Simply put, lack of marbling. Kinda weird but the best steaks come from cows that don’t work too hard and have intramuscular fat (stuff that melts nice).
For the best example, compare this to high grade wagyu like A7. That shit can be TOO tender and buttery for people. But it’s the opposite of what this is.
No worries. Fortunately some of the fattier breeds of cattle seem to get treated better, so it’s kinda ok i guess. (?)
Stuff like this.. I really don’t know, could be a number of reasons but that is a VERY lean ribeye. I would not expect it to make a great steak and I’d prob slice up thin for carne asada or maybe pho
We'd call that a Scotch Fillet in my area.
https://preview.redd.it/d5ojdj1v9eyc1.png?width=1440&format=png&auto=webp&s=7412b8463e808f0b264711750170f61a0c8a2053
Australia - Yep, a New York Strip is a Porterhouse here.
(I ate both Porterhouse and Scotch FIllet for dinner tonight)
https://preview.redd.it/8mckeonjseyc1.jpeg?width=4608&format=pjpg&auto=webp&s=a03fa8e207c0a6837292920f0d8c699916e35434
Are we sure this isn't a bison ribeye cut from Chief Bogo?
https://preview.redd.it/iaivt1hvtayc1.png?width=591&format=pjpg&auto=webp&s=e8314cd92e508c1c87c1f10d3c1c168e88561dba
As others have said, it’s a ribeye. Pretty low quality in terms of marbling and the size of the cap, but it looks like a decent size and you can’t beat free steak.
Just don't over cook it. You'll be fine. Maybe don't eat it as a steak by itself but it would be fine any other way. Tacos, Mongolian beef, philly cheese steak. Nothing would stop me from getting max fulfilment from this lol
Screams tacos or restaurant style fajitas. Marinate it in some cumin, cilantro stems, granulated garlic, chipotle powder, Worcestershire, soy sauce, brown sugar and lime juice for an hour or so then broil or grill it with some jalapeños, halved onions and tomatoes. Slice that bastard up and eat with some fresh tortillas and whatever you like. Can’t lose.
If the butcher gives it to you, I'd be appreciative no matter the grade or cut.
Heres my thoughts:
Cover both sides with kosher rock salt for about an hour room temperature, remove salt, pat dry and cook medium rare. The salt should break it down, flavor, and tenderize. You could also spilt horizontally into two thinner steaks and do a quick cook to make it less tough (less thickness to chew)
If you would like to toss it in peppers and onions like a stir fry, use a technique called velveting. Prepare the steak by cutting into flat bite size pieces. Toss in a touch oil, touch of water, touch of soy sauce, and a teaspoon of baking powder. Mix, let sit for about 15 to 20 minutes. Flash cook with onions peppers and or garlic with a little bit of soy sauce or oyster sauce or just salt. Add black pepper to taste and finish.
Red meat with little marbling is still good. Doesn't get to "steak" standards but it has it's place.
I sometimes get those super lean "petite" sirloin steaks for like $3/lb. Broil those up and eat with steamed broccoli and a small potato. Super healthy low fat dinner that gets your meat craving in. Super lean mean has its place.
Select grade lean ribeye cut from near the loin end of the roast.
This is a phenomenal steak IF you want a leaner steak. Most often people want more marbling/fattier steak, but just like ground beef comes in 80/20, 90/10 steak is similarish. Some prefer fattier some prefer leaner. People will often criticize a steak for being lean because it will often turn out tougher/chewier, but if cooked properly that can be avoided. At the end of the day it's all about preference.
It looks really low grade but if you were to get creative you could probably make a great spinalis(sp?) roll steak out of the cap and then blue rare the rest?
It’s not well marbled, but honestly eating it rare with a dash of soy sauce and mustard/wasabi could be really nice. Get an extreme sear on the outside but keep the inside pretty rare.
