View Full Version : Cow Ribeye??
tommykendall
03-12-2010, 12:16 PM
I was in a local Restaurant Depot this week and noticed what they called 'Cow Ribeye' in cryovacs of 6-10#'s or so, for about $2.40#. It is boneless, very uniform in shape, very similar in appearance to a beef tenderloin, but larger in diameter, almost as large as an eye-of-round, but it's not eye-of-round which they have in another section of the case. Any ideas WTF this is? I can't imagine that it's what we would tyically call a boneless ribeye - not at that price. I wonder if it's rolled or a bunch of pieces or what. Could use some quick help because I'm heading there soon and want to pick one up.
PS - I googled it and came up with something called a Ribeye Roll but no decsription or pics.
Big_T_BBQ
03-12-2010, 01:02 PM
Good question, I've got no idea. I've heard of a Cowboy Rib Eye which is a bone on rib eye that's been frenched. I've also seen it refered to as a tomahawk chop. usually cut 2-2.5" thick
Arlin_MacRae
03-12-2010, 01:06 PM
I'd never heard of that until just now. And Google wasn't any real help...
tommykendall
03-12-2010, 01:37 PM
Ok - meant to also mention that it's as soft as a beef tenderloin and has that thin layer of connective tissue all the way around like a beef tenderloin. I will pick one up this afternoon.
LouCfur
03-12-2010, 01:49 PM
It is refering to "cow meat" as opposed to "steer meat". Also refered to as comercial grade meat.
The best beef comes from a steer. Cow meat is a step below and you can see and taste the difference. Biggest differences I've noticed is the lack of marbling and soft texture. However I do buy cow tenderloins when I find them on sale. Makes for really good beef kabobs and the marinating process helps with the flavor. I can sometime find them for around $4 a lb.
Also, if you can find someone who raises free range beef the cow meat is as good or better than steer meat found in your grocery store.
tommykendall
03-12-2010, 01:54 PM
It is refering to "cow meat" as opposed to "steer meat". Also refered to as comercial grade meat.
The best beef comes from a steer. Cow meat is a step below and you can see and taste the difference. Biggest differences I've noticed is the lack of marbling and soft texture. However I do buy cow tenderloins when I find them on sale. Makes for really good beef kabobs and the marinating process helps with the flavor. I can sometime find them for around $4 a lb.
Also, if you can find someone who raises free range beef the cow meat is as good or better than steer meat found in your grocery store.
Good insight. For ~$2.40# I'm picking one up. Pretty hard to screw up a batch of chili if it's not that great.
hogman
03-12-2010, 07:41 PM
a cow ribeye is the center eye of a of a eco ribeye which is usually tuff to eat
but the center is the best part.
bottomsupbbq
03-12-2010, 07:44 PM
I would bet it was a hanging tender..
boatnut
03-12-2010, 09:08 PM
local IGA here at lake has "cow" tenderloins and other "cheap" pieces of beef all the time. I asked the butcher one time why they weren't labeled "choice, select" etc. he said they were "cow". Not being an expert in bovine's, I said " well yeah, i know they come from a cow"! he set me straight as they are NOT from a steer, the preferred "gender" of "cow". so who knows what or where they come from....old milk cows? heiffers? I did buy a tenderloin once and used it in stir fry and other dishes and was quite good for that purpose.
Kevin
03-12-2010, 09:37 PM
I don't know jack about commercial labeling of beef products, but when I went to farmer school it went like this:
Steer = male bovine that has had his "oysters" removed
Heifer = female bovine that has not yet birthed calves
Bull = Bad news male bovine, stay away from him, he can get mean. (No offense Mike)
Cow = Adult female bovine that has given birth to calves.
I have had some excellent ground beef from downed milk cows, not old cows but producing animals that were injured and had to be put down. Had to add fat though, those Holsteins are pretty lean.
BIG ALAN
03-13-2010, 03:19 PM
I don't know jack about commercial labeling of beef products, but when I went to farmer school it went like this:
Steer = male bovine that has had his "oysters" removed
Heifer = female bovine that has not yet birthed calves
Bull = Bad news male bovine, stay away from him, he can get mean. (No offense Mike)
Cow = Adult female bovine that has given birth to calves.
I have had some excellent ground beef from downed milk cows, not old cows but producing animals that were injured and had to be put down. Had to add fat though, those Holsteins are pretty lean.
There must be a regular market for the stuff, especially finding it at a restaurant "depot." Hopefully she walked to slaughter, and was not fork-lifted.
Nickos
03-13-2010, 06:59 PM
I don't know jack about commercial labeling of beef products, but when I went to farmer school it went like this:
Steer = male bovine that has had his "oysters" removed
Heifer = female bovine that has not yet birthed calves
Bull = Bad news male bovine, stay away from him, he can get mean. (No offense Mike)
Cow = Adult female bovine that has given birth to calves.
