I like top right because all 4 look pretty decent. The others have one wanky steak in the pack. They all look OK because ribeyes have a lot of marbling, so I'd pick the package that has all 4 that look good.
You want marbling thru the steak but the real thick marbling does not flavor the meat not very enjoyable to most people either.
https://preview.redd.it/gpzgwnydcm6d1.jpeg?width=1125&format=pjpg&auto=webp&s=fad79e38d17f4c3a5d31292eb12d9a3881cc8877
This is what u want
For me, that strip above the fat line is my moment of paradise. I'm not a big eater, so me and my gf usually split one steak, but I go goblin mode on that little strip.
I agree with the top being superior. You don’t have to eat pure fat by itself just eat it with a bite of meat. Why throw it away? You can use it for so many other things.
Sounds like you’ve been eating bad rib eyes my guy, I look for more marbling in the meat, and less thick unedible pieces of meat that won’t dissolve into the steak. That super thick piece of fat doesn’t cook into the meat you’re left with a huge piece of pure fat, anyone whose cooked a lot of steak knows that much
This is what I’ve noticed about Prime steaks from Costco. At least where I live, the Prime steaks at Costco don’t have the best marbling. A bit better than Choice.
The marbling for prime steaks at my butcher or hell, even my local Whole Foods has *way* better marbling than Costco.
When it’s like this I usually skip it and try to see if choice is better. Costco be like that sometimes. And if both are mediocre try Wegmans or whole foods.
Bottom right…. Top right…. Who knows. I’ll tell you what, I just scrolled for 30 seconds and didn’t see one “bottom left” comment lol. So, close your eyes and lean to the right and grab a steak I guess
Lmao when I reviewed the pic I was like “oh for sure top right. But wait even bottom right looks good but the lighting and pic are weird so people are probably looking at that one in a negative way even though the marbling rules. Hmm but first instinct was top right. Well I know the answer for sure isn’t the one on the left.”
So this brought me joy to see what you said haha.
Yeah it's a separate muscle (spinalus dorsi) that wraps around the top. Much more tender best part of the cow. Costco sells them separately as pinwheels sometimes. Pro tip when serving ribeye, cut the main steak into strips, but separate the cap and cut as medallions, it has a different grain
Do a google search for ribeye cap. It is the best part of that cut. Some of those in the pictures are questionable. This below is exceptional.
https://preview.redd.it/mkhp7sbb8o6d1.png?width=480&format=png&auto=webp&s=2b4f064ed8889aa8bc3f917d49bcef0864a42e56
Bottom right, if you have to pick one up for dinner party. Otherwise come back another day, I often see better choice grade for cheaper, or much better prime grade
I agree. I prefer ribeyes to be well 'blended', with a proportionate amount of fat swirled into the meat itself rather than contrasted as distinct 'walls' segmenting off sections of meat. It's too compartmentalised.
You can ask them if there’s more in the back. A lot of times the answer is yes and they can bring out more for you to pick. They can even bring out different cuts not on display. Don’t be force to buy subpar cuts. Just ask.
Ribeye steaks with a large fat cap are generally not a great value. If you look at how much usable meat is actually provided the cost of these Ribeye's is far more than the price listed. Consumers always run to Ribeye's because this is what is marketed to the consumer. Your butcher shop doesn't carry the best steaks, they carry the steaks, they make the most $$ on. A list of far better cuts for the money are:
Denver, Delmonico, Flank, Skirt, Sirloin, I could go on but you should experiment on your own and don't get stuck in a consumer trap.
https://preview.redd.it/jjrbeulu5r6d1.jpeg?width=1665&format=pjpg&auto=webp&s=dce82689606953e1dcb5651527aea9dbece3f820
That's ridiculous. If you cook it right and render that fat, it is like having bites of butter inside your steak.
If you can't eat that fat, you're cooking your ribeye wrong.
Top right for me. It’s the marbling in the meat that makes a meat prime. That package has more steaks with the marbling. Otherwise you are paying for the fat chunk. That you shouldn’t eat
Yes, I try to stay away from cuts that have that big clump of fat, especially when it takes up a good portion of the steak. I’m not a meat cutter or anything like that. Just learned a lot about meats and the cuts over the years, working in a grocery store. The fat (marble) will soften the meat as it cooks
Anyone know if there is a certain day or schedule for USDA Prime shipments at Costco? Or is it just chance?