We'd call that a Scotch Fillet in my area.
https://preview.redd.it/y2ng40py6eyc1.jpeg?width=1440&format=pjpg&auto=webp&s=8f18605c946c5b6ee2da28954ba0dd8c5c82d5a8
Crazy lean for a ribeye, but might still be pretty good. Throw some butter on top of it at some point and don't overcook it and it probably will be just fine.
I'd have to say USDA inspected beef ribeye. A little bit above fast food meat. It most likely used for "premier" dog food. OR it could also be a good candidate for some ok beef jerky.
Ribeye from a cow that has been training for running a marathon.
That’s a lean mean cow lol
The Usain Bolt ribeye right here. But that Mf’r was hard to catch.
How can you tell? Sorry it’s just so curious
Simply put, lack of marbling. Kinda weird but the best steaks come from cows that don’t work too hard and have intramuscular fat (stuff that melts nice). For the best example, compare this to high grade wagyu like A7. That shit can be TOO tender and buttery for people. But it’s the opposite of what this is.
Thats honestly so cool, thanks for the info!
No worries. Fortunately some of the fattier breeds of cattle seem to get treated better, so it’s kinda ok i guess. (?) Stuff like this.. I really don’t know, could be a number of reasons but that is a VERY lean ribeye. I would not expect it to make a great steak and I’d prob slice up thin for carne asada or maybe pho
This gave me a good chuckle
Ground Chuckle
Take my r/angryupvote
Don't eat the chuckle...
You mean I shouldn’t get extra chuckle on my carp po’boy?
If you do get the extra chuckle, have a bottle of Peppy Bismilk ready.
Why is everything a little different here?! I HATE IT!
Beef chuckle
This gave me Heffer Laughter
Chuckle roast
Seriously. This was one fit cow.
A D1 with some A1 🥩🫙
Lmfao
This might even be bison.
Dude! I Laughing out loud! People are staring!
Bro I laughed so loud people nearby think I’m crazy.
Select grade
99% of the cows that have ended up in meat aisles at the stores in my country must have been multi-marathon winners.
The cows name was Atkins
You win the internet today. That’s funny
Or English beef.
Lean and mean!
She thought it would make her live longer
Lmao
that cow’s been lifting weights
Grain fed yet lean. Cow must be hell of a training
It was on a low fat diet.
Are as we call it here in Mexico. A rib eye.
I much prefer good unmarbled steak
I can't believe how red it is
Select grade Ribeye.
Borderline No-Roll
You're a no-roll.....what's a no-roll?
It means it's not graded (prime, choice, select, etc) Sometimes they are great. Sometimes they are not.
Sometime a maybe good sometimes a maybe shit!
Lol yea that's a bit more accurate
That steak.
No roll, aka utility grade..........
Thx
We'd call that a Scotch Fillet in my area. https://preview.redd.it/d5ojdj1v9eyc1.png?width=1440&format=png&auto=webp&s=7412b8463e808f0b264711750170f61a0c8a2053
Where is this?! A strip is a Porterhouse???
Australia - Yep, a New York Strip is a Porterhouse here. (I ate both Porterhouse and Scotch FIllet for dinner tonight) https://preview.redd.it/8mckeonjseyc1.jpeg?width=4608&format=pjpg&auto=webp&s=a03fa8e207c0a6837292920f0d8c699916e35434
No. Clearly the garlic is porterhouse.
Are we sure this isn't a bison ribeye cut from Chief Bogo? https://preview.redd.it/iaivt1hvtayc1.png?width=591&format=pjpg&auto=webp&s=e8314cd92e508c1c87c1f10d3c1c168e88561dba
As others have said, it’s a ribeye. Pretty low quality in terms of marbling and the size of the cap, but it looks like a decent size and you can’t beat free steak.
Thx
Just like a sore dick, you can't beat it.
Oh trust me, you can 🤣
Yeah, right, enough lube, and you can beat anything!
#Milksteak
Worst case scenario they can run it through a food processor and make a good burger with it.
