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Rib eye size
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<blockquote data-quote="Brandonm2" data-source="post: 268092" data-attributes="member: 2095"><p>I agree completely. It is a "holiday" so nobody is working. I WAS going to grill out; but Mother insisted that we eat lunch out so we went to 'Ruby Tuesday's'. We all ordered steaks and potatoes with cokes (naturally, I have ALL of that back in the house in the fridge!). The dinner arrived with a giant helping of tastless steamed broccoli. The last time I was at the Ruby......a long long time ago we got tasty fried onions so was really disapointed with that change. The steaks were 9 ounce sirloins and were all completely square. It had no fat, no connective tissue, no seams, and a lot of tenderizer taste so I drowned it in Heinz 57(I think the big NY strips in my fridge would have been preferable). I am no meats expert; and am not sure whether we were eating some kind of chipped and formed product or just a uniquely butchered product. Does it really MATTER whether that steak was cut off of a carcass with a 12" eye or a carcass with a 15" eye? This is one of those "inside baseball" debates that I don't really think matters to people other than cattle breeders, feedlots, packers, and institutional meat buyers.</p></blockquote><p></p>
[QUOTE="Brandonm2, post: 268092, member: 2095"] I agree completely. It is a "holiday" so nobody is working. I WAS going to grill out; but Mother insisted that we eat lunch out so we went to 'Ruby Tuesday's'. We all ordered steaks and potatoes with cokes (naturally, I have ALL of that back in the house in the fridge!). The dinner arrived with a giant helping of tastless steamed broccoli. The last time I was at the Ruby......a long long time ago we got tasty fried onions so was really disapointed with that change. The steaks were 9 ounce sirloins and were all completely square. It had no fat, no connective tissue, no seams, and a lot of tenderizer taste so I drowned it in Heinz 57(I think the big NY strips in my fridge would have been preferable). I am no meats expert; and am not sure whether we were eating some kind of chipped and formed product or just a uniquely butchered product. Does it really MATTER whether that steak was cut off of a carcass with a 12" eye or a carcass with a 15" eye? This is one of those "inside baseball" debates that I don't really think matters to people other than cattle breeders, feedlots, packers, and institutional meat buyers. [/QUOTE]
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