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Rib eye size
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<blockquote data-quote="Chris H" data-source="post: 267971" data-attributes="member: 1974"><p>I'd have to agree with dcara here. While the restaurant trade wants a consistant size for cooking and serving, the size selection will vary a good bit in the grocery. Thickness of cut can be easily controlled at retail, but a desired 1" cut on a 16 inch rib eye may be a larger piece of meat than the retail customer wants. A 1" cut on a 12 inch ribeye may be just right for that customer, but too small for the next customer.</p><p></p><p>Doc, it's not that the average retail customer doesn't know what she wants, it that what she wants is influenced by the cost, and how much she needs for that particular meal. These two variables can change quickly, or over a longer period of time.</p></blockquote><p></p>
[QUOTE="Chris H, post: 267971, member: 1974"] I'd have to agree with dcara here. While the restaurant trade wants a consistant size for cooking and serving, the size selection will vary a good bit in the grocery. Thickness of cut can be easily controlled at retail, but a desired 1" cut on a 16 inch rib eye may be a larger piece of meat than the retail customer wants. A 1" cut on a 12 inch ribeye may be just right for that customer, but too small for the next customer. Doc, it's not that the average retail customer doesn't know what she wants, it that what she wants is influenced by the cost, and how much she needs for that particular meal. These two variables can change quickly, or over a longer period of time. [/QUOTE]
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