Bacon has gotten cheaper. When will ribeye steaks prices go down?

[Ns1]

What always gets me is the Surf N'Turf. All it is is steak and lobster, both of which could be bought for less than $25 at any given grocery store. Yet everywhere I go it's $50+.

The extra $25 is the convenience fee. "I can buy this at the market for $xx" is one the worst arguments. Well then buy the damn thing at the market yourself, cook it yourself, and then clean up all the pots/pans/dishes/utensils yourself.

(using "yourself" in the general sense, not directly at you irishScott)

 

[ZOXXO]

According to the Beef Industry: Quote: More than 50 percent of the total value of U.S. sales of cattle and calves comes from the top 5 states: 1. Texas 2. Nebraska 3. Kansas 4. California 5. Oklahoma - See more at: http://www.beefusa.org/beefindustrys....LtVKerlZ.dpuf

California is not even in the top ten in beef cattle inventory.

TX 3,910 13.5%
MO 1,820 6.3%
OK 1,805 6.2%
NE 1,797 6.2%
SD 1,635 5.6%
MT 1,476 5.1%
KS 1,414 4.9%
KY 1,012 3.5%
ND 943 3.2%
IA 885 3.0%

 

[Ns1]

California is not even in the top ten in beef cattle inventory.

TX 3,910 13.5%
MO 1,820 6.3%
OK 1,805 6.2%
NE 1,797 6.2%
SD 1,635 5.6%
MT 1,476 5.1%
KS 1,414 4.9%
KY 1,012 3.5%
ND 943 3.2%
IA 885 3.0%

Source? There's 54% unaccounted for.

 

[irishScott]

The extra $25 is the convenience fee. "I can buy this at the market for $xx" is one the worst arguments. Well then buy the damn thing at the market yourself, cook it yourself, and then clean up all the pots/pans/dishes/utensils yourself.

(using "yourself" in the general sense, not directly at you irishScott)

Well yeah, it just seems to be a massive profit margin over other items on the menu, particularly when some places have the "add a lobster tail for ~$10!". I forget exactly where, but I few years ago I was looking over the menu at some restaurant in Alabama and I could get steak + added lobster tail for ~$32 but the Surf n'Turf was $45.

 

[Ns1]

Well yeah, it just seems to be a massive profit margin over other items on the menu, particularly when some places have the "add a lobster tail for ~$10!". I forget exactly where, but I few years ago I was looking over the menu at some restaurant in Alabama and I could get steak + added lobster tail for ~$32 but the Surf n'Turf was $45.

I agree that's ridiculous and designed to tax people who can't do math.

 

[ZOXXO]

According to the Beef Industry:



http://www.beefusa.org/beefindustrystatistics.aspx

Source? There's 54% unaccounted for.

The other 54% is the rest of the states.

http://www.beefusa.org/CMDocs/BeefUSA/Producer Ed/Directions_2014_Statistics.pdf

 

[DrPizza]

We've switched our dining out habits to cheaper meals - good burgers, fish fries on Friday nights, etc. And we no longer get steaks or pricey seafood at restaurants; too much of a premium. (Plus, toss in 20% for the tip, and you can add another $6 to the menu price.) Instead, when we cook at home, we make the really nice meals - split a nice ribeye between the two of us, 2 small (6oz) lobster tails, and a pile of steamed crab legs, with a vegetable and rice.


Anyway, for you steak lovers who want to save some money, quit going cheap. Just pick out a really nice strip loin, and buy the whole loin. Most butchers are more than happy to slice them into nice 1 1/2 inch thick steaks for you. I think it was $4.99 or 5.99 per pound last we bought... two (at that price). I think there are about 10 steaks left.

 

[Ns1]

The other 54% is the rest of the states.

http://www.beefusa.org/CMDocs/BeefUSA/Producer Ed/Directions_2014_Statistics.pdf

Ah ic. All our cows are used for milk lol

 

[uclaLabrat]

holy fuck beef prices. I went to buy some ground beef for chili and the generic ground beef at Ralphs was $5.99/pound!!!!! That's fucking steak territory right there.

The "local" ground beef was something like $8.99/pound.