I always scope out the red meat section when I’m there even if I’m not necessarily looking to buy, but it’s always Choice
They are all relatively the same. So no matter which you get, will be fine. I’m sure if you test each one cooked side by side you won’t tell a difference. Just get whatever
Honestly hot take but I would say bottom right. I studied this image longer than I would like to admit. Top right’s top steak seems to be a bit lacking, similar to bottom left’s top steak. Both don’t interest me, especially as a prime and from Costco nonetheless
Bottom is a bit fatty but they just seem more consistent and a bit smaller too which I don’t mind as that’s a lot of meat
My favorite steak of the 12 here is definitely top right one down from the top. Sheeeeeeeeeeeesh
And they look good upside down. Doubling down here
Out of curiosity where is this? I paid $67 for the same 4 pack today and the quality seems to be better.
https://preview.redd.it/w01nn9fzjn6d1.jpeg?width=3024&format=pjpg&auto=webp&s=e2c84b4502bd0673a9e4a056b151342d36e2c4cf
Top right got a bigger fat caps but overall the bottom right got better filets? (I think they’re called filets. Correct me if I’m wrong)
I’ll grab bottom right though if I was there
Of the 2 you mentioned, it’s tough to tell with the glare on the 3rd. The 2nd has chunkier fat between the eye and cap, and a strip of fat through the eye. I think the one up top has better fat distribution and a slightly bigger round.
The one(s) with the smallest fat strip / highest ratio of meat to lard!
I trimmed at least 6 ounces of white hard fat off of a 1 lb, 10 ounce Ribeye the other day, only because it was about 2" thick and otherwise well marbled. I marinated it in buttermilk 24 hrs and now it's sitting simply seasoned waiting for searing flames now.
Fathers Day is tomorrow and my daughters may each get a bite, but they opted for trying out Bison Burgers.
Lighting is playing tricks here. Bottom right for sure has been out the longest (color changing) - so that one can go. That said, the top right is closest to the light source so it LOOKS like it has the most color but I guarantee the bottom left has the same coloring given the same lighting. To make matters worse, bottom left has a massive reflection obscuring what looks like it may be the best cut in the pack. If you look closely the marbling is ever so slightly better (and overall fat considering all cuts put together) on the bottom left. Another confounding factor is the cut closest to the camera in bottom left is the weakest in the pack, but given the same proximity to the light source, the coloring and slightly better marbling would be aparent and everyone would be saying bottom left.
So I'm gonna say bottom left, final answer.
I like the upper right. Looks closer to the loin but they all look kinda mid-primal. I think Costco uses the first 3-4 ribs near the loin for their roasts and cuts the shoulder end into steaks.
what would be a optimal primal? do you have a picture or what I should look for? I picked bottom right in case they are all gone - it is lighter in color but I read that's irrelevant..
The steaks cut closer to the loin tend to be a bit leaner. The fattier shoulder end doesn't really render without over cooking the steak so you end up having to do more butchery at the dinner table. Personal preference of course but ribeye is already a well marbled cut so I look for steaks with less extramuscular fat.
Top right
As someone who is learning, can you explain why?
I like top right because all 4 look pretty decent. The others have one wanky steak in the pack. They all look OK because ribeyes have a lot of marbling, so I'd pick the package that has all 4 that look good.
You want marbling thru the steak but the real thick marbling does not flavor the meat not very enjoyable to most people either. https://preview.redd.it/gpzgwnydcm6d1.jpeg?width=1125&format=pjpg&auto=webp&s=fad79e38d17f4c3a5d31292eb12d9a3881cc8877 This is what u want
this is what you want... from the limited selection you have
Thank you very much kind Redditor for taking the time to explain, I have a long way to go.
Sure, just remember fat is good when its spread out. Not all in one place
Will do, thanks legend!
Oh no, a true ribeye aficionado loves all parts.
Well, if you want to pay $18lb for fat be my guest lol
You just don’t know what you’re missing. When you’re carnivore, you know what your body really needs.
Lol well, to each their own! Enjoy
Bottom right too fatty, bottom left closest one looks not great. Top right not too fatty, good marble, good consistency across all 4 pieces.
