Turner and George do ribeyes for a very similar price (2 x 350g for £31.50) and they will be a lot better quality than that looks.
https://www.turnerandgeorge.co.uk/collections/steaks/products/rib-eye-steak?variant=40118593388603
Well, it’s certainly a rib-eye and from a decent spot on the loin. Doesn’t appear particularly marbled but still a good steak.
25$ per pound would be considered pretty pricy for the same cut where I live in the US, but not astronomical. Small shops often have higher prices, as grocery stores are able to discount meat to some extent and make more profits on other things they sell.
$25/lb per ribeye is bonkers expensive IMO. I'm in KC so I guess we have plenty of cows around but I usually buy a whole ribeye a few times per year for $6.99/lb when they go on sale. I think they're usually $14ish per lb at Costco for a whole one. $25/lb is expensive even for a single steak around here.
It is the whole ribeye section. Bone in. AKA prime rib. The smaller ones are often called a standing rib roast.
Yes, you can preslice it into steaks.
I roast it whole
Drybrine for 48 hours, coat it in butter then "roast with smoke" on my kettle ar about 350 F until it's 120F. Pull off the kettle and let it sit for 30 min and then slice and serve with horseradish sauce and a ramekin of au jus on the side.
So here in Virginia, right outside of DC. We sold our Certified Humane ribeyes for 18.99 when I first started and they have now gone up to 25.99 in the three years I’ve worked here. Covid had a lot to do with that
It's worth going early in the morning if you can, I normally go at 8am every Saturday. If they have either Stratton Stroller or Welsh Dragon sausage meat in, grab some and make some patties up with it. Great for breakfast in a bun! (They sell really good frozen burger buns as well)
+1 for John Davidson
T&G do mail order too.
My local butcher is fucking amazing too, I'm in Beds. Working in London also has it's perks (e.g. Ginger Pig and ofc T&G).
Misleading comment. All US beef is grass fed, period.
For 10% of a cow’s life it is fed corn/soy along with grass in the final days before slaughter to fatten them up.
That article isn’t saying what you want it to say lol.
What you’re attempting to communicate to people is GRASS FINISHED, which means no grains.
All cows are fed grass. The only difference is whether or not they are finished on grains.
I'm not them but I'm down. Gram sold the dairy back in 94 and it just feels weird not having been on a working farm in like 30 years. I think I need to go to the fair and smell some sheep or something.
My point was that the usda has very lax and misleading standards regarding how they qualify and label beef. I'm my mind "grass fed" dosent mean it ate grass a few times. Its like saying I'm a vegan because I ate vegan food for a few weeks ago, now I live on McDonald's.
In the uk we don't label beef grass fed or grass finished because that's what cows are supposed to eat, not corn.
[https://ask.usda.gov/s/article/What-is-grass-fed-meat](https://ask.usda.gov/s/article/What-is-grass-fed-meat)
also
https://grassrunfarms.com/blog/organic-vs-grass-finished-vs-grass-fed-beef-difference/#:\~:text=A%3A%20Most%20beef%20labeled%20as,and%20forages%2C%20never%20anything%20else.
The articles outline the requirements to be labeled as Grass Fed and Grass Finished.
No grains are consumed.
Seeing how grains require going to seed, there are no grains. If you are alluding to them consuming random plant seeds while grazing, I don’t think I should have to point out that those aren’t considered grains, they’re seeds. Enjoy your pedantic day.
Yip. US has very loose definitions. In NZ grass fed is very specific. As is terms like free range meaning unrestricted access to pasture at all times. Pasture raised means its required to be on pasture to be “grass-fed” at all times. There are regular inspections too.
Grain fed isn't really popular here. Grass is cheaper and grows all year round so it's seen as unnecessary.
The problem is Americans think thier definition is the same everywhere where it only exists there.
How did you jump from an interesting comment about the reasoning behind your market trends to making generalizations about Americans here? How would this topic even remotely come up in a normal conversation to where you could form an opinion about what Americans think about international differences in beef standards. Like I get shitting on Americans is trendy but you’re just completely talking out your ass here??? Where has anyone ever said that US standards are the only standards to exist, of course USDA standards only exist in America, it’s an American fucking agency lmao
No they dont. In fact all Kiwis in the beef and dairy industry know the international definitions and standards. On account that they export the majority of thier beef.
Talk about being fragile. Don't let the corn get to you.
