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Rate that Ribeye!
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<blockquote data-quote="Jogeephus" data-source="post: 723599" data-attributes="member: 4362"><p>Its not exactly what i"d want but I could find my way to cut around the excess fat. For what its worth, I bought some prime ribeyes last spring from a specialty butcher for $5.00 a pound. Butcher told me he couldn't sell them cause the majority of the customers thought the little flecks of fat that dotted the steaks made them too fatty. :shock: Its hard to please everyone's eye but I think the taste test will do the trick. I'd like to see a pic of one of them cooked.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 723599, member: 4362"] Its not exactly what i"d want but I could find my way to cut around the excess fat. For what its worth, I bought some prime ribeyes last spring from a specialty butcher for $5.00 a pound. Butcher told me he couldn't sell them cause the majority of the customers thought the little flecks of fat that dotted the steaks made them too fatty. :shock: Its hard to please everyone's eye but I think the taste test will do the trick. I'd like to see a pic of one of them cooked. [/QUOTE]
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