Hi AAB, Been reading your great forums for a year or so now. AWESOME! Thank to everyone for all the great info and tips. First time poster, though. Here goes. I was at my local Restaurant supply grocery to pick up a packer brisket and saw they had a special on "No roll whole boneless rib eye" for $3.88 a lb. Of course I couldnt get any signal on my phone to do a quick search to find out what the "no roll" meant but they looked pretty nice for the price so I picked up a 10 pounder. I now know that means the meat wasnt graded. Ive yet to take it out of the cryovac and cut it up and thought you might be able to share your wisdom about "no roll", is it worth much even if its cheaper, and maybe a few tips on how to best cut it up if its not good for typical 1 1/2 inch steaks. BTW, I used to buy some Select whole boneless rib eyes about 5 years ago from a local Hispanic market at about the same price and they were pretty good. Not as tender as choice, but still had a good robust flavor. I guess it really comes down to how marbled it is, but I couldnt tell at the store bc it was whole. Any tips on how to pick a good whole Select or No Roll if the price is right? Thanks!!! Ronbo
Post by BBQ Butcher on May 10, 2012 19:40:13 GMT -5
LOL, I'm called many names
Hey, for $3.88 lb, I'd give it a try myself! As far as picking one out, let's see..........make sure it's not too floppy. It should have some semblance of stiffness if you pick it up with one hand. Also, if it has any kind of fat cover that is 'white' in color is a good sign.
I'd cut it at least 1" thick for steaks, not much thinner. For the roast, if going to do it that way, give it a covering of thick sliced bacon to make up for the lack of fat.
Heck, grinding some for burger wouldn't hurt either
Let me know how it turns out...pics are always good!