Denver Steak

[OMTWF-72SE]

This doesn't help

40,000 pounds of ribeye steaks burned after tractor-trailer catches fire on highway

 

[Davefinan]

This doesn't help

40,000 pounds of ribeye steaks burned after tractor-trailer catches fire on highway

I prefer mine rare anyway

 

[MarPar]

This doesn't help

40,000 pounds of ribeye steaks burned after tractor-trailer catches fire on highway

Oooof. At today's price, that would be over half a mil loss right there.

 

[RR Fan Dan]

This doesn't help

40,000 pounds of ribeye steaks burned after tractor-trailer catches fire on highway

Oh man. I would have been pulling over and looking for a stick.

 

[MarPar]

Oh man. I would have been pulling over and looking for a stick.

 

[OMTWF-72SE]

Facebook has a comment that the local firestation threw in five 100lb bags of onions and russets and had a fund raiser

 

[Moms68]

Who has tried one? With the price of meat getting ridiculous, I thought I would give a Denver steak a try. I’ve heard people rave about them and Food Lion was running a sale for $8/lb. $8/lb is what ribeyes (my favorite) used to cost a couple of years ago. Well I cooked them to perfection over high heat seared 2 minutes each side (medium on the rare side). Just like I like it. Well I was underwhelmed. Was not tender at all. Very chewy. The flavor was good, but all in all I was not impressed. I was hoping to find the next best kept secret like tri tips were back in the day when nobody knew what they were, and they were cheap. Oh well, I still haven’t tried a flat iron steak yet, but I’m kinda thinking it’s going to be a disappointment too after this experience with the overhyped Denver steak. Looks like ribeyes are going to be a special treat. I have been eating a lot more pork though, ribs and pork chops seem to not have increased in price as much as beef.

Is that what we call a chuck eye steak? Those are about that price around here and are actually very good if you get some marbled ones.

 

[OMTWF-72SE]

Technically a Denver is from under the shoulder blade and chuckeye is closer to the real ribs. The challenge is with the butcher and thickness. The breed of steer and feed/finish choices also influence the chuck because it's all neck and shoulder. And for some damn reason stores are trimming off the white fats that render the best tallow to baste the tougher cuts.

 

[RR Fan Dan]

Is that what we call a chuck eye steak? Those are about that price around here and are actually very good if you get some marbled ones.

I think they may be the same, but I thought it was too chewy.

 

[F4R/T]

I’m very lucky to have easy access to meat from a life long friend that raises a few .. I would have never dreamt meat prices and supply would ever gotten so ridiculous .
Support your FFA and local meat processors and butchers ..
Also stop putting solar panels where cattle can graze! Just my .002

 

[OMTWF-72SE]

4H too, but man the auctions can get way out of hand. And goat is delicious smoked, braised and grilled if your processor will take instructions

 

[RR Fan Dan]

4H too, but man the auctions can get way out of hand. And goat is delicious smoked, braised and grilled if your processor will take instructions
View attachment 1905753

You can get goat at most Mexican markets.