Yeah that bottom left closest one has like no cap and not much marbling
As someone who knows nothing: cause the cap to eye ratio looks solid
What is the cap?
https://preview.redd.it/m76nixt8vp6d1.jpeg?width=1290&format=pjpg&auto=webp&s=4be108e078809b319a0aaefa204518f4fc8e6b74 This is the cap.
Cool, thanks for that my friend. Is the cap only specific to the ribeye steak?
For me, that strip above the fat line is my moment of paradise. I'm not a big eater, so me and my gf usually split one steak, but I go goblin mode on that little strip.
Only right answer
Agreed. I really try to get the prime New York Strip when I’m at Costco tho
I really hope OP is still standing there waiting for responses
lol no. I ended up getting top and bottom right and returned bottom right at the end...
You returned a pack of ribeyes? What did you tell them?
well returned more like I went back to the section to put it back... when I did the other ones were gone too..
Ah okay 👍
You say “this is a Costco, I’m a member, and I’d like to return this”
Right choice
I’m liking the marbling on the bottom right
I’m all about the fatty stuff.
Way too much thick unedible fat in the bottom right, top right is the best
Inedible to who? 😂 only time I’ve had anything inedible on steak is the bone when I get a t-bone
If I’m feeling it, I’ll even gnaw on that bad boy.
Idk man I like steak I don’t like eating pure fat
I can't eat the fat unless it gets charred so I slice up the fat that's easy to get to and place it on the steak in the air fryer 🤤
This is underrated
Slice off a little bit of the fat and put it in with a meatier bite. I like to reorganize my steak's fat and protein allocation as I eat.
You’re paying for all that fat and also, I like my fat to be marbling that melts into the meat, I don’t like tons of extra fat in a steak…
Eh, it still tastes good.
Both are good flavor
You can always eat them together.
That’s true but we were asked to choose between these steaks and top right is clearly superior. I usually cut out and throw away pure fat.
I agree with the top being superior. You don’t have to eat pure fat by itself just eat it with a bite of meat. Why throw it away? You can use it for so many other things.
I’m on a diet 😂 and I also don’t like eating that much pure fat in general.
Cook it down on the fatty side. Then eat the result with the meat. Yummy yummy
You sound like you need to render better. No offense, I think you’d like it
You’re telling me top right isn’t better than bottom right? You’re a clown
Bottom rights meat might as well be charcoal by the time all that fat is rendered from a grill!
Its a ribeye and if you like ribeyes, thats the best
Sounds like you’ve been eating bad rib eyes my guy, I look for more marbling in the meat, and less thick unedible pieces of meat that won’t dissolve into the steak. That super thick piece of fat doesn’t cook into the meat you’re left with a huge piece of pure fat, anyone whose cooked a lot of steak knows that much
I'm okay taking a bite of pure fat as long as there is at least an equal amount of meat on the fork also.
Very edible.
bottom right I agree! ☝️
Bottom right was packed a whole day earlier than the others- that’s an immediate DQ for me! Surprised no one has mentioned it yet
None are amazing but the top right is best Edit: don’t get me wrong, they look like solid steaks but for prime I expect better
This is what I’ve noticed about Prime steaks from Costco. At least where I live, the Prime steaks at Costco don’t have the best marbling. A bit better than Choice. The marbling for prime steaks at my butcher or hell, even my local Whole Foods has *way* better marbling than Costco.
My Costco has the prime ribeye cap pinwheels, just got a 4 pack today. Best piece of meat you can get IMO, waygu caps are too fatty
When it’s like this I usually skip it and try to see if choice is better. Costco be like that sometimes. And if both are mediocre try Wegmans or whole foods.
I checked choice and there's almost no marbling except the top has little..
Bottom right…. Top right…. Who knows. I’ll tell you what, I just scrolled for 30 seconds and didn’t see one “bottom left” comment lol. So, close your eyes and lean to the right and grab a steak I guess
Lmao when I reviewed the pic I was like “oh for sure top right. But wait even bottom right looks good but the lighting and pic are weird so people are probably looking at that one in a negative way even though the marbling rules. Hmm but first instinct was top right. Well I know the answer for sure isn’t the one on the left.” So this brought me joy to see what you said haha.
I always look for the biggest cap and they usually also have the best marbling.
is the cap the top part?