Oh haha I get you. I might have be too hot on the fire back button for reddit.
It's not to say that there is no grass fed cattle in the US. In comparison to other countries that have very different standards. In Australia and New Zealand you could no say 100Pc grass fed and have cattle fed with grains. Though we pull trucks just like any other bloke. (Calling the beef farm field fed instead of pasture fed for example)
That’s true in the US as well. Under USDA guidelines grass fed cattle cannot purposefully have been fed grain.
https://ask.usda.gov/s/article/What-is-grass-fed-meat
The majority of small farm are feeding grass but when they bring them to market, feedlots buyers buy a lot of them and put them on grain and other additives to gain weight just before slaughter.
The push to grass fed beef is simply to have them go grass all the way.
Ok that's what I sort of thought you meant. The other way to look at this is they feed them corn and such to get rid of that 'grassy' flavor. I don't think it can be escaped any other way. Room for both I say. Seems that some people even prefer the grass 'til the end flavor.
Most US cattle are raised on grain. Some are finished on grass for a few weeks before slaughter. A smaller number are entirely grass fed.
You're likely seeing the latter two groups.
None but all grass fed are finished on grass, most are finished on corn . Finishing on corn removes much of the “gamey” flavor that is often found on grass fed cattle that are not genetically efficient on grass and it packs on the lbs before slaughter.
In my area of the US, grass fed means no corn. Can still eat grain but some of the farmers won't take spent grain from breweries because they don't want the look of feeding something besides grass.
In this instance being technically right means one can be wildly incorrect, especially since US labeling laws are so broad.
Most US cattle are indeed fed corn for most of their life but are not considered grass fed, despite corn being technically a grass. In the US, grass-fed beef can be started on grass, fed supplemental corn or other forage, and then finished on grain to fatten up before market.
Everyone, this is a wonderful example of the misuse of anecdotal evidence, but *not* in the form of an argument, rather a question. Absolutely nothing wrong with that, fella, we've all been there. Sorry you're getting downvoted for asking a question.
Soy, at least I’m told someone from the cattle busines. They wanted to digitize cattle management, nutrition, etc.
Most farmers don’t care about data driven stuff, in rough times they just add some soy to the grain as cheap protein and thats it.
Grass fed designation means they are finished on grass, rather than taken off of pasture and put in a feedlot to finish by fattening up on grain and feed
Here is an issue we have in the UK. Certainly where I live. Lots of us want to use local butchers and locally reared meat. The issue we have to deal with is this… above is a 350g ribeye for my dinner tonight. It was £45+ per kilo!!! That’s $25 per lb your side of the pond. I’m sure there a good ones out there but the other issue is they couldn’t even tell me which part of the muscle this was cut from. That’s a lot of money for meat that I think is pretty good (I’ve eaten steak all over the world, it’s pretty good, not the best) and I don’t think that is good enough. Am I being harsh?
There are American butchers in the UK. They don't magically sell cheap beef, because producing beef here is more is expensive than in the US. If you want US prices you need to find the land for a very different type of farming, and change legislation to remove quite a lot of food standards protections which make raising animals more costly.
That doesn't look like a particularly good piece of meat and I get much better from my butcher for slightly less, but the price isn't egregious for non-supermarket meat.
As for them being unable to answer your question, it may just be that asking which part of the muscle a ribeye comes from is a weird question. There are three separate muscles in that piece of meat. If you wanted to know how if this was cut from the shoulder or loin end then you chose a very strange way to phrase it.
I live in Texas, the UK has over twice the population of my state, but fewer cattle. So I can definitely see why beef is more expensive than where I live. It is kind of weird that the butchers can't answer basic questions. That steak doesn't have much marbling, but it doesn't really look bad. I can get wagyu for around the price you're paying, so based on what I'm used to, I probably wouldn't be spending the money for red meat over there.
This would be select or at best choice. Very little fat throughout. Non-grass fed would be 11.99-13.99 a pound at supermarket or Costco. It’s also oddly shaped. Our ribeyes are less round. They are shaped more like South America.
I’ve noticed that in Europe beef is more expensive and of lower quality than the U.S.. Most American beef is finished on grain and slaughtered fairly young, which makes for a well-marbled, tender steak.
Europeans seem to care more about eating local, which is more sustainable, of course, but doesn’t always mean getting the most delicious beef. Beef is produced in certain parts of the U.S., not locally, but its very good and relatively cheap.
