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Battle Of The Steaks Rib Eye or New York?
Posted: Mon Apr 02, 2007 8:43 pm
by Hiwatt_Archive
New York or Rib Eye. Explain.
Battle Of The Steaks Rib Eye or New York?
Posted: Mon Apr 02, 2007 8:54 pm
by Tom_Archive
Hiwatt wrote:New York or Rib Eye. Explain.
Ribeye.
Melty Fatness.
Battle Of The Steaks Rib Eye or New York?
Posted: Mon Apr 02, 2007 9:10 pm
by mkoren_Archive
There's something 'no bullshit ' about the NY cut. I don't want to gingerly navigate my way through a piece of meat I payed 12 dollars for.
Battle Of The Steaks Rib Eye or New York?
Posted: Mon Apr 02, 2007 9:17 pm
by rocker654_Archive
Ribeye for flavor and tenderness.
NY Strip for size.
Sounds like how some women would judge their taste in men, wot?
Battle Of The Steaks Rib Eye or New York?
Posted: Mon Apr 02, 2007 9:29 pm
by johnB_Archive
Hanger steak.
Battle Of The Steaks Rib Eye or New York?
Posted: Mon Apr 02, 2007 10:06 pm
by Redline_Archive
Bone-in ribeye wins for flavor, but NY Strip wins for ease of eatin'.
It's a tie.
Battle Of The Steaks Rib Eye or New York?
Posted: Mon Apr 02, 2007 10:39 pm
by steve_Archive
I second the Hanging Tender. Best cut on the whole animal. A nicely-marbled Hanger is the steak you taste in your dreams.
Battle Of The Steaks Rib Eye or New York?
Posted: Mon Apr 02, 2007 11:20 pm
by JC23by5_Archive
What is a hanger?
Someone please explain.
Battle Of The Steaks Rib Eye or New York?
Posted: Mon Apr 02, 2007 11:37 pm
by johnB_Archive
Good luck buying a hanger steak. it's referred to as the "butcher's tenderloin," as the butcher usually cuts it out and keeps it for himself before selling the <relatively> worthless remainder of the animal.
Battle Of The Steaks Rib Eye or New York?
Posted: Mon Apr 02, 2007 11:57 pm
by steve_Archive
The hanger is the muscle inside the body cavity that connects the diaphragm (skirt steak) to the carcass. There is only one of them in each animal, and as it is a working muscle, it has terrific flavor. Because it is an internal "organ" cut, it was considered offal and had a bad reputation for decades. Butchers would take the un-sellable steak home, and that's how it got the name "butcher's steak."
They have become quite sought-after in the more adventurous current culinary climate, and deservedly so. Super tasty. They can be seared, grilled or splayed open and made into a wonderful roulade.