Dale Shipp wrote to Dave Drum <=-

Remember that you are in the state which contains a major beef
processing industry.

Where? I am not aware of any major beef processors since Armour moved their Joliet plant to "who knows where".

I had always associated Chicago and environs with the beef industry,
both feed lots and meat packing. I guess that might have been some
time ago?

Oh, yeah. I don't know of any feed lots in that area but the Joliet
Stockyards used to be a major player in the market reports and the associated/nearby packing plants were a major source of beef for the
eastern US. But, that was then.

Can you name the plant/processor to which you refer? I'm curious. Or
were you thinking maybe of our neighbouring state and their "Iowa Beef Packers"? Or our other neighbour to the south of Iowa and the packers associated with the Kansas City stockyards?

Perhaps -- KC is still part of the midwest.

And 300+ miles from me. I've eaten at some places "down in the bottoms"
near the stockyards/packing plants and the prices were *very* reasonable
if one could be upwind of the cattle pens. Bv)=

New York Strip (16 oz) 20.95

Too much, and not a steak I would favor.

That's $1.31 oz compared to the local Texas Roadhouse NY Strip (12 oz)
@ 18.99 ($1.58 oz)

Measure on the same footing. The bigger the steak, the less per ounce.

TR doesn't offer a 16 oz.

TR does not have a 14 ounce ribeye, but their 16 ounce is 21.99 or 1.37 per ounce (again, the bigger the cut the lower the price per ounce).

vs the local Texas Road House 12 oz @ 17.99 (essentially equal) and
their 16 oz @ $19.99 ($1.25 oz - a bargain)

Looks like your prices for TR are lower there than here. Could that be because of being closer to meat packing facilities? Or just simply
cost of rent, etc.

I've noticed that eastern seaboard prices seem to be much stiffer on
real estate, food stuffs, taxes, etc.

Prime Rib (10 oz) 15.95
(12 oz) 17.95

More than we pay at our local Irish pub for a larger size.

Texas Roadhouse is about a dollar more on the prime rib selections. If
you do better at your local pub then you've found a bargain deal. I'm
not a fan of prime rib. I prefer my meal from that cut to be done up
as a rib steak of about 1 1/2" thickness and char-grilled to rare or at worst the low side of medium-rare.

Here TR is about $2 more on each of those two sizes. The Irish pub we
go to occasionally has a Tuesday special on prime rib. Last I recall
it was 15 ounce for $15.95.

Porterhouse (16 oz) 21.95
(20 oz) 25.95

Here, the TR has only a 23 ounce porterhouse priced at 26.99. Too much steak and too much money, albeit not a bad price per ounce. We'd have
to split it between Gail and I, and then still take some home.

Chopped Sirloin (12 oz) 12.95

TRs 10 ounce chopped sirloin is 10.99, but not something we would ever buy. I'd much rather go to another place's Tuesday special for an 8
ounce hamburger for $6.

I'd not buy a chopped steak at a steak house. But, I do order it on
occasion at a couple local cafes as a part of their plate lunch - for
a damned sight less than $12.95.

Tenderloin Filet (8 oz) 23.95

I don't see that TR even offers this. They offer Filet Medallions, 9 ounce total weight for 19.99 -- but again, not something we would ever buy.

Me either. Rib-eye is as close as I'm ever going to get to filet mignon.

Maybe not bizarrely overpriced, but on the high side of what I would be willing to pay.

Well, me too. Except for "special occasions" Bv)=

Struth. We would go more for the 6 or 9 ounce sirloin, priced at 11 or
13 respectively. Much higher price per ounce, but all we care to eat.

If doing steak at home and for myself I tend to favour chuck-eye
steaks and will likely do so until they get "discovered" and prices are driven through the roof.

Our go to steaks for home cooking are porterhouse at $7.99 per pound (BJs).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: No-Nonsense Chuck Eye Steak
Categories: Five, Beef
Yield: 1 Serving

16 oz Chuck eye steak
1/2 ts Kosher salt
1/2 ts Black pepper
1 tb Olive oil

Cover both sides of the steak, first with the salt,
followed by the pepper, and finally the olive oil.

Cook on an outdoor grill, or a hot cast iron pan, for
5 minutes per side.

Allow to rest for an additional 3 minutes on the plate.

Enjoy.

Asking for a Chuck Eye Steak is like acknowledging
membership in a secret society. You are greeted with a
knowing smile, a nod of the head, and then just maybe
two will emerge from some quiet corner. There are only
a couple in each animal, and although they have a taste
and tenderness of the more popular rib eye, the cost is
considerably less.

Recipe by Bill Hilbrich

UDD Note: I typically will use lemon-pepper mix instead
of the salt & pepper listed in the ingredients. Works
for me.

From: http://www.food.com

Uncle Dirty Dave's Kitchen

MMMMM

... Nothing is impossible for the man who doesn't have to do it himself.
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* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)