Butcher called it a Delmonico, but it looks like a Ribeye to me. Either way it’s so perfect it doesnt look real. Is it a Delmonico or a Ribeye? Or same thing?
Curious to what reddit calls this cut.
by TruckitTDP
14 Comments
Gloomy_Evergreen
Essentially the same but cut from different parts of the rib
Red-HandedBandit
Same same
Soft-Covfefe
Buddy is just being creative imo.
I’d call that a rib eye but the upper steak looks like its near the section of loin where the rib eye becomes a striploin.
The butcher probably just takes steaks from that “in-between” section, cuts em thick, and calls em Delmonico.
-SeaBrisket-
Delmonico isn’t actually a specific cut though your butcher may apply it to a specific cut. It’s basically a thick, marbled, quality cut.
JTtheALPHA
I think ribeye, but either way it looks damn good
superstarrr99
No clue, but those will grill up nicely!
Dr-DoctorMD
Looks like a ribeye but am optimal one lol
A ton of cap with a small tenderloin.
Exciting-Date5887
Delmonicos is a famous hundred year old steakhouse
Own-Feedback-4973
I always heard that chuckeyes can be called delmonicos as well as ribeyes. Ive seen folks label a thin ribeye as a delmonico as well.
Just know it has plenty of fat if its a delmonico. Its an eye of some sorts and its not an eye round
captaingeist
When I was cutting meat, Delmonico was a ribeye where we separated the cap, trimmed out the fat, and tied it back together. You know, all the stuff that makes a ribeye taste good. I died inside a little every time I had to do it.
Dr-Turd-Ferguson
The 2 terms are not mutually exclusive
DanFlashesSales
It’s my understanding that a Delmonico is just a thicker Ribeye. But IDK.
wrexinite
It’s a Delmonico because it still has the pointy tip on it. That’s how we labeled them at the butcher shop I worked at for years. The only difference between the two is that little pointy tip.
Pale-Warrior
Butcher called it something else to charge you more.
14 Comments
Essentially the same but cut from different parts of the rib
Same same
Buddy is just being creative imo.
I’d call that a rib eye but the upper steak looks like its near the section of loin where the rib eye becomes a striploin.
The butcher probably just takes steaks from that “in-between” section, cuts em thick, and calls em Delmonico.
Delmonico isn’t actually a specific cut though your butcher may apply it to a specific cut. It’s basically a thick, marbled, quality cut.
I think ribeye, but either way it looks damn good
No clue, but those will grill up nicely!
Looks like a ribeye but am optimal one lol
A ton of cap with a small tenderloin.
Delmonicos is a famous hundred year old steakhouse
I always heard that chuckeyes can be called delmonicos as well as ribeyes. Ive seen folks label a thin ribeye as a delmonico as well.
Just know it has plenty of fat if its a delmonico. Its an eye of some sorts and its not an eye round
When I was cutting meat, Delmonico was a ribeye where we separated the cap, trimmed out the fat, and tied it back together. You know, all the stuff that makes a ribeye taste good. I died inside a little every time I had to do it.
The 2 terms are not mutually exclusive
It’s my understanding that a Delmonico is just a thicker Ribeye. But IDK.
It’s a Delmonico because it still has the pointy tip on it. That’s how we labeled them at the butcher shop I worked at for years. The only difference between the two is that little pointy tip.
Butcher called it something else to charge you more.
Bet he has Waigu too.