I have had some excellent ground beef from downed milk cows, not old cows but producing animals that were injured and had to be put down. Had to add fat though, those Holsteins are pretty lean.
yeah pretty much, im a cattle rancher way up here in Northern MN
and bulls arent really all that bad news, youd never want to eat one but for the most part you leave them alone and they leave you alone
Nickos
03-13-2010, 07:01 PM
There must be a regular market for the stuff, especially finding it at a restaurant "depot." Hopefully she walked to slaughter, and was not fork-lifted.
anything made out of meat has a market for it...
tommykendall
03-15-2010, 11:20 PM
ok I lied about the price. It was $2.80# after returning Friday. I bought a 9.25#r and sliced into 10 steaks. It looks quite respectable. Pics forthcoming when I get off my lazy arse - man cave is more important right now.
thirdeye
03-16-2010, 09:39 AM
It is refering to "cow meat" as opposed to "steer meat". Also refered to as comercial grade meat.
The best beef comes from a steer. Cow meat is a step below and you can see and taste the difference. Biggest differences I've noticed is the lack of marbling and soft texture. However I do buy cow tenderloins when I find them on sale. Makes for really good beef kabobs and the marinating process helps with the flavor. I can sometime find them for around $4 a lb.
Also, if you can find someone who raises free range beef the cow meat is as good or better than steer meat found in your grocery store.
local IGA here at lake has "cow" tenderloins and other "cheap" pieces of beef all the time. I asked the butcher one time why they weren't labeled "choice, select" etc. he said they were "cow". Not being an expert in bovine's, I said " well yeah, i know they come from a cow"! he set me straight as they are NOT from a steer, the preferred "gender" of "cow". so who knows what or where they come from....old milk cows? heiffers? I did buy a tenderloin once and used it in stir fry and other dishes and was quite good for that purpose.
I think you guys are on track.... cows do make it into the stream of cattle raised for beef, especially dry cows (ones that have not calved) and their meat can be quite good (although they never get the hoof weight that a steer will). What's interesting is that in order to label it "cow" would suggest that the packers kept those primal cuts separate.
At any rate, the quality should be good. I'll point out that when grading beef, no matter how well a carcass of a cow is marbled, the top grade they can receive is choice. Only steers can get a prime grade.
ScreamingChicken
03-16-2010, 09:44 AM
I have had some excellent ground beef from downed milk cows, not old cows but producing animals that were injured and had to be put down. Had to add fat though, those Holsteins are pretty lean.
A couple of years ago my beef supplier put down an old milk cow and ran almost all the meat save maybe a rib roast through the grinder. The ground beef was very much like you described and worked well for recipes that called for a lot of the rendered fat to be skimmed off.
Brad
tommykendall
03-16-2010, 07:53 PM
Okay here are pics. I haven't seared any yet. Steaks are vacuum sealed. Under $27 for 9.3#
big brother smoke
03-16-2010, 09:04 PM
Looks kinda a lean, but, I 'd hit that with reckless abandon!
HHpepper
03-16-2010, 09:32 PM
Is that a ninja knife?
tommykendall
03-29-2010, 04:22 PM
so I flashed the daylights outta a couple of these over lump and a cherry stick a week or so ago. Rubbed with wooshy and sprinkled with Angelo's just before cooking to a medium rare perfection. Color was great, juices flowed all over the plate, flavor was in some cases a tad off, in other areas not discernably inferior. Texture by no means was choice grade as you can tell from the raw pictures above, and therefore ranked in tenderness like select grade, or maybe even a different cut like a tri-tip or top sirloin. Sorry - no pics of this cook, but thought I'd share the results. Overall, I'm not disappointed with the purchase but I'd recommend to others spending another buck or two per pound for a better cut especially if you're sharing with your friends.
tommykendall
03-29-2010, 04:28 PM
Is that a ninja knife?
No sir - many years ago a brother (Racer maybe)posted a link for some great deals on Tramontina cutlery. It was a deal that I couldn't pass up. Happy to say that it was a few $$ well spent. The one above is a 12" carver I believe.
leanza
03-29-2010, 05:13 PM
This place is a reglar cow enclyopedia. :hungry:
bigabyte
03-29-2010, 07:05 PM
Thanks for the follow-up!:thumb:
landarc
03-29-2010, 09:55 PM
Thanks for the info TK. I learned something new from this thread.
tommykendall
03-29-2010, 10:10 PM
I did a $1.99 choice tri-tip with Angelos (no wooshy) tonight and some pintos borrachos that kicked the crapper of that ribeye :roll: Again over lump and a cherry stick.
Odin the Dog
03-29-2010, 10:13 PM
Cherry wood is great with beef.
bbqbull
03-29-2010, 10:49 PM
I don't know jack about commercial labeling of beef products, but when I went to farmer school it went like this:
Steer = male bovine that has had his "oysters" removed
Heifer = female bovine that has not yet birthed calves
Bull = Bad news male bovine, stay away from him, he can get mean. (No offense Mike)
Cow = Adult female bovine that has given birth to calves.
I have had some excellent ground beef from downed milk cows, not old cows but producing animals that were injured and had to be put down. Had to add fat though, those Holsteins are pretty lean.
No offense taken Kevin but wifey said I can get a little bull headed....a teeny tiny bit.
She aint never seen me pissed. Thank goodness middle aged man has crawled up my backside.
Back to the discussion now.
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