You got creamed by that too? I had the same things happen last week, I almost had an aneurysm.

 

[BUTCH1]

We've switched our dining out habits to cheaper meals - good burgers, fish fries on Friday nights, etc. And we no longer get steaks or pricey seafood at restaurants; too much of a premium. (Plus, toss in 20% for the tip, and you can add another $6 to the menu price.) Instead, when we cook at home, we make the really nice meals - split a nice ribeye between the two of us, 2 small (6oz) lobster tails, and a pile of steamed crab legs, with a vegetable and rice.


Anyway, for you steak lovers who want to save some money, quit going cheap. Just pick out a really nice strip loin, and buy the whole loin. Most butchers are more than happy to slice them into nice 1 1/2 inch thick steaks for you. I think it was $4.99 or 5.99 per pound last we bought... two (at that price). I think there are about 10 steaks left.

Depends on the grade, that sounds about right for "no-roll" strip-loin, choice will be much higher. also the summer outdoor cooking season is upon us, anything that cooks good on a grill,(IE, loin-cuts) will jump in price. Also remember that when you buy a whole strip-loin there is going to be a fat cap on top that needs to be trimmed down and your not going to be able to recover that part of the weight. you could leave it on there but expect a bonfire on your grill when all that fat melts and contacts the heat source.

 

[Ns1]

Steak wise I pretty much exclusively eat skirt these days....and when I find it for 9.99/lb I'm happy. Sigh.

 

[JEDI]

Steak wise I pretty much exclusively eat skirt these days....and when I find it for 9.99/lb I'm happy. Sigh.

ribeye everyday price 9.99/lb near me altho I haven't checked this month.

I have no clue what skirt steak is but at the same price point, I choose you Ribeye

 

[NetWareHead]

ribeye everyday price 9.99/lb near me altho I haven't checked this month.

I have no clue what skirt steak is but at the same price point, I choose you Ribeye

This is my dilemma. A ribeye steak cut to 1-2 inches thick done on cast iron pan or hot grill, flipped a few times vs a marinated skirt steak.

Ribeye is an easy steak to make. Unwrap the steak(s) from the butcher shop, oil and season them. Once the grill is hot, throw them on and you can be eating soon.

As much as I love ribeye, skirt steak is my favorite (and I never thought I would find a steak that would best ribeye). It has the most amount of beef flavor of any steak. But it carries the disadvantage of needing for more prep than ribeye. I like to marinate skirt steak for 1-2 days to soften it up a little. Its a very tough stringy cut of meat and is best served medium rare, too much cooking and it gets like leather.

I like to cook it on an ultra-hot grill so the outside gets seared and a little charred while the inside stays rare. The grill has to be blazing hot so the heat cant travel to the center of the relatively thin steak and cook that. The more time the steak spends on a cooler grill waiting for the outside to sear, the more the inside will cook. My gas grill cant get that hot so I build a roaring charcoal fire and do skirt steaks over that.

I made this delicious skirt steak recipe last summer and it was a hit: http://www.seriouseats.com/recipes/2014/04/grilled-mojo-marinated-skirt-steak-recipe.html

 

[DrPizza]

Depends on the grade, that sounds about right for "no-roll" strip-loin, choice will be much higher. also the summer outdoor cooking season is upon us, anything that cooks good on a grill,(IE, loin-cuts) will jump in price. Also remember that when you buy a whole strip-loin there is going to be a fat cap on top that needs to be trimmed down and your not going to be able to recover that part of the weight. you could leave it on there but expect a bonfire on your grill when all that fat melts and contacts the heat source.

Choice, and not much excess fat at all; we didn't need to trim any of the fat off. Since there were 30 or 40 whole loins sitting out, I was able to go through them and choose the ones with the best marbling.

Heck, last time I needed a very large inside round, I asked the butcher at the grocery store. He went out back, picked out a very good one, trimmed it up really well, removed the excess fat, removed the gristly stuff along the outside, THEN weighed it and wrapped it. The scrap that he trimmed either goes to suet or to hamburger. Probably close to 4 or 5 pounds that were trimmed off.

