I thought tenderloins were the best cuts, are they not?

I dont quite understand the idea of the tomahawk steak. Just wow factor?

Those strips look nice. My favorite steak by a ways.

Really excited to go get our next beef here in a couple days.


Butcher called and its ready. I will take some pictures.

In my opinion, filet mignon is over rated.
Some people love them though..

There is no damn flavor there. But....if you gots bad teef.........and a wad of folding cash.....

Sal, how long does it take you to quarter and bone a deer in the field? Assuming conditions and landscape benefit you packing meat instead of bones.😎

In my opinion, filet mignon is over rated..

I
Butchering is a lost art.

In my opinion, filet mignon is over rated.
Some people love them though..

Mmmm...
I've never really timed it.
If I pushed it I could do it pretty quickly depending on topography.
Elk are a full day project.
I always have a clean tarp in my pack to lay primal on and it seems like it is always a full day to take one apart and pack it back to camp.

Sal, where do strip steaks come from?

I've been a retail butcher for 41 years.
I retired from full time work a couple years ago but still cut meat a couple days a week when I'm not coyboying.

I took some photos of recent that are pretty tasty.
Though I'd share with those with a taste for animal flesh...

Snake River Beef Company's American Wagyu.
The best steaks we sell...



Cowboy style Tomahawk Steaks USDA Choice Rib Eye....



Top Round Lindon Broils.
USDA Choice Angus.
Not my favorite, but there are ways to make it edible...



USDA Choice Bone In New York Steaks..



USDAChoice Bone in Rib Eyes...



USDA Choice Tri Tips...



Nothing real exciting, just how I've made a living for a long time...

Damn those pics make me hungry. If I could afford it, I'd have a ribeye every day of my life. Pork chop for breakfast, ribeye for supper. Nothing else except some potatoes and eggs.

I've an appreciation for good meat cutters, it's an art that is cool and as old as we are. Would be neat to take some lessons, but I think they'd be wasted on me.

I dont quite understand the idea of the tomahawk steak. Just wow factor?

Those strips look nice. My favorite steak by a ways.

I don't quite understand the idea of the tomahawk steak. Just wow factor?

Isai Rocha

We hate to be the ones to pull back the curtain on this steak trend, as tomahawks have brought so much joy to thousands on Instagram while they gleefully swing around their steaks like Danny Trejo in Machete. But really, someone has to address this as a scam.

See, it's not unusual to drop a cool $100+ on a tomahawk, and we want you to know that you're paying a $50 to $80 upcharge for nothing more than a cool photo op, as tomahawk steaks are just over-glorified ribeye steaks.

You're not getting much more meat or extra flavor, you're literally paying for an extra foot of bone that you can't even eat.

"Essentially, you're just buying the bone," Chef Michael Puglisi of Electric City Butchers said about the tomahawk. "It's more about aesthetics than anything."

Puglisi and his partner Steven Sabicer run a whole animal butcher shop in Santa Ana, California, and they were a little reluctant in letting the cat out of the bag. But as skilled butchers who work closely with beef on a daily basis, they kept it real with us.

They definitely don't mind selling the tomahawk at their butcher shop, as the meat that's cut off the bone just gets sold as pieces of short rib, so there's no loss on their part.

"We will always honor a guest's wish to get it cut like a tomahawk," Sabicer said with a chuckle.

If you're not convinced, just take a look below, as I've carefully illustrated the subtle difference between a tomahawk steak and a bone-in ribeye steak:



The steak on the left is a glorious tomahawk, ready to be grilled up and used in battle. To the right is your usual bone-in ribeye — just as delicious, just not as flashy. They both look pretty similar, though, don't they?

Now, let's get some price comparisons rolling.

Ruth's Chris Steakhouse typically sells its bone-in ribeye for about $54, easily feeding at least two patrons. If you go for their Tomahawk ribeye, though, you're looking to spend $119 for that bad boy.

Lock and Key in Downey, California does it right, as the ounce gap between their bone-in ribeye and monstrous tomahawk at least feels like you're getting your money's worth. Their 18-ounce ribeye goes for about $55, while their 40-ounce tomahawk more than doubles the ounces for $99. There is a good chance that about 10 to 15 of those ounces are bone, though.

Ok, so we won't completely bash the tomahawk. You are getting a little bit more meat on the tomahawk, but you are absolutely not getting double the meat. If you were, it would be worth the doubled mark-up price, so as it stands, you're paying for that bone, baby.

And then there's the fact that I'm too cheap to pay 20 a lb at a real butcher shop.

I like 1 1/2” to 2”

I'll take, "What is Bone-in ribeye" for $200 Alex.

No better cut of meat IMHO.

I'll take, "What is Bone-in ribeye" for $200 Alex.

No better cut of meat IMHO.

my wife loves a bone in rib-eye, I cook her a good bone-in-ribeye, I get a bone in too!
.

look here you knuckleheads,

A Ribeye is the bestest ever.......

A Porterhouse is good friend worthy, (If I'm buying).

