Who needs a sous vide, just put the $2 rib eyes in a mason jar and start up the dishwasher!
20 Ribeyes for $40 Scam
- Thread starter CYdTracked
- Start date
I just sold 8 ribeyes and 8 New York strips to a customer for $330. After watching that, I don't feel like I overcharged them.
Unless it was A5 Wagyu… in which case begs the question why OP is holding out on all the rest of us with that deal.
That would not affect the quality of the ribeyes in question.Who needs a sous vide, just put the $2 rib eyes in a mason jar and start up the dishwasher!
I went to buy the 20 for $40 deal and they all looked like this, so I had to pass as there is no way I could eat that much.
Well, maybe not exactly like that . . . . . .
Well, maybe not exactly like that . . . . . .
A few comments on the video:
Not surprising to hear that the vendor was pressuring hard to get customers to buy other packages of meat. The cheap ribeyes was just a way to attract customers so they could make money off of the other meat they pressure to sell.
I laughed when one of the guys was able to pinch a hole in the steak while it was still in the packaging.
Not surprising to hear that the vendor was pressuring hard to get customers to buy other packages of meat. The cheap ribeyes was just a way to attract customers so they could make money off of the other meat they pressure to sell.
I laughed when one of the guys was able to pinch a hole in the steak while it was still in the packaging.
I kinda want someone who knows what they're doing to try to get the best out of these things as they can. Maybe a real sous vide, or the pineapple juice marinade or something.
They're ribeyes of an old dairy cow. They should be cheap ground beef, not being sold for $9/lbs.
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That aspect stood out for me, too, just a way to lure, then upsell.
I wonder if quality of the upsell stuff is any good. I'm not sure I'd trust the "high-shelf" much considering the general sales tactic, but giving benefit of doubt.
We've done this method for years canning salsa. If the lid doesn't "pop" meaning it is sealed after leaving them sit overnight, just put it in the fridge and eat it right away.
Made some marinara sauce last year in quart jars and the bottom of a couple jars broke at the bottom. That was putting them in a water bath!
While traditionally milk cows have been seen as separate from those destined for the dinner table, restaurants are now capitalizing on the unique flavor and tenderness that these cows can offer. But what exactly is driving this shift in the industry, and why are consumers flocking to taste the delicious results?
https://associationofresearch.org/why-are-restaurants-selling-beef-from-dairy-cows/
From that article it seems like it has more to do with the "sustainability" of dairy cattle over beef. Those marbleless slabs of ribeye from 10-year-old cows should not cost what they are selling them for.
Guessing they’re referring to when they’re fully spent/cull. I’ve seen some pretty sad looking cows walk off trailers in some of those Cow slaughter plants over the years.
