THICK & JUCIE STEAKS - Page 2

sportfishingusa · 09-10-2008, 10:07 AM

i always get my stuff from shop rite by me and i have them cut it to my liking.. i like the porterhouse because it has so many cuts in it.. you get the filet, the eye, and the bone or whatever they are. lol

but i go to the butcher directly and say i want a porthouse and i want it 2" thick and i want it now. .lol

they normally jump in headfirst and help meout..

nautiduck · 10-11-2008, 10:56 AM

If you want good meat prices talk to the grocery store butcher and find out when they mark down the day befores meat. My local store marks it down twice a day. 30% early in the day and then an additional 40% around dinner. I usually get beef for half price. Its been in the case for one maybe two days since its been cut. I take it home vacuum bag it and freeze it. Ive always left beef sitting in the fridge for a couple days after thawing to age a little anyways it seems to tenderize the meat a little, this way its already sat a day or two and I thaw and throw it right on the grill.

GreatBaits@Tates · 10-11-2008, 12:29 PM

A cowboy ribeye is what I salivate for, its a huge piece of meat double cut with the bone on. Dry rubbed cooked rare to med rare please. Tim

09-10-2008, 10:07 AM	#11
sportfishingusa I think Admin is going to let me have this space Join Date: Mar 2008 Location: Toms River, NJ Posts: 2,505 Credits: 4,887.1 Boat: 24 proline cc and 33 pace express Home Port: Forked River NJ Best Catch: EST. Grander In Toms Canyon/ 145lb allison/ 250lb mako/58lb cobia, 1st place 1996 miami metropolitan Occupation: Self Employed Repossession	i always get my stuff from shop rite by me and i have them cut it to my liking.. i like the porterhouse because it has so many cuts in it.. you get the filet, the eye, and the bone or whatever they are. lol but i go to the butcher directly and say i want a porthouse and i want it 2" thick and i want it now. .lol they normally jump in headfirst and help meout.. __________________

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

10-11-2008, 10:56 AM	#12
nautiduck Stop staring at my Avatar. Join Date: Apr 2008 Location: Rock Hill SC (Charlotte) Posts: 382 Credits: 1,649.2 Boat: Gave up looking Best Catch: Duckie Occupation: Project management	If you want good meat prices talk to the grocery store butcher and find out when they mark down the day befores meat. My local store marks it down twice a day. 30% early in the day and then an additional 40% around dinner. I usually get beef for half price. Its been in the case for one maybe two days since its been cut. I take it home vacuum bag it and freeze it. Ive always left beef sitting in the fridge for a couple days after thawing to age a little anyways it seems to tenderize the meat a little, this way its already sat a day or two and I thaw and throw it right on the grill.

10-11-2008, 12:29 PM	#13
GreatBaits@Tates I love my rigging bucket Join Date: May 2007 Posts: 106 Credits: 5,592.4	A cowboy ribeye is what I salivate for, its a huge piece of meat double cut with the bone on. Dry rubbed cooked rare to med rare please. Tim