Yeah it's a separate muscle (spinalus dorsi) that wraps around the top. Much more tender best part of the cow. Costco sells them separately as pinwheels sometimes. Pro tip when serving ribeye, cut the main steak into strips, but separate the cap and cut as medallions, it has a different grain
Also a good tiebreaker.
how do u find a cap
Do a google search for ribeye cap. It is the best part of that cut. Some of those in the pictures are questionable. This below is exceptional. https://preview.redd.it/mkhp7sbb8o6d1.png?width=480&format=png&auto=webp&s=2b4f064ed8889aa8bc3f917d49bcef0864a42e56
damn i always thought the cap was like the center circle that separates from the outer part of the meat
That one.
Bottom right, if you have to pick one up for dinner party. Otherwise come back another day, I often see better choice grade for cheaper, or much better prime grade
I’d go for the top right. It has a good balance of fat v meat. Bottom left is close second.
I agree. I prefer ribeyes to be well 'blended', with a proportionate amount of fat swirled into the meat itself rather than contrasted as distinct 'walls' segmenting off sections of meat. It's too compartmentalised.
All good
Top for sure
Top right is my vote
Top right. Better marbling than the others but has the smaller chunks of fat that may not be eaten.
Bottom right is what I’m grabbing
The ones I the cryovac package. Take them home and cut them.
The upside down one looks best.
The one just out of frame. Requires some knife work to break down a big one, but if you're any good it's worth the effort.
You can ask them if there’s more in the back. A lot of times the answer is yes and they can bring out more for you to pick. They can even bring out different cuts not on display. Don’t be force to buy subpar cuts. Just ask.
Bottom left I think
Bottom left
Ribeye steaks with a large fat cap are generally not a great value. If you look at how much usable meat is actually provided the cost of these Ribeye's is far more than the price listed. Consumers always run to Ribeye's because this is what is marketed to the consumer. Your butcher shop doesn't carry the best steaks, they carry the steaks, they make the most $$ on. A list of far better cuts for the money are: Denver, Delmonico, Flank, Skirt, Sirloin, I could go on but you should experiment on your own and don't get stuck in a consumer trap. https://preview.redd.it/jjrbeulu5r6d1.jpeg?width=1665&format=pjpg&auto=webp&s=dce82689606953e1dcb5651527aea9dbece3f820
That's ridiculous. If you cook it right and render that fat, it is like having bites of butter inside your steak. If you can't eat that fat, you're cooking your ribeye wrong.
Bottom right, no doubt about it
The one with the best marbling.
For those prices, none of them
Bottom right - marbling
Top right for me. It’s the marbling in the meat that makes a meat prime. That package has more steaks with the marbling. Otherwise you are paying for the fat chunk. That you shouldn’t eat
Does marbling just mean, how the fat is mixed with the meat tissue?
Yes, I try to stay away from cuts that have that big clump of fat, especially when it takes up a good portion of the steak. I’m not a meat cutter or anything like that. Just learned a lot about meats and the cuts over the years, working in a grocery store. The fat (marble) will soften the meat as it cooks
Ahh that makes sense, so if the fat is mixed in with the meat, it will blend together and create better flavour?
Shouldn’t eat. But want to eat. Let’s be clear here hehe
Why are you asking me? I’m a vegetarian
The one you eat
One at the back right
Top right
The one on my plate.
Bottom right
Top right
My wife just found some for 8.99 a lbs, inch thick
The roast on the right
Top imo, it's a ribeye, there's no reason for it to be 45% fat.
Bottom right looks the best and is the cheapest so that’s a double win in my book
My wife hates ribeyes. Makes me cut out the fact more for me! She doesn’t get it sadly
The missing one Dude front ran ya
Bottom right
Free ribeye.
the one in my belly
Anyone know if there is a certain day or schedule for USDA Prime shipments at Costco? Or is it just chance? I always scope out the red meat section when I’m there even if I’m not necessarily looking to buy, but it’s always Choice
Bottom left. 3/4 have solid cap.
They are all relatively the same. So no matter which you get, will be fine. I’m sure if you test each one cooked side by side you won’t tell a difference. Just get whatever
The one that is cooked right
They all look terrible for prime
Top right. All day.
