Thread: Tough ribeye

Originally Posted by Angus_A

How the f*ck does that even happen?! You can still dry age them, stick em in a pan with a layer of salt on the bottom and pop them in the fridge, flip them daily. Would be a little harder to get the rind off but not impossible.

I should have been onto it when I cut it first as the meat was not set ! So sharpen knife 12 fecken times to get a straight cut wtf ! Must have been last anamil in the chain and watched all his mates get chopped ?

Originally Posted by Munsey

I should have been onto it when I cut it first as the meat was not set ! So sharpen knife 12 fecken times to get a straight cut wtf ! Must have been last anamil in the chain and watched all his mates get chopped ?

Either that or your butcher is not telling the truth, a lot of cuts can look like ribeye. How's the marbelling on it?