I’m not buying steak without seeing it, personally.
Radiant_Battle_3650
That’s a US Foods’ website.
The ends of ribeyes tend to have separation of the fat near the eye and the a big chunk of fat near the end where the eye gets smaller, making them less desirable for food service to use.
New Yorks have the “nerve end” where youve got that chunk of gristle that triangles out once you get about 70% through the strip about 1/4 of the way through it height wise. You get complaints about it constantly if you sell these steaks.
On the Food Service side, most places that buy portioned steaks expect to NOT have that separation or nerve end if you’re paying the premium for a portioned protein, albeit some producers do offer “end to end” cuts… And if youve got a good crew/ chef you know when you can get away with using those cuts.
Producers/ meat companies will save those end steaks and freeze them. I’d use it for things like kabobs personally when you can take those pieces of gristle/ that fat separation doesn’t matter as the easiest use case.
Source- Marriott Chef for 10 years then hotel purchasing for 5 years with a Chef jacket on the back of my office door.
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Do not buy steak online.
I’m not buying steak without seeing it, personally.
That’s a US Foods’ website.
The ends of ribeyes tend to have separation of the fat near the eye and the a big chunk of fat near the end where the eye gets smaller, making them less desirable for food service to use.
New Yorks have the “nerve end” where youve got that chunk of gristle that triangles out once you get about 70% through the strip about 1/4 of the way through it height wise. You get complaints about it constantly if you sell these steaks.
On the Food Service side, most places that buy portioned steaks expect to NOT have that separation or nerve end if you’re paying the premium for a portioned protein, albeit some producers do offer “end to end” cuts… And if youve got a good crew/ chef you know when you can get away with using those cuts.
Producers/ meat companies will save those end steaks and freeze them. I’d use it for things like kabobs personally when you can take those pieces of gristle/ that fat separation doesn’t matter as the easiest use case.
Source- Marriott Chef for 10 years then hotel purchasing for 5 years with a Chef jacket on the back of my office door.
*Edit when I realized it was US Foods website.
Not a good deal. Eat more chicken and pork.