Munchies With McManus

03/16/2025

03/15/2025

Ribeye, by me. One of the trades that I have done, and still do is a meat cutter. If you are not a professional, I'll give you a couple tips on selecting a ribeye. One end of a whole ribeye is what I would call the roast end it is more lean and a bit less tender. You can identify it in steak form if the bone in the side is pretty long and runs along the whole side of the steak. The steak pictured is from the "steak end" and has a very short bone in the side, and you will see a distinct circle on the opposite side of the bone. This is optimal ribeye.

03/15/2025

Beef ribs, by me.