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Author Topic: Ribeye from a rib roast, preference question  (Read 961 times)

Offline Boss .300 winmag

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Re: Ribeye from a rib roast, preference question
« Reply #25 on: February 13, 2018, 04:31:38 PM »
I've never heard of " BUTTER STEAKS " until I moved to Az. OMG are they good, no, GREAT.  They are a cousin to the RIB EYE'S.
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Offline DoubleJ

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Re: Ribeye from a rib roast, preference question
« Reply #26 on: February 13, 2018, 05:53:59 PM »
I've never heard of " BUTTER STEAKS " until I moved to Az. OMG are they good, no, GREAT.  They are a cousin to the RIB EYE'S.

Possibly a chuck eye?  I LOVE those too.  I buy chuck rolls at cash and carry and always cut the chuck eye's off and package those separately.  Basically a ribeye but just a smidge too far forward to be considered a "ribeye"
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Offline The scout

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Re: Ribeye from a rib roast, preference question
« Reply #27 on: February 13, 2018, 06:52:15 PM »
 :yeah: chuck eye is my favorite. The local butcher saves them for us

Offline CAMPMEAT

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Re: Ribeye from a rib roast, preference question
« Reply #28 on: February 13, 2018, 08:01:21 PM »
I've never heard of " BUTTER STEAKS " until I moved to Az. OMG are they good, no, GREAT.  They are a cousin to the RIB EYE'S.
.

Do tell.  :dunno:


I can't really explain what they are. All I can say is they are just as good as a Ribeye and cheaper. I'd say you'd to google them. They only come boneless, at least down here. They're not a chuck roast.
I could care less about what anybody says..............

Offline Timberstalker

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Re: Ribeye from a rib roast, preference question
« Reply #29 on: February 13, 2018, 08:04:34 PM »
Campmeat:
Are you sure it isnít a butler steak?  Otherwise known as a Flat Iron?
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Offline CAMPMEAT

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Re: Ribeye from a rib roast, preference question
« Reply #30 on: February 14, 2018, 12:14:01 PM »
Campmeat:
Are you sure it isnít a butler steak?  Otherwise known as a Flat Iron?



Not a Flat Iron. I asked the butcher this morning and he said it's a chuck eye.... I just reread what I said,  :sry:


« Last Edit: February 14, 2018, 03:53:22 PM by CAMPMEAT »
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Offline Woodchuck

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Re: Ribeye from a rib roast, preference question
« Reply #31 on: February 14, 2018, 12:15:18 PM »
Chuck Eye
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Offline 92xj

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Re: Ribeye from a rib roast, preference question
« Reply #32 on: February 14, 2018, 12:23:13 PM »
Brown eye
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Offline Woodchuck

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Antlered rabbit tastes like chicken


Inuendo, wasn't he an Italian proctoligist?

Disclaimer: This my SWAG. Not even an opinion. This is not my version of a 14th hand version of a fairy tale. It is also not the opinion of the Hunt Wa. site, it's owner, or any of the moderators or admins, not even me. Scouts honor. :salute:

Offline 92xj

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Re: Ribeye from a rib roast, preference question
« Reply #34 on: February 14, 2018, 12:27:30 PM »
Don't eat that steak
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Offline Woodchuck

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Re: Ribeye from a rib roast, preference question
« Reply #35 on: February 14, 2018, 12:30:27 PM »
 :yeah: Solid advice
Antlered rabbit tastes like chicken


Inuendo, wasn't he an Italian proctoligist?

Disclaimer: This my SWAG. Not even an opinion. This is not my version of a 14th hand version of a fairy tale. It is also not the opinion of the Hunt Wa. site, it's owner, or any of the moderators or admins, not even me. Scouts honor. :salute:

Offline DaveMonti

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Re: Ribeye from a rib roast, preference question
« Reply #36 on: February 14, 2018, 12:42:49 PM »
I sense a sideways shift to this thread. 

Offline CAMPMEAT

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Re: Ribeye from a rib roast, preference question
« Reply #37 on: February 14, 2018, 12:54:38 PM »
I could care less about what anybody says..............

Offline 92xj

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Re: Ribeye from a rib roast, preference question
« Reply #38 on: February 14, 2018, 01:04:23 PM »
Balloon knot...
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Re: Ribeye from a rib roast, preference question
« Reply #39 on: February 14, 2018, 01:05:27 PM »
You guys are horrible  :chuckle: :chuckle:
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Offline Special T

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Re: Ribeye from a rib roast, preference question
« Reply #40 on: February 14, 2018, 01:09:55 PM »
I don't trim a thing, sous vide, torch and I can crank one out better than any restaurant I have ever eaten at.
have you found that sous vide first, torch second to be best order?

Yep, 137 for 6 hours then hit it with the weed burner and serve.  We did a true Prime from Costco for Christmas and it was outrageous.  Choice is very, very good, but the prime was crazy.

I'm a medium rare man - 130 for 8-12 hours, encrusted with herbs and seasonings and garlic. Finished it off in the oven at 475 for 20 minutes and a 45 minute rest. Best Thanksgiving ever. Turkey sucks.

Me too, perfect medium rare.  The torch probably finishes it much less than the oven, Iím on it less than a minute for a great sear.  Pic actually looks more cooked than it was, definitely on the rare side of medium rare throughout.



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Offline DoubleJ

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Re: Ribeye from a rib roast, preference question
« Reply #41 on: February 14, 2018, 03:42:00 PM »
Campmeat:
Are you sure it isnít a butler steak?  Otherwise known as a Flat Iron?



Not a Flat Iron. I asked the butcher this morning and he said it's a chuck roast cut..

Chuck eye

2:40 mark



This is what I do with my chuck rolls for the most part.  I take the chuck eyes, then I cut 3 or 4 chuck roasts off depending on what's in the freezer and then I grind the rest.  I don't do the thin chuck steaks or the short ribs he does in the video.  Just chuck eyes, chuck roasts, and ground
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Offline CAMPMEAT

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Re: Ribeye from a rib roast, preference question
« Reply #42 on: February 14, 2018, 03:58:21 PM »
For any of you guys that go hunting near Republic, Andersons has CHUCK MOCK TENDERS. I used to buy them all when they had chuck roasts on sale.
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