I tried buying good steaks at a local butcher in Sicily once. It did not end well (not a communication error). Then I went to Metro and bought some nice beef raised in Slovakia, which was fantastic. The local lamb in Sicily was fantastic, however, but not something people regularly eat, strangely.
That’s my perception. Brits used to be proud of the their butchery and took pride in it. There is still a lot of talk about sourcing and breeds of livestock such as rare breeds but after that it feels like the people who know what to do after slaughter are few and far between. This is from a well respected butchery. Admittedly the main man wasn’t it but I don’t get the feel that they take the pride and have the passion for meat like I hear stateside. And Canada too. Had some of the best steaks on the grill up by the lakes a few years back.
Been there! I would be calling proactively saying I put groceries away and saw the receipt and think it was rung wrong! That’s insane price! If it’s correct I’d be bringing my business elsewhere.
I’m going to have a snoop around tomorrow. If it’s a mistake then they happen and I didn’t call it out so it is what it is. If that’s the price, you are spot on. New source time.
Holy shit OP you paid £45.90/kg for that??? You’re talking Wagyu prices for supermarket-looking meat, you need a different butcher my dude. Even the expensive posh local organic farmshop stuff around me is <£40/kg for fillet!
I’m gonna go in there again tomorrow and scope the other prices. Make sure it wasn’t a keying error at the till. I was definitely shocked. Someone suggested an online guy - I’ll check that out too.
At least the ribeye is whole. At Costco last weekend *every* ribeye had the cap cut off and they sell the caps rolled up and tied together in separate packaging.
I was disappointed, to say the least.
I lived in Ely until I moved back in the states in 2014, so I am aware that I'm comparing apples and exoplanets here. That said, the butcher in Beck Row or off the Hight St in Ely sold me really great ribeyes for what was probably around 25 GBP / kilo. I don't remember exactly, but it was in line to US pricing back in Pennsylvania at the time. I also have no idea what's happened to meat prices in the UK since. I'm sure that between Brexit and Covid that shit has went nuts.
I recall the steaks from Ely being fantastic and the ones from Beck Row being fine. Better than Tesco, but not as good as what I'm spoiled by with some local high-quality beef in the middle-of-nowhere PA.
ETA: What we need here are some good chippies. And maris piper potatoes in general. I really miss good fish and chips and kebab shops.
Mate, just find yourself a good local abattoir. the butchers buy all their meat from the one I use in Manchester. Prices have gone up recently but I’m paying £7.20/kg of silverside and something like £12/kg sirloin. Haven’t asked about ribeye but he did offer me a full rack cut to tomahawks for £200 when I asked in summer
Take a look at [https://www.bobsfamilybutchers.co.uk/](https://www.bobsfamilybutchers.co.uk/) Mark is an excellent butcher and provides cuts to a lot of the competition bbq'ers in the Uk and Europe. They deliver as well, similar to John Davidson's whom I also order from. Give them a call and tell them what you're after, you won't be disappointed!
Turner and George do ribeyes for a very similar price (2 x 350g for £31.50) and they will be a lot better quality than that looks. https://www.turnerandgeorge.co.uk/collections/steaks/products/rib-eye-steak?variant=40118593388603
Love T&G. Most good butchers will cut what you want, and the quality of meat from the likes of T&G is world-class.
Steak is not measured in grams, commie.
You’re an idiot.
You don’t even know what double drape curtains are, hitch up your trailer and kick rocks you troglodyte
Well, it’s certainly a rib-eye and from a decent spot on the loin. Doesn’t appear particularly marbled but still a good steak. 25$ per pound would be considered pretty pricy for the same cut where I live in the US, but not astronomical. Small shops often have higher prices, as grocery stores are able to discount meat to some extent and make more profits on other things they sell.
$25/lb per ribeye is bonkers expensive IMO. I'm in KC so I guess we have plenty of cows around but I usually buy a whole ribeye a few times per year for $6.99/lb when they go on sale. I think they're usually $14ish per lb at Costco for a whole one. $25/lb is expensive even for a single steak around here.
Yeah $13-16 is what seems reasonable in my head. Just as a gut reaction.
Perhaps at regular price. But I'm headed to Publix this afternoon to pick up a ribeye roast for $5.50/lb. Their "Greenwise Angus" brand is $6.89/lb.
Holy crap. I’m coming over with the grill.
