What are the best cut of steaks ?

[Bonesbonesbonesbone]

Imo, it’s gotta be Ribeye as the no.1 cut of steak, second place is followed by a Tomahawk steak, and third place would be Filet Mignon

 

[Bonesbonesbonesbone]

@Never Get Up @TheLookInYourEyes @n9wiff @Gonthar @ey88

 

[Deleted member 88882]

idk, beef too expensive

 

[Bonesbonesbonesbone]

idk, beef too expensive

Lol its like $14-17 a steak if you get it from a prime roll in Costco, and theres 10-14 thick slices you can get out of a 17lb roll.

 

[Gonthar]

I think the belly has the softest meat.

 

[Bonesbonesbonesbone]

I think the belly has the softest meat.

You weird asl

 

[Deleted member 97572]

Imo, it’s gotta be Ribeye as the no.1 cut of steak, second place is followed by a Tomahawk steak, and third place would be Filet Mignon

Whatever is the cheapest, but if I was rich then Ribeye everytime

 

[Bonesbonesbonesbone]

Whatever is the cheapest, but if I was rich then Ribeye everytime

Ribeye is actually not expensive, depending on how many times you want to eat it can be very cheap for rich people and affordable for poor people, for example if you get high quality ribeye steaks from Costco (prime grade), you can buy a boneless ribeye roll for $14-17 per lb and the standard rolls are 17lbs in total weight, if you like your steaks thick between 1.5 inch-2 inches than you can cut up to 10 slices, or if you like them more thinner at 1 inch thickness you can cut up to 15 slices. Thats at most $290 for one ribeye boneless prime roll which is only expensive when consumed weekly or fortnightly, personally i only eat steak once a week and i like my steaks standard thickness of 1.5 inches so thats 10 slices of ribeyes for 10 weeks which is around 3 1/2 months.

Thats for only steak once a week, but you see how cheaper it is when you bulk buy, cut it up, vaccum seal it and then store it in your freezer, the quality is sustained the same only up until 6 months and after where the quality and texture will decrease. Plenty of time to eat your steaks by then.