He was likely advising you to purchase a whole standing (bone in) rib roast which could be cut into individual steaks - you would end up with bone-in rib eye steak cuts .................it would save you some money; depending on where you bought the rib roast and if you bought prime or choice.
Rudolph's market (Elm Street) is excellent but very very expensive; their quality is the best in Dallas. They purchase whole on the hoof beef (directly from a rancher in Mississippi) and butcher/cure/age on-site............if you are cost conscience; head to CostCo...they have an excellent on premise butchery and could accommodate you if it was a large order.
Another good butcher is Hirsch's Meat Market in Plano; but again, these speciality butchers will be pricey compared to grocery store or Costco shopping.
Bon appetite !
I know odd question here on the board.
But I am looking for a butcher or someone who really knows about cuts of meats to ask a question.
I went to a little family butcher years ago and asked for like 20 Tbones and the butcher said you would want order XYZ and then we can cut it into steaks and it will be a lot less money doing it that way....anyone have an Idea what it was....also is there a similar thing with Ribeyes?
Going to be doing a large BBQ this weekend and want to save myself some money if I can.
Originally Posted by NYr