Choice Rib Eye?

[Dewesq55]

I just bought a 10" restaurant grade cimeter knife just for butchering from Amazon. It's very nice.

[Breadhead]

Some people are very skeptical about what they are actually buying from butchers or steakhouses that claim to have Kobe beef to sell. Wagyu... Not sure about that either...

http://www.forbes.com/sites/larryolmsted/2014/01/07/the-new-truth-about-kobe-beef-2/

[Huskee]

It's good when you can see it in the case before buying it. Then you can surely tell what you're buying. But in a steakhosue? Boy you really could get taken advantage of if it was a shady place. A good Prime steak and a Wagyu may actually be difficult to tell apart if cooked properly, unless you've had it before to know.

[Breadhead]

Huskee...

I DO NOT ever order steak in a restaurant anymore... Ever!

When I can buy a 40oz Choice, bone-in, Ribeye for $15 at Albertsons and cook it better than most Steakhouse Chef's can... I'll order something that stands out on the menu that I can't do at home.

[Huskee]

Breadhead Totally with you. I don't often either. A couple weeks ago I ordered a prime NYstrip with whipped gorgonzola on top, man was that incredible. Otherwise I usually lean toward seafood or something fancy we don't usually do at home.

[David Parrish]

Breadhead Totally with you. I don't often either. A couple weeks ago I ordered a prime NYstrip with whipped gorgonzola on top, man was that incredible. Otherwise I usually lean toward seafood or something fancy we don't usually do at home.

I only order steak at a steakhouse when I'm on the road and a) I don't have a grill and b) the company is paying for it.

[Breadhead]

Well... I might make an exception to that NEVER statement if someone else is paying. Especially if was USDA Prime beef.

[David Parrish]

It's good from time to time to check out what fine steakhouses produce. Lets me know I'm still on my game. lol