The marbling is not bad. USDA Choice is good enough for who its for. Portioned out three bones worth for a Christmas dinner rib roast. Cut one 2" big boy steak and the rest are almost 1 1/2 steaks. Bones for broth. Also cut three 1/2" NY's for steak&eggs. The rest were cut to around 1 1/2". Happy holidays!
by SlvrBckGrilla
3 Comments
Marbling in the New Yorks looks bad like they’re select grade. The Ribeyes looks good though.
Please tell me you didn’t just throw out the fat you trimmed.
Edit we might be cool, I thought I saw trimmed ribeye tails.
https://preview.redd.it/bmp0g0sdth8g1.jpeg?width=750&format=pjpg&auto=webp&s=881366628a468636fafadc0edd64d706b8dd26af
i do recommend removing this bit of gristle on ny strips. its the only real gnarly piece on there