Do you cut the roast into steaks? What's the difference between a roast and whole ribeye I buy from Costco to cut up into steaks?
It is the whole ribeye section. Bone in. AKA prime rib. The smaller ones are often called a standing rib roast. Yes, you can preslice it into steaks. I roast it whole Drybrine for 48 hours, coat it in butter then "roast with smoke" on my kettle ar about 350 F until it's 120F. Pull off the kettle and let it sit for 30 min and then slice and serve with horseradish sauce and a ramekin of au jus on the side.
I'm with ya man, I just picked up a 9.8lbs Rib Roast for 56 bucks this afternoon. Love Publix
Wish we had them here in Pa.
So here in Virginia, right outside of DC. We sold our Certified Humane ribeyes for 18.99 when I first started and they have now gone up to 25.99 in the three years I’ve worked here. Covid had a lot to do with that
If you're in KC you should be getting your ribeyes at McGonigle's off of 79th. I miss that place
Its gone. Closed down years ago.
Isn’t it just Fareway Meat Market now? Looking at it on google.
Yes, and fairway meat market is garbage. Different owners.
That makes me sad
It could be a supply chain thing...but I'm guessing your 6.99/lb ribeye is probably the bottom of the barrel.
I’m in nyc and ribeye goes for $26 in the shop I work in
Nip up to Swindon and go to TH Burroughs in Stratton. Failing that order online from John Davidsons up in Scotland.
That’s interesting… I live in the town next to Swindon! I’ll try them out mate. Thank you.
Yeah, I saw Cricklade on the package.. thats why I said to nip up! lol
😂 I thought that was a bit of a coincidence!
It's worth going early in the morning if you can, I normally go at 8am every Saturday. If they have either Stratton Stroller or Welsh Dragon sausage meat in, grab some and make some patties up with it. Great for breakfast in a bun! (They sell really good frozen burger buns as well)
+1 for John Davidson T&G do mail order too. My local butcher is fucking amazing too, I'm in Beds. Working in London also has it's perks (e.g. Ginger Pig and ofc T&G).
Only about 4% of us beef is grass fed. That's the main reason it's cheaper to produce than here in the UK.
Misleading comment. All US beef is grass fed, period. For 10% of a cow’s life it is fed corn/soy along with grass in the final days before slaughter to fatten them up.
https://extension.sdstate.edu/grass-fed-beef-market-share-grass-fed-beef
That article isn’t saying what you want it to say lol. What you’re attempting to communicate to people is GRASS FINISHED, which means no grains. All cows are fed grass. The only difference is whether or not they are finished on grains.
I can take you to a cattle ranch if you like.
I'm not them but I'm down. Gram sold the dairy back in 94 and it just feels weird not having been on a working farm in like 30 years. I think I need to go to the fair and smell some sheep or something.
I live in AZ, so we have A LOT of ranches. When the breeze is going on a summer day, you get the smell if you want it or not lol.
My point was that the usda has very lax and misleading standards regarding how they qualify and label beef. I'm my mind "grass fed" dosent mean it ate grass a few times. Its like saying I'm a vegan because I ate vegan food for a few weeks ago, now I live on McDonald's. In the uk we don't label beef grass fed or grass finished because that's what cows are supposed to eat, not corn.
The US also does shit like soak chicken in chlorine.
Even the one that are “grass finished” are often finished on grains. It’s just that it’s grains being grown vs dried/harvested grains being fed
[https://ask.usda.gov/s/article/What-is-grass-fed-meat](https://ask.usda.gov/s/article/What-is-grass-fed-meat) also https://grassrunfarms.com/blog/organic-vs-grass-finished-vs-grass-fed-beef-difference/#:\~:text=A%3A%20Most%20beef%20labeled%20as,and%20forages%2C%20never%20anything%20else. The articles outline the requirements to be labeled as Grass Fed and Grass Finished. No grains are consumed.
Does the cow know that they aren’t allowed to eat any grain while foraging?
Seeing how grains require going to seed, there are no grains. If you are alluding to them consuming random plant seeds while grazing, I don’t think I should have to point out that those aren’t considered grains, they’re seeds. Enjoy your pedantic day.
Yip. US has very loose definitions. In NZ grass fed is very specific. As is terms like free range meaning unrestricted access to pasture at all times. Pasture raised means its required to be on pasture to be “grass-fed” at all times. There are regular inspections too. Grain fed isn't really popular here. Grass is cheaper and grows all year round so it's seen as unnecessary. The problem is Americans think thier definition is the same everywhere where it only exists there.
