Checked out that new 'artisan' butcher counter in the Westgate mall and their 'dry-aged' ribeyes looked like they were cut with a butter knife.

The fat cap was completely ragged and the steaks were all different thicknesses, which tells me they either don't sharpen their gear or they're letting someone with zero training on the saw.

3 comments

3 Comments

the_sarah1mo ago

Actually I was just there yesterday and thought the cuts looked pretty solid. Got a New York strip that was trimmed really clean, and the thickness was perfect for grilling. Maybe they had an off day or you caught a new person learning.

sage_west1mo ago

Yeah, I had the same thing happen last week. My ribeye was trimmed really well and cooked up great. Seems like they're usually pretty consistent.

shane_williams12d ago

It's like that everywhere now. Order a burger, sometimes it's perfect, next time it's dry. Coffee shops too. One day the latte is great, the next it's lukewarm. Makes you wonder if anyone cares about doing things the same way twice. Just feels totally random.