What's the last thing you ate or are currently eating?

[PegLeg45]

Grilled ribeyes and baked taters. They didn't come from our normal market and were tasty, but tougher than normal (even after I let them age some).
I guess that's what I get for $10 each. 

[MikeBjerum]

Yeah, most of them $10 ribeyes aren't really ribeye.

It is like pork.  When pork is in high demand you may notice that you get a very tender very moist ham.  A much better ham than you have had in years.  It isn't ham!  It's Butt!  If you are old school and have skills, cure a butt some time.

[tombogan03884]

My butt is fine as it thank you.
It doesn't need curing  Humph.   

[PegLeg45]

Yeah, most of them $10 ribeyes aren't really ribeye.

It is like pork.  When pork is in high demand you may notice that you get a very tender very moist ham.  A much better ham than you have had in years.  It isn't ham!  It's Butt!  If you are old school and have skills, cure a butt some time.

It was definitely ribeyes, flavor was there, just tough. 
Toughness (as you know in your profession) can be affected by multiple variables. A lot of folks don't know that a quality animal's meat can be ruined (for all practical purposes) in the last five minutes before it dies.

We have all the equipment necessary to process a steer, just haven't got one yet since our first calf was a she (but that's a good thing because we're in building mode right now).

My son does deer and wild hogs for family and friends. We have a purpose-built area for all of it. We have a close neighbor who is a USDA facility inspector and he also studied butchering processes. My son had him come over several years ago (as he was just getting going) and teach him all the cuts (of course in the electronic interweb era, all that info is at our fingertips too).

[Rastus]

Yeah, most of them $10 ribeyes aren't really ribeye.
<snip>

Alright....I hate to ask knowing you were an undertaker and all of that...what are those $10 fake ribeyes?

And I know they aren't NY Strips.....or Delmonicos....

[Sponsor]

[TAB]

Pan fried pork chops with salasa verde

[TAB]

Need to try this

[MikeBjerum]

Alright....I hate to ask knowing you were an undertaker and all of that...what are those $10 fake ribeyes?

And I know they aren't NY Strips.....or Delmonicos....

Not being on the book of faces, you may have missed my gig for the last four years.  After two years of driving for the company, I have spent the last couple years as Logistics Manager, and am currently responsible for moving over five million pounds of meat per week.

https://amigosmeat.com/chicago-2/

As you open that the rig is my old truck.  Up until two years ago, April 10, 2018, I put just over 205,000 miles on it in 26 months.

We call a lot of those cuts "Mystery Meat."  It could be ribeye or strip, but Utility or maybe as high as Select.  However, these companies, like No Name Steaks, are real good at cutting different muscles to make it look like whatever you want.  A good meat cutter can take a Choice Chuck Roll, and carve it into a steak that you think is ribeye and charge twice the price for it.  After they whittle it, and possibly pump it* (inject), you can get fooled.

*Pumping meat - Our daughter (you will see her in the CAB award photo on the website) is the Queen of hating pumped meat, and she can darn near smell it.  When we go out to eat, we all sit around evaluating our meat by sight and taste, and at least one, if not more, will be handed to her to test for pumping.  When she spits it out, always entertaining at a high end place, we all know.

[tombogan03884]

TAB, A most wonderful choice for the 1st day of Eid al Fitr that started sundown Saturday   
That's OK, I celebrate Ramadan with a noon time BLT.   

[Rastus]

Not being on the book of faces, you may have missed my gig for the last four years.  After two years of driving for the company, I have spent the last couple years as Logistics Manager, and am currently responsible for moving over five million pounds of meat per week.
<snip>
Naw...I know what you're doing now.  I was just "throwing back" to be a smart ass....

That is interesting what they do to get the look of a good cut of meat.  Also danged crooked.  Here in a couple of weeks when the fences are fixed and the front pond fills up we'll be buying some calves to fatten up.  Sometime in the future I won't have to be buying something from somewhere that somebody butchered to somehow make something look like something it isn't.  If that makes sense to you....