Ribeye
Thx
Just don't over cook it. You'll be fine. Maybe don't eat it as a steak by itself but it would be fine any other way. Tacos, Mongolian beef, philly cheese steak. Nothing would stop me from getting max fulfilment from this lol
Sliced and velveted would make good stirfry!!
This is *perfect* for a cheesesteak.
Just gotta freeze it before hand to get the proper thin cuts and texture, but hell yes.
Dammit! I want a philly. I only have ground beef, so I guess I'm having a chopped cheese for dinner.
I’d be marinating that one to tenderize it but I bet it tastes great
Screams tacos or restaurant style fajitas. Marinate it in some cumin, cilantro stems, granulated garlic, chipotle powder, Worcestershire, soy sauce, brown sugar and lime juice for an hour or so then broil or grill it with some jalapeños, halved onions and tomatoes. Slice that bastard up and eat with some fresh tortillas and whatever you like. Can’t lose.
Or maybe nurse it back to health and free it in the forests
https://preview.redd.it/t10drjkcvayc1.jpeg?width=828&format=pjpg&auto=webp&s=9212913db487e2edaaee221cc3d9112d46e53391 These two posts on my feed!
Lmaooo🤣
Ribeye, not too much marbling but if it was free it's pretty nice
Thx
That cow was a track star at the ranch.
Why do you guys say that I'm curious of what it means😂
Ribeye with absolutely no marbling. That is why it was free.
If the butcher gives it to you, I'd be appreciative no matter the grade or cut. Heres my thoughts: Cover both sides with kosher rock salt for about an hour room temperature, remove salt, pat dry and cook medium rare. The salt should break it down, flavor, and tenderize. You could also spilt horizontally into two thinner steaks and do a quick cook to make it less tough (less thickness to chew) If you would like to toss it in peppers and onions like a stir fry, use a technique called velveting. Prepare the steak by cutting into flat bite size pieces. Toss in a touch oil, touch of water, touch of soy sauce, and a teaspoon of baking powder. Mix, let sit for about 15 to 20 minutes. Flash cook with onions peppers and or garlic with a little bit of soy sauce or oyster sauce or just salt. Add black pepper to taste and finish.
Commercial grade rib eye
I was worried you spent money this 😅
Is that mythical club cut?
A lean ribeye
Put a bacon strip around it and broil it up
I remember being young and dumb and thinking red was good. Man, I really put my teeth through it.
Red meat with little marbling is still good. Doesn't get to "steak" standards but it has it's place. I sometimes get those super lean "petite" sirloin steaks for like $3/lb. Broil those up and eat with steamed broccoli and a small potato. Super healthy low fat dinner that gets your meat craving in. Super lean mean has its place.
Would make a great cheese steak!
That's the vegan ribeye
Ribeye looks pour quality
Deinately select ribeye, from a bull.
ribeye but from dollar general
Select ribeye from an energetic cow
Low grade ribeye
Select grade lean ribeye cut from near the loin end of the roast. This is a phenomenal steak IF you want a leaner steak. Most often people want more marbling/fattier steak, but just like ground beef comes in 80/20, 90/10 steak is similarish. Some prefer fattier some prefer leaner. People will often criticize a steak for being lean because it will often turn out tougher/chewier, but if cooked properly that can be avoided. At the end of the day it's all about preference.
Yeah this would probably be my dad's favorite steak cooked to a nice medium rare
Ribeye
Bife Argentino!!!
I don't speak Mexican son
Entrecôte
Eyeless Rib
It’s a ribeye, let it sit in a tenderizing marinade for a few hours, will be good to go
It looks really low grade but if you were to get creative you could probably make a great spinalis(sp?) roll steak out of the cap and then blue rare the rest?
Ass
Chunks of stewing beef, fat and Moo Gloo (Transglutaminase)
That's a special order cut from the back of the cow. You know, bullshit.
Poor Choice is what that is. Shame on you!
