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USDA grades of beef

Oct 23

Be Your Own Butcher, How to Cut and Package a Rib Eye Steak Primal

  • By Bill in Beef, Food Reviews, Reviews, Techniques, The Kitchen Sink

Stack of Hand Cut Rib Eye Steaks

In my opinion, a Rib Eye is the best steak. Sure, there are more than a couple dozen of cuts of beef available from the nine to thirteen primary cuts (primal) in the United States and Canada with a new cut of beef being marketed every few years; i.e. Flat Iron Steak. However, when I …

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  • American cuts of beef, Boneless Rib Eye, Cutting steaks at home, Freezer burn, Hand Cut Rib Eye Steak, Hand cut steaks, Hand cut steaks at home, How is beef graded, How long will steak last in the freezer, How to avoid freezer burn, How to buy a whole Rib Eye, How to freeze steak, How to hand cut steaks at home, How to wrap steaks for the freezer, Package steaks for the freezer, Primal cuts of beef, Rib Eye, Rib Eye Primal, rib eye steak, ribeye steak, USDA grades of beef
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