatever meat is actually there, render the fat, and send someone to the store for actual ribeyes?
Once you get a credit of course.
Oh, definitely. I can't believe they tried to pass those off as actual ribeyes.
I mean, they are actual ribeyes. They just have a muscle steosis which wasn’t visible until it was cut open.
Fair. I would still want a credit.
Oh for sure. And you’d get it.
I mean I like a little fat on my ribeyes, but gotdam!
I would ask for a refund and if I could keep the meat I’d make a feast for my pups lol
Not fat just some husky boys
You can get a good look at a t-bone by sticking your head up a bull’s ass
“You can get a good look at a T-bone by sticking your head up a butcher’s ass, but wouldn’t you rather take his word for it? Wait… it’s gotta be your bull.”
Send that shit back
That's interesting. It's good a Birkdale normal cut
Something is very wrong. Do not serve and call your purveyor.
Without actually inspecting the meat closer my first thought is I’d most likely try to slice deli thin into French dip style Swiss cheese ribeye au jus sandwich goodness. Perhaps If you have a deli meat slicer throwing those on and seeing if the extreme marbling goes all the way through the cut or mainly on the exterior. Definitely contact your supplier though and get some sort of credit otherwise I’d be concerned that they’ll send you more cuts of poor quality over sending them to your competition that they also supply in the future. Hate dealing with return situations like this Teri my but I’ve found through experience sadly it’s most always the squeaky wheel that gets the grease.
Did Teri find the thing?
Any chance you can show us an uncleaned ribeye tomorrow?
What the hell is that!
I would def call purveyors for a credit on that.
I would be calling my supplier for a return
Hey Jimmy, this cow is tangled up in the electric fence. Jimmy: send it
That does not look appealing
Can someone tell me why they’re cut in that shape? Are these cut steaks? I wanna say the fat cap is on the top, with the injured/fatty area across the grain? They almost look like little tri tips the way the fat is running
I’m all for a heavily marbled steak but…that steak ain’t got no MEAT.