Is anyone familiar with this cut or grade? A friend caught these on sale at Rest Depot. He's not sure what it is but it says ribeye and was less than $5/lb so he bought a case and brought it to me to be packaged.
I trimmed the silverskin (a lot) and sort of portioned it. But. It does not look like any ribeye I've seen. No thick fat peice running through the center, texture does not look right for ribeye. My limited google fu finds discussions of a cheap cut with little marbling that is typically tough. My default on unknown cuts of beef is to treat them like a round and put them in a bath overnight.
Does anyone have a good (or bad) experience to share?
