Beef & Bones
Steak Buying Lesson 101 - When buying or ordering a rib eye tell the butcher or waiter you want it from the chuck end. At the chuck end of the rib eye the spinalis dorsi or cap muscle is the thickest. At the loin end its the thinnest. Why do you want a thicker cap muscle on your rib eye? Because the cap muscle is the absolute tastiest chunk of beef on a cow. There is no debating this. You can even buy the entire spinalis dorsi and grill it as a steak itself but do so at your own peril. Ignor...