Quote:
Originally Posted by AlpineWhite_SJ
How you figure? I’ve always found NYs to have better marbling throughout than a ribeye does. Ribeye has distinct fatty areas of the cut which are delicious, but lacks them outside of that. It’s a lot to do with that fact I’ve been buying more New York’s the past few years than I have ribeyes - more flavor per bite.
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The strips in the picture seem to have no / very little marbling. Maybe the ribeyes are higher grade cuts.