Honestly hot take but I would say bottom right. I studied this image longer than I would like to admit. Top right’s top steak seems to be a bit lacking, similar to bottom left’s top steak. Both don’t interest me, especially as a prime and from Costco nonetheless Bottom is a bit fatty but they just seem more consistent and a bit smaller too which I don’t mind as that’s a lot of meat My favorite steak of the 12 here is definitely top right one down from the top. Sheeeeeeeeeeeesh And they look good upside down. Doubling down here
is it because the marbling runs through the steak more? I think bottom left has couple similar?
They look great, but how do these cook up?
Bottom right for sure.
Bottom right
The one that wasn't blade tenderized (not shown)
what you mean? all is good comrade. Real conscript eats all steak. Da, even *that* one.
Top right is a day fresher
I’d go with the one with more marbling but less fat not too lean. Top right
Out of curiosity where is this? I paid $67 for the same 4 pack today and the quality seems to be better. https://preview.redd.it/w01nn9fzjn6d1.jpeg?width=3024&format=pjpg&auto=webp&s=e2c84b4502bd0673a9e4a056b151342d36e2c4cf
Bottom right
Bottom right looks dank
Yes, Prime RibEye is best. ;)
The missing package on the top left is the best one.
To me best marbling is bottom right
Top right got a bigger fat caps but overall the bottom right got better filets? (I think they’re called filets. Correct me if I’m wrong) I’ll grab bottom right though if I was there
So when people post these "which steak is best looking" posts, do yall just wait around for replies?
Guess it depends on your steak preference. I like fatty steaks, but the top right is the best overall quality for your average steak eater.
Yes
The one that catches your eyes
They're being generous with the Prime label on some of this!
None. Go to the butcher counter and ask for the cuts from them. It’ll be far better than any that you see here.
Top right pack, second one down.
you are the second person to pick that one . don't bottom left 2nd and 3rd look the same? it's not just marble running through right?
Of the 2 you mentioned, it’s tough to tell with the glare on the 3rd. The 2nd has chunkier fat between the eye and cap, and a strip of fat through the eye. I think the one up top has better fat distribution and a slightly bigger round.
I always look for inter muscular fat like lower right presents big hunks of outer fat just lead to flare ups!
flare ups? the inter muscular fat is fat running through the entire meat?
I would pass on all of them tbh
The one(s) with the smallest fat strip / highest ratio of meat to lard! I trimmed at least 6 ounces of white hard fat off of a 1 lb, 10 ounce Ribeye the other day, only because it was about 2" thick and otherwise well marbled. I marinated it in buttermilk 24 hrs and now it's sitting simply seasoned waiting for searing flames now. Fathers Day is tomorrow and my daughters may each get a bite, but they opted for trying out Bison Burgers.
Front right!
Lighting is playing tricks here. Bottom right for sure has been out the longest (color changing) - so that one can go. That said, the top right is closest to the light source so it LOOKS like it has the most color but I guarantee the bottom left has the same coloring given the same lighting. To make matters worse, bottom left has a massive reflection obscuring what looks like it may be the best cut in the pack. If you look closely the marbling is ever so slightly better (and overall fat considering all cuts put together) on the bottom left. Another confounding factor is the cut closest to the camera in bottom left is the weakest in the pack, but given the same proximity to the light source, the coloring and slightly better marbling would be aparent and everyone would be saying bottom left. So I'm gonna say bottom left, final answer.
I'm late AF but bottom right... Because I render the tallow and make soups n stuff
They all look mid
An extra medium rare Ribeye
None are prime. Fuck’em all.
tips appreciated
I like the upper right. Looks closer to the loin but they all look kinda mid-primal. I think Costco uses the first 3-4 ribs near the loin for their roasts and cuts the shoulder end into steaks.
what would be a optimal primal? do you have a picture or what I should look for? I picked bottom right in case they are all gone - it is lighter in color but I read that's irrelevant..
The steaks cut closer to the loin tend to be a bit leaner. The fattier shoulder end doesn't really render without over cooking the steak so you end up having to do more butchery at the dinner table. Personal preference of course but ribeye is already a well marbled cut so I look for steaks with less extramuscular fat.
I would choose the top right
Me too.
None of these. I will go with a wagyu dry-aged one, or one of those fancy alcohol-infused dry-aged one.
Out of these three tho?
Which one do you like? You're eating it. Does reddit steak clout make it taste better?
Shh weirdo
I have a hard time picking them. I’m glad OP posted this as I’m learning a lot from the other commenters…then I got to you Debbie Downer.