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Thread: Tough ribeye

  1. #1
    GSP Mad Munsey's Avatar
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    Tough ribeye

    Ok should of smelled a rat , brought a whole ribeye for $11 kg . So cut it into steaks to put into smaller portions to freeze ,but tried some and it's tuff as . Can't hang it as it's cut up , so was thinking of tenderising it with marinade ? Any suggestions ? Cheers Munsey
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  2. #2
    P38
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    Munsey

    Cover the steaks with Slices of Kiwifruit, wrap in gladwrap and leave in the fridge for 24-48hrs.

    Failing that use it for slow cooker stews or casseroles.

    Cheers
    Pete
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  3. #3
    Cook Angus_A's Avatar
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    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.
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  4. #4
    Member Dino's Avatar
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    You can also soak in milk for 24 hours before cooking, although price of milk may be cheaper to go shoot a deer!

    Cheers

    Dino
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    "If God wanted us to be vegetarian....why did he make meat taste so good?"

  5. #5
    Village Idjit Barefoot's Avatar
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    Apple juice will work as well

  6. #6
    GSP Mad Munsey's Avatar
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    Quote Originally Posted by Angus_A View Post
    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 ?
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  7. #7
    Cook Angus_A's Avatar
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    Quote Originally Posted by Munsey View Post
    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?
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  8. #8
    Cook Angus_A's Avatar
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    Oh i forgot to mention, don't actually put them on the salt, have a wire rack or something on top of the salt that you put the meat on. My bad :p
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  9. #9
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    crack out the webber and do a low slow cook, my brother has been making brisket into something Delicious for a good while now

  10. #10
    OCD Gravity Test Specialist kiwi39's Avatar
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    Quote Originally Posted by Barefoot View Post
    Apple juice will work as well
    tinned crushed pineapple too ...
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  11. #11
    Cook Angus_A's Avatar
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    Acid will break down -some- protein strands but it won't penetrate the meat nearly enough to tenderize it all the way through, you need to age it to let the enzymes develop and break down the protein from the inside out. Plus marinate ruins steak haha
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  12. #12
    OCD Gravity Test Specialist kiwi39's Avatar
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    Quote Originally Posted by Angus_A View Post
    Plus marinate ruins steak haha


    Marinade would be a waste of good steak if that steak has good flavour to start with ...

    of course if it doesnt have good flavour to start with, marinade can turn it into something edible ...

    just my (not so) humble opinion ...

  13. #13
    Cook Angus_A's Avatar
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    Well if it actually is ribeye (which at this point i'm doubting because there's no way it could be that tough, in which case there is a butcher out there on my hit list) it should have loads of flavour. Even then though, you can salt cure most tougher cuts and get something good out of them, rump cap for example.
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  14. #14
    Member deepsouthaussie's Avatar
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    How did you prepare the cut.? The silverskin needs to be removed from the ribeye (or scoth fillet as I prefer to say.) Its easiest to do when the cuts whole. But can still be done when portioned. In saying that you should still have some nice tender meat besides the sinew.buy a slab from the butcher and compare it you should be able to tell right away if it is infact ribeye. If you do dry age your meat you should trim off the dry 'crust' that forms.

    One other thing. If you cook the hell out of it, its destined for toughness. Mooooooooo

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  15. #15
    Cook Angus_A's Avatar
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    Quote Originally Posted by deepsouthaussie View Post
    How did you prepare the cut.? The silverskin needs to be removed from the ribeye (or scoth fillet as I prefer to say.) Its easiest to do when the cuts whole. But can still be done when portioned. In saying that you should still have some nice tender meat besides the sinew.buy a slab from the butcher and compare it you should be able to tell right away if it is infact ribeye. If you do dry age your meat you should trim off the dry 'crust' that forms.

    One other thing. If you cook the hell out of it, its destined for toughness. Mooooooooo

    Sent from my GT-I9300T using Tapatalk
    Actually, scotch fillet is ribeye with the bone removed

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