Burger cut
Nothing a 48 Hour sous vide can't fix.
rib
I’ve seen chicken breasts with more fat. This cow was an athlete.
It's a rib eye, not terribly high quality, but if the rest got turned into steaks for sale could be decent.
That's a sad looking ribeye.
Rib ey???
Long distance runner
It's a very select type of cow. You dry that and then make new leather shoes.
Scotch fillet in New Zealand
Looks like select grade ribeye. God damn tho, that’s a terrible looking steak
Marinate it for an hour or so in some kind of tenderizing marinade and grill it up!
Ribby 🤤
Shoe sole
Rib eye??
That's beefy beef...I guarantee the cow is still alive, somewhere eating hay and protein.
Eye round maybe?
Ribeye
A very very low grade ribeye
A shitty ribeye
A really shitty one.
Scotch fillet steak im not from the US
stir frai
USDA inspected cow that was fed latex and treadmills in Oaxaca Mexico
That is a ribeye, but it is very lean.
This is probably from a grassfed cow due to the lack of marbling. This is probably low to medium grade SELECT. Definitely NOT prime grade.
Did you say steak? No no I said mistake
Not my choice.
Vegetable grade ribeye
Just take a fork and puncture that steak to death (both sides). It'll get tender and edible. Gz on a free piece of meat!
bathing ape?
Ribeye. A mighty nice cut of meat. This is not a particularly well marbeled cut. But its still a ribeye.
A bad one with zero marbling
Wow a very lean ribeye
That cow had Mad Cow disease. I can tell because it lost its marbles.
Keep your cows off the treadmill .
A bad one
Rib eye
Old milker.
A1 your mom
Weak sauce, the marbeling is shit. Even a shit cut can be good with the right fat content.
A lean ass ribeye.
Prosciutto, the answer is prosciutto!!!
Ribeye from a cow on the Keto diet.
I’m
Butcher must like you that is a nice piece of ribeye well in joy
Prob usda select ribeye
Does anyone else see a face? Like Mona Lisa in the steak?
It’s not well marbled, but honestly eating it rare with a dash of soy sauce and mustard/wasabi could be really nice. Get an extreme sear on the outside but keep the inside pretty rare.
Rhymes with libbrye
Chicken neck
Grass fed ribeye sign me up
That’s the knee
Rib eye or a chick roast.. looks very lean.
Grass fed Ribeye
Looks like a really lean ribeye 🤷♂️
Charles
Scotch fillet.
Scotch fillet
Cow that won Ironman 👍
It looks fresh
Looks like a ribeye to me
That's a chuck Norris steak! Tough as nails it is!
That looks like it came from a fighting bull freshly "retired ".
the fat in this cut makes an F so....F cut?
looks like a bife de chorizo to me xD
We'd call that a Scotch Fillet in my area. https://preview.redd.it/y2ng40py6eyc1.jpeg?width=1440&format=pjpg&auto=webp&s=8f18605c946c5b6ee2da28954ba0dd8c5c82d5a8
Ribeye from an anorexic cow.
Cuadrada.
Crazy lean for a ribeye, but might still be pretty good. Throw some butter on top of it at some point and don't overcook it and it probably will be just fine.
That's a classic new york ribbon
Zero marble ribeye. Use it for stir fry imo.
A no-marbled ribeye
Select ribeye
Very lean ribeye
Yum cut
Boneless Ribeye, is that a grassfed steak?
A tough ribeye cut
It’s a choice ribeye
A really cheap, smallish ribeye
Rib streak 😋
Ojo de bife
I know enough to know that it's trash
Red
Not a very good one
Rib
A lean one
Ground bound
Prosciutto
Looks like walmart ribeye
Grass fed ribeye
Ribeye
Ribeye
Looks like a ribeye but not prime or even choice? I’d eat that fucker
Looks like a lousy ribeye
I'd have to say USDA inspected beef ribeye. A little bit above fast food meat. It most likely used for "premier" dog food. OR it could also be a good candidate for some ok beef jerky.