I wonder if the cut of meat actually qualifies as "ribeye."
Technically it does. I work in this industry, what they are doing is buying "utility" grade meat, (usually old heffers that are producing very low amounts of milk), injecting it with a tenderizing agent along with water then freezing it almost solid and slicing it on a deli-style slicer or a band-saw with a boneless blade installed. The marinade is trying to mask the fact that the meat will naturally taste like crap, don't bother with the $1 steak, it's not worth it.
this is what i read. its just ultra low grade meat.
stuff that should be going into dog food.
Also i think most sane people know $1 a steak is going to suck
A 1 dollar stake is like visiting a 10 dollar hooker.
A 1 dollar stake is like visiting a 10 dollar hooker.
I bought a box when I was first learning to grill. If it was going to taste like crap anyway why spend money on good meat?
Htf do you learn anything cooking POS 4oz steaks?
Well for one I learned I would need much more heat when it took 35 minutes to cook the first batch.
Well for one I learned I would need much more heat when it took 35 minutes to cook the first batch.