Sirloin is for people who eat with a napkin on their lap,

Filet, you need to be sporting a man-bun, with 2 napkins on your lap, A1 steak sauce is even acceptable while trying to infuse some additional excitement here.

This years goal is to try some of that Wagu,

expect a go-fund me account here shortly.

Last good one I had was at the Tamarack in Lakeside, MT. It was good, a 32oz cut with about a foot of expensive bone sticking up in the air. We ordered two while eating at the bar and it made a bit of a spectacle. It also fell into the category of what is mentioned below..

Foodies and chefs are a special kind of annoying.

Does that mean you can't cook?

Perfect.
I love clarifying this glaring statement.

I am a butcher....
There aren't many butchers in grocery stores

Butchers can take an animal apart from its living state to a fully processed ready to cook piece of meat.

Most of the guys in grocery stores today are simply meat cutters.
They take processed primal cuts of meat and simply cut them into smaller pieces for retail purchases.
Most can't cut their way out of a paper bag and are absolutely clueless at to animal anatomy.

A butcher isn't a chef and vice versa.

A crew chief of a Nascar team knows every single working part of that vehicle and can assemble or disassemble it blindfolded.....but he doesn't drive the car....

I've cut up almost every North American big game anima speciesl and every single domestic livestock species.

I cook well enough for my taste, but I don't ever want to be a chef.

There's not a section of cow that I can't make delicious.

Most of the guys in grocery stores today are simply meat cutters.
They take processed primal cuts of meat and simply cut them into smaller pieces for retail purchases.
Most can't cut their way out of a paper bag and are absolutely clueless at to animal anatomy.

Why is it funny?

Local grocery store, Pick 'n save type market,

I asked for a brisket flat.........

A blank stare followed by me grabbing ground chuck for hamburgers.

The following visit, some type of hacked up pork bone labeled has Ribs.......Should have been labeled has survival food......

I can handle the dude at Home Depot not knowing diddly........

But God Dammit man, we're talking red meat here.......Serious stuff..........

Don't be jacking with my meat.........

Because you think being able to cook and butcher are exclusive of each other.

41 years of excelling in my trade tells me differently...🤣

Do you?

A butcher isn't a chef and vice versa.

You may be the 24 HRCF resident smart ass but you ain't having your way on this one azzshole...🤣

I like 1 1/2” to 2”

That’s what she said.

I’m your guy.

You must really miss junior high...🤣🤣🤣

[quote=Kenneth]

Well in fairness, you live in Wisconsin.

And stop throwing spitballs at Sal,

It's just not necessary.

Sal, I love your meat.



Our local gas station started selling USDA choice beef steaks and ground. It's pretty expensive($15/lb for boneless NY or ribeye's) but they make the mistake of selling 'manager specials' at a very good discount and I snipe those every time I stop for beer.


As far as preference goes I prefer a tri-tip over the uber fatty rib steaks. Top sirloin or NY's are also good for the belly.

For whatever reason I think the tri-tip has the best flavor.

Sal, I suspect you gutless it in the field?

Mostly...but dig in for the tenderloins.

If killed near a road I'll go the extra mile.
Seems like Elk always hurt me.

I went the other direction.
I spent 30 years in a family run grocery chain then moved on to corporate.
I was close with the owner of the independent as he was an avid big game hunter and let me process my animals with the company locker and equipment.
I cut up Dall, Stone, Bighorns, Elk, Moose, all species of deer, Antelope, Hogs, Bears, Caribou, and pretty much all of Old Mc Donald's farm back then.

Gutless only way to go unless you shoot it next to a road

Yep, best combo of meat/fat ratio.... best cut

I've been a retail butcher for 41 years.
I retired from full time work a couple years ago but still cut meat a couple days a week when I'm not coyboying.

I took some photos of recent that are pretty tasty.
Though I'd share with those with a taste for animal flesh...

Snake River Beef Company's American Wagyu.
The best steaks we sell...



Cowboy style Tomahawk Steaks USDA Choice Rib Eye....



Top Round Lindon Broils.
USDA Choice Angus.
Not my favorite, but there are ways to make it edible...



USDA Choice Bone In New York Steaks..



USDAChoice Bone in Rib Eyes...



USDA Choice Tri Tips...



Nothing real exciting, just how I've made a living for a long time...

I'll eat a strip, but ribeyes are much better! 😂

Jim, you butcher any of them rabbits yet?

If so, how are their strip steaks?

Geno

I’ve simplified my steak prep. Generous salt an hour plus before the heat, keep it in the fridge uncovered, and cook med rare.

Mesquite is fine. Stronger tasting than oak, hickory, or fruitwood.

Grind a little fresh black on it while it rests after cooking.

Occasionally I’ll whore it up with some “rub”. Haven’t done it much lately though. It’s nice to taste beef and not get overwhelmed by spices and feedlot grease.

They are getting close!

I hear rabbit tri tip is the best!

Maybe not rabbit tomahawk good.......