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Optimum Ribeye size?
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<blockquote data-quote="pwilli3" data-source="post: 574049" data-attributes="member: 8647"><p>It's changed a bit. I'd rather cut a 1" ribeye to be about 12 oz. Producers are a bit off the mark here, but for understandable reasons. Unless the carcass price goes up there is no reason to base your decision on what the consumer wants. Until the consumer says I'm not going to pay that price for such a thin ribeye steak are we going to see smaller ribeyes going for what they are worth to the chef and the consumer. In other words, grow em big because that is what the market rewards. Keep your eye on the market though. I think big has about reached its threshold. Many chefs I know are balking at the bigger ribeyes and sirloins saying it is just too dang tough to cook such a thin steak to the temp ordered (i.e. medium rare and medium in particular). If the chefs are having that problem with trained professional cooks on high caliber equipment, Joe Blow on his backyard BBQ is producing a lot of well done instead of medium rare. When both of those consumers start wanting thicker cuts again, then grow them to that.</p><p></p><p>In the restaurant industry, cutting to thickness went away ten or more years ago. By and large, we all do it to weight now. These larger ribeyes and sirloins are making it tough for us to do it to consumer demand. Add that to the fact that consumers want smaller portions, it is REALLY tough to hit the target.</p><p>Personally, I'd be willing to pay a premium for sub-primals like ribeye and sirloin that I can cut to a good thickness of 1" to 2", but that is not what the market is rewarding right now.</p></blockquote><p></p>
[QUOTE="pwilli3, post: 574049, member: 8647"] It's changed a bit. I'd rather cut a 1" ribeye to be about 12 oz. Producers are a bit off the mark here, but for understandable reasons. Unless the carcass price goes up there is no reason to base your decision on what the consumer wants. Until the consumer says I'm not going to pay that price for such a thin ribeye steak are we going to see smaller ribeyes going for what they are worth to the chef and the consumer. In other words, grow em big because that is what the market rewards. Keep your eye on the market though. I think big has about reached its threshold. Many chefs I know are balking at the bigger ribeyes and sirloins saying it is just too dang tough to cook such a thin steak to the temp ordered (i.e. medium rare and medium in particular). If the chefs are having that problem with trained professional cooks on high caliber equipment, Joe Blow on his backyard BBQ is producing a lot of well done instead of medium rare. When both of those consumers start wanting thicker cuts again, then grow them to that. In the restaurant industry, cutting to thickness went away ten or more years ago. By and large, we all do it to weight now. These larger ribeyes and sirloins are making it tough for us to do it to consumer demand. Add that to the fact that consumers want smaller portions, it is REALLY tough to hit the target. Personally, I'd be willing to pay a premium for sub-primals like ribeye and sirloin that I can cut to a good thickness of 1" to 2", but that is not what the market is rewarding right now. [/QUOTE]
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