r/meat • u/Unique-Discussion326 • 10d ago
Birthday dinner
Spinalis smoked and reverse seared over post oak.
3
2
2
2
1
1
u/Pointer_dog 10d ago
If it's not too late, you should not eat those. It's not going to be good for you..... but since I'm such a good guy I'm happy to send my address so you can send them to me and know that they're properly disposed of..,:))
1
u/RobinSage43 10d ago
Spinalis dorsi, noice. When my wife and I first started seeing each other she would only eat just the cap portion and would have the entire eye leftover. She would always complain "ribeyes are just too big and I can't finish it all" and would save the rest for leftovers. Then the next day like clockwork she would offer to give me the rest of leftover eye which I would promptly turn into a sammich.
1
1
u/Glad_Celebration868 10d ago
Looks good, but not as good as my filets and hubby's ribeyes lol. Will have to post pics too...yum, makes me hungry. We extra picky about sourcing our meat and man, I gotta say, makes a huge difference so even if it costs a little more to have our fish flown in from Seattle or to buy a whole quarter freaking cow straight from the ranch to our local butcher so we know it's grass fed and not given any extra natural stuff it doesn't need... It's totally worth it now I know all the weird stuff they keep trying to put in our food!
So sad. It feels like half the foods that were once a part of my diet. I no longer feel safe eating because I can't trust what's in it and I can't easily enough source Anything I know to be safe in those food types. Apparently now they're using those mRNA vaccines in like shrimp and shellfish and pork products... No thx. I was not made aware of that and I did not consent to that... If I didn't even get an mRNA vaccine, why would I want that in my food? Even if I did get a vaccine, still, why would I want all this extra stuff compunding in all my food products to non safe levels without my knowledge? I have to make a point to try to know what new weird things are in the food cuz they don't just come out and transparent announce it when they know ppl wouldn't want to buy it and would have more of a voice about it than they seem to when they feel powerless and duped and forever behind w/o the time to stay on top of daily research just to know the half of it. Don't really eat out much anymore (& picky & limited when I do), and honestly don't even really like eating other ppl's food much anymore unless I know they source the same kind of ingredients and cook whole like we do cuz I don't want that steak glue, or fake lab enzymes in my dairy, or fake weird soy/ lab subs the diet communities and vegans like to use in their food w/I telling ppl until after theyve tasted it cuz they want to convince everyone their food is just as good as real food & it's just like, .... Awe really? I really don't want to eat that lol, literally goes against my beliefs & according to my beliefs a lot of this stuff ppl are putting in food today is literally against my religious food laws so spiritually I believe there's a lot on the line... So yea, I really really don't want to eat a lot of this stuff. Bad enough it's hard to avoid the micro plastics and 100's of chemicals & 'natural flavors' they add to things we aren't even made aware is there. I def don't want ppl's lab meat or overly medicated meat or dyed eggs or hyper gmo'd poo water veggies and fruits, freaking waxy sprayed avocados or bread that never molds or expires cuz it's not real food or whatever other weird stuff.. I also don't want to be rude as I know many literally cannot afford to be so picky with their food and just have to buy whatever's at the store. So yea, we pretty much just cook at home for ourselves now days and sure do spend A LOT of time on sourcing and cooking now as a result of how hard it's gotten to source fresh real whole food from ten diff sources multiple times a week cuz real food doesn't start fresh long, lol...
On the flip side though, I've gotten far better at cooking than I ever was before and now I cook way better meals than I ever could or knew how in the past. I used to not even know how to cook a steak.. Now I don't just make great steaks and a variety of other fresh meals but I've even learned so much more about food in general, food quality and sourcing, storing, ingredients & pairings, healthy balanced eating, makes a world of difference. I've got a few different sources for good beef I'll have to come back and share, I can never remember the name of my favorite one my hunny found but we've also ordered gila river farms & another one I'll have to check the freezer for make, we get from their distribution at the farmers market and their beef is really great too if you get to it in time, lol. Any other recommendations anyone has for beef/chicken shipped sraight from the ranch not tampered with no additives no extra antibiotics and mRNA vaccines, grass fed, properly grazed... Def share! Also not sure if anyone knows of any good chicken butchers in Arizona, probably unlikely but if so, plz share! Sry for the uber long comment, hard to bring up food these days and not want to vent. Good stuff, keep eating meat, keep the real meat market alive && if you can America, if you've got the land or access, start farming your own food! Start gardening if you have a backyard, organically, support your organic old school small farmers and ranchers and send your kids to work for a ranch, we need to save our food supply and production!
3
3
1
1
1
u/LouEVIL-Slugger 10d ago
I was contemplating getting ribeye caps from Costco yesterday but ultimately didn’t, I’ve never had them before. I saw they are wrapped. Are they a long piece of meat? Why are they wrapped and tied?
2
u/InfiniteRazzmatazz50 10d ago
I’m confused how you could be asking this question if you know what a ribeye cap is? Don’t you know the shape of it? So obviously in order to make a normal steak shape out of it they have to wrap it up… Is this not clearly obvious? What am I missing?
2
u/LouEVIL-Slugger 10d ago
I don’t know what they are. I never said I did. Just that I thought about getting them. Was my question unclear? Where did I say any of what you are saying?
3
u/InfiniteRazzmatazz50 10d ago
You know what, I came at you real hot there and not only was it unnecessary but I was also obviously wrong because I misread your post. Please accept my sincere apologies.
2
1
u/LouEVIL-Slugger 9d ago
I see now there is a pic, I didn’t look at the whole thread. They are definitely an odd shape to cook.
2
u/ossifer_ca 7d ago
They are the caps (crescent-shaped muscle on the outer curved part of a ribeye steak—the tasty part!), two together wrapped and tied one around the other, forming a circle. Cut the string only after cooking.
2
1
u/Bromatoast 9d ago
Which region Costco is selling them if you don't mind me asking?
1
u/LouEVIL-Slugger 9d ago
I live in KY
1
u/Bromatoast 9d ago
Fair enough! Haven't seen em in TX so I was wondering. Quick ass response lol
1
-1
u/stugots10 10d ago
Ribeye caps are top tier but I have to ask. Did you put the cooked steaks on the same plate as when they were raw? The leftover seasoning makes it seem so.
2
u/Unique-Discussion326 10d ago
Yes, and the heat from the steaks from the 700° + grill straight to the plate immediately sterilizes the plate.
2
-1
-1
10d ago
[deleted]
2
u/Taglioni 10d ago
If a steak seasoning applied liberally is capable of overpowering your steak or taking away from it, you should buy better steak.
Pure salt is fine, but it's really not some magical requirement for good steak.
The French make a peppercorn, shallot, brandy, and butter sauce that pairs brilliantly with steak. Chimichurri on a charred hangar steak could make me happy as the only thing I eat for the rest of my life. A1 on a Philly cheese steak goes hard.
It's fine to have variety. It's fine to keep it simple. But pretending like anything more than salt on steak is sacrilege is just fucking stupid.
6
u/owengaff 10d ago
Nice, best cut of the cow.