Description
Butcher Jake Dickson (Dickson’s Farmstand Meats) gives us his ultimate ribeye steak buying guide. From understanding the steak grading system (select, choice and prime) and debunking what labels actually mean, to answering whether to go for a boneless cut vs bone-in or if a thicker steak tastes better. Jake goes through taste tests and cooking results, red flags to watch out for and green flags to look out for, this guide will change how you shop for ribeye steak forever.
00:00 Intro
00:23 Picking your grade of steak
01:51 Steak taste test
02:53 What label claims mean
04:01 Is grass fed better?
04:50 What is a ribeye steak?
09:01 Bone In or Boneless?
13:39 Is thicker steak better?
14:16 Does breed matter?
15:17 Types of aging
17:37 Dry-age taste test
18:50 Ultimate ribeye buying guide red flags and green flags
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