Serious question - I buy cases upon cases of ribeyes, whatever .for roasting primarily, but have done it all. 0x1’s, tenderloins, whatever. You name it. Specifically in the ribeyes, every once in a blue moon of choice end to ends, an anomalous “tough one”… WTF is that??? Looks same raw… is it a flaw from the slaughter? Tightening up from shock? Honest question
