SW MI | dittfarms - 6/26/2022 10:49
Check out mitchco post in the thread he posted.
He did an excellent job with everything.
My butcher gets me a few more end cut rib eyes as you move up towards the neck. They are not you typical ribeye, more of a chuck eye but it’s my absolute favorite steak. I would say he cuts an extra 4” of steaks per side so basically an extra 8 steaks per beef. I also cut short rib steaks, flat iron, tri tip, and coulette. My customers love these odd ball steaks…
That’s the Delmonico steak that he’s butchering for you, he knows what he’s doing, it’s the 2nd to best cut on the beef.
There is a 4” piece on the shoulder that transitions to chuck from rib steak. That’s where that little piece of heaven lies. |
Freezer beef
