my beef would be this :
or
these are two Rib Eye Roasts , used on very recent America's Test Kitchen
top , and Cook's Country both eps involved pulling // cutting along the central seam
removing a lot of that fat , then trying back together ( ATK , top : Rib Eye Roast , oven )
or tying each half separately ( to retain shape ) for a covered braise , in the oven.
I haven't searched around for meat in quite a while , but I Know My Meat.
I doubt these two hunks were pick up on a quite trip to Stop & Shop , RocheB etc
this is not a complaint about the show , its Stanged on pupose
but ..... has anyone seen any like this , at say Cosco ?
these are two quality hunks of meat
in your Meat Journeys , where does one get this sort of cut
as above ?
as I look at these two Hunks , they clearly are the same cut
the top , ie the been muscle on the top , @ 45 degrees
of the bottom cut , is the bottom of the top cut.
the top of the first pic , is the same as the L over in the second pi
but trimmed of the bottom muscles , and ' classed up ' a bit.
my interest is trimmed up , retied as a whole hunk
treated exactly like while brisket
by the WHPS : wonder both about the taste difference
and possible price difference .