 

[DrPizza]

I like to cook it on an ultra-hot grill so the outside gets seared and a little charred while the inside stays rare. The grill has to be blazing hot so the heat cant travel to the center of the relatively thin steak and cook that. The more time the steak spends on a cooler grill waiting for the outside to sear, the more the inside will cook. My gas grill cant get that hot so I build a roaring charcoal fire and do skirt steaks over that.

I made this delicious skirt steak recipe last summer and it was a hit: http://www.seriouseats.com/recipes/2014/04/grilled-mojo-marinated-skirt-steak-recipe.html

After marinating it, why not toss it in the freezer for 20 minutes before tossing it on the grill? That might help keep it from overcooking in the center.

 

[NikolaeVarius]

Needs more Sous Vide + Blowtorch.

 

[Ns1]

ribeye everyday price 9.99/lb near me altho I haven't checked this month.

I have no clue what skirt steak is but at the same price point, I choose you Ribeye

I ate too much ribeye in college (when it was 2.99/lb on sale...). I actually do prefer the taste of skirt and where I'm at it's always cheaper than rib eye (unless rib eye is mad on sale)


Perfect medium rare everytime = ripping hot cast iron pan + oil + butter = success. I also use seriouseats flip every 30 seconds strategy and I love it.

If you're not setting off a fire alarm you're not doing it right.

 

[smackababy]

If you're not setting off a fire alarm you're not doing it right.

The one thing I hate about cooking steak inside is I have to disable my smoke detector. =(

 

[NetWareHead]

After marinating it, why not toss it in the freezer for 20 minutes before tossing it on the grill? That might help keep it from overcooking in the center.

Thats a good idea and I might try that. Part of what makes skirt steak a major preparation is the charcoal so this could make it easier and possible to use my gas grill.

 

[DAPUNISHER]

what kind of trolling is this?

Thematic?

 

[DAPUNISHER]

Thats a good idea and I might try that. Part of what makes skirt steak a major preparation is the charcoal so this could make it easier and possible to use my gas grill.

You and I have very different definitions of what constitutes major preparation.

 

[DrPizza]

I ate too much ribeye in college (when it was 2.99/lb on sale...). I actually do prefer the taste of skirt and where I'm at it's always cheaper than rib eye (unless rib eye is mad on sale)


Perfect medium rare everytime = ripping hot cast iron pan + oil + butter = success. I also use seriouseats flip every 30 seconds strategy and I love it.

If you're not setting off a fire alarm you're not doing it right.

I do it righter - I take down the smoke detector in the dining room and kitchen before cooking steak. You can only cook steak so many times before you realize that's a necessary step.

Thats a good idea and I might try that. Part of what makes skirt steak a major preparation is the charcoal so this could make it easier and possible to use my gas grill.

Look around - I think there's a thread around here somewhere about cooking frozen steaks - and the best way is apparently not to thaw them first. I'm sure there are some good directions/tips in that thread.

Likewise, maybe you can get a sous vide cooker for the skirt steak - cooking it for a prolonged time at a lower temperature to break down the muscle fibers, then firing it on a super hot grill. I think I'll make it clear for Father's day that I want one. (Sous vide unit, that is.)

 

[Ns1]

I do it righter - I take down the smoke detector in the dining room and kitchen before cooking steak. You can only cook steak so many times before you realize that's a necessary step.

I've tried, but I live in an apartment and it's mounted and connected to something that I can't figure out

 

[DAPUNISHER]

Likewise, maybe you can get a sous vide cooker for the skirt steak - cooking it for a prolonged time at a lower temperature to break down the muscle fibers

I do not know if I saw it here or elsewhere, but I saw a good technique for making tough beef tender http://www.youtube.com/watch?v=0RWJEOScToE

The filet mignon hyperbole not withstanding, I will try this and report back if no one chimes in first.

 

[NetWareHead]

You and I have very different definitions of what constitutes major preparation.

Not only charcoal, I also wrote about the preparation of a marinade, 1-2 day marination followed by a finishing sauce.

Compare to a ribeye that can be done as soon as you get home from the butcher. Salt & pepper the steak cooked on cast iron pan in the oven or on a gas grill.