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

[Ns1]

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

you can do skirt the same way...

 

[chimaxi83]

For ribeye, salt and pepper, oven at 275° til you hit 130° internal temperature, rest for 15 minutes, then sizzling hot cast iron sear with oil and butter for 2-3 minutes each side. After searing, internal temperature is just under 135°. For me, perfect medium rare mouthgasm.

 

[cabri]

That doesn't say a lot though. As it isn't broken down by state and percentage. California could easily be insignificant at number 4. If the top 3 comprise like 40%, and the 4th and 5th are only 10% combined, it still might be above 50%, but that of little meaning.

following the link in the link

Total 89,229 for 2013

TX 13,000K head 14%
NE 6,300K head
KA 5,850K head 6.5
CA 5,300K head 5.9%
OK 4,200K head

 

[Ns1]

For ribeye, salt and pepper, oven at 275° til you hit 130° internal temperature, rest for 15 minutes, then sizzling hot cast iron sear with oil and butter for 2-3 minutes each side. After searing, internal temperature is just under 135°. For me, perfect medium rare mouthgasm.

pork chops same way.

http://forums.anandtech.com/showthread.php?t=2424229

 

[NetWareHead]

you can do skirt the same way...

Sure you can. I tend not to use a cast iron pan when there is marinade involved. More stuff to burn and make a mess in the pan. If I season steak with only oil, salt & pepper then I may use a cast iron.

 

[Ns1]

lol just got the week's grocery mailers and FUCK beef pricing.

The worst offender was Vons/Safeway, $6.99/lb for 96% lean ground beef.

On the plus side, pork is cheap as hell.

 

[BUTCH1]

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.

The "gristly stuff" will be ground into hamburger, the fat cap not so much unless he has a lot of lean trimmings laying around and wants a 75/25 mix or 80/20 mix. For $5.99 you did well but beware, you might not get that price again next time as beef prices fluctuate constantly. It is an advantage to have you "pick of the litter" so to speak as you can look for marbling and a smaller cap a the same time.

 

[DrPizza]

The "gristly stuff" will be ground into hamburger, the fat cap not so much unless he has a lot of lean trimmings laying around and wants a 75/25 mix or 80/20 mix. For $5.99 you did well but beware, you might not get that price again next time as beef prices fluctuate constantly. It is an advantage to have you "pick of the litter" so to speak as you can look for marbling and a smaller cap a the same time.

Yep. It'll be a few more weeks before they have another meat bonanza sale. Currently though, hamburger is on sale - $2.88 per pound. Chicken halves $1.48/lb, chicken leg quarters 68 cents/lb, thighs 1.68/lb, pork spare ribs $1.68/lb, porterhouse or t-bone steaks $7.88/lb, pork chops $1.58/lb, drumsticks .98/lb, boneless skinless chicken thighs $1.68/lb. Next week is the grocery stores anniversary sale - they usually have some smoking good deals that week.

 

[BUTCH1]

Yep. It'll be a few more weeks before they have another meat bonanza sale. Currently though, hamburger is on sale - $2.88 per pound. Chicken halves $1.48/lb, chicken leg quarters 68 cents/lb, thighs 1.68/lb, pork spare ribs $1.68/lb, porterhouse or t-bone steaks $7.88/lb, pork chops $1.58/lb, drumsticks .98/lb, boneless skinless chicken thighs $1.68/lb. Next week is the grocery stores anniversary sale - they usually have some smoking good deals that week.

Those are good prices, better than what I see from our area grocers. As for the $2.88/lb hamburger it will probably be close to the maximum limit of 30% fat unless stated otherwise.

 

[Linux23]

now i want a steak

 

[JEDI]

just saw Bacon at $2.24/lb!

 

[IAteYourMother]

The other 54% is the rest of the states.

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

Then why does California have more than either Missouri or Oklahoma which were ranked 2/3 in your previous post?

 

[KeithTalent]

I bought a massive chunk of flatiron steak (3 servings) from the market on the weekend for only ten bucks. Good deal!

KT

 

[BurnItDwn]

I bought a massive chunk of flatiron steak (3 servings) from the market on the weekend for only ten bucks. Good deal!

KT

3 servings = how much?

Like, I go to the steakhouse and eat the "Kings" prime rib, which is usually 20-26 ounces depending upon the place. (so like 7 Hectograms for all you normal mofos who use metric)

10 bucks for like 2 kg, thats a great deal
if you are the mouse people, and you each think a serving is like 2 Hectograms, then thats not such a good price, even using Canabux!