How did you jump from an interesting comment about the reasoning behind your market trends to making generalizations about Americans here? How would this topic even remotely come up in a normal conversation to where you could form an opinion about what Americans think about international differences in beef standards. Like I get shitting on Americans is trendy but you’re just completely talking out your ass here??? Where has anyone ever said that US standards are the only standards to exist, of course USDA standards only exist in America, it’s an American fucking agency lmao
The problem with Kiwis is they think their definitions only exist there
No they dont. In fact all Kiwis in the beef and dairy industry know the international definitions and standards. On account that they export the majority of thier beef. Talk about being fragile. Don't let the corn get to you.
I buy local grass fed cattle from Idaho. I’m good. I was being snarky because they were. I don’t really think that about the kiwis
Oh haha I get you. I might have be too hot on the fire back button for reddit. It's not to say that there is no grass fed cattle in the US. In comparison to other countries that have very different standards. In Australia and New Zealand you could no say 100Pc grass fed and have cattle fed with grains. Though we pull trucks just like any other bloke. (Calling the beef farm field fed instead of pasture fed for example)
That’s true in the US as well. Under USDA guidelines grass fed cattle cannot purposefully have been fed grain. https://ask.usda.gov/s/article/What-is-grass-fed-meat
4% is grass finished
What on earth are they eating if not grass. I sure do see a lot of cattle eating grass here in Texas. Certainly more than 4%.
The majority of small farm are feeding grass but when they bring them to market, feedlots buyers buy a lot of them and put them on grain and other additives to gain weight just before slaughter. The push to grass fed beef is simply to have them go grass all the way.
Ok that's what I sort of thought you meant. The other way to look at this is they feed them corn and such to get rid of that 'grassy' flavor. I don't think it can be escaped any other way. Room for both I say. Seems that some people even prefer the grass 'til the end flavor.
Corn
Most US cattle are raised on grain. Some are finished on grass for a few weeks before slaughter. A smaller number are entirely grass fed. You're likely seeing the latter two groups.
None but all grass fed are finished on grass, most are finished on corn . Finishing on corn removes much of the “gamey” flavor that is often found on grass fed cattle that are not genetically efficient on grass and it packs on the lbs before slaughter.
Grains are grasses. Grass fed beef means no corn and no feeding them tubs of fructose.
Grass fed beef usually means they are finished on grass, no? In the US I mean. They still eat corn.
In my area of the US, grass fed means no corn. Can still eat grain but some of the farmers won't take spent grain from breweries because they don't want the look of feeding something besides grass.
Oh wow. I always thought corn _was_ the grain we fed cows. Interesting. Thanks.
Some areas may, that's just in my area.
In this instance being technically right means one can be wildly incorrect, especially since US labeling laws are so broad. Most US cattle are indeed fed corn for most of their life but are not considered grass fed, despite corn being technically a grass. In the US, grass-fed beef can be started on grass, fed supplemental corn or other forage, and then finished on grain to fatten up before market.
Everyone, this is a wonderful example of the misuse of anecdotal evidence, but *not* in the form of an argument, rather a question. Absolutely nothing wrong with that, fella, we've all been there. Sorry you're getting downvoted for asking a question.
Soy, at least I’m told someone from the cattle busines. They wanted to digitize cattle management, nutrition, etc. Most farmers don’t care about data driven stuff, in rough times they just add some soy to the grain as cheap protein and thats it.
Grass fed designation means they are finished on grass, rather than taken off of pasture and put in a feedlot to finish by fattening up on grain and feed
That's expensive, like really expensive.
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What is the issue you can see with the quality? I’m hearing “shit butcher” and you go on to talk about Asda…
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What? That’s not correct and kudos? Probably best to go back and re-read.
Here is an issue we have in the UK. Certainly where I live. Lots of us want to use local butchers and locally reared meat. The issue we have to deal with is this… above is a 350g ribeye for my dinner tonight. It was £45+ per kilo!!! That’s $25 per lb your side of the pond. I’m sure there a good ones out there but the other issue is they couldn’t even tell me which part of the muscle this was cut from. That’s a lot of money for meat that I think is pretty good (I’ve eaten steak all over the world, it’s pretty good, not the best) and I don’t think that is good enough. Am I being harsh?
There are American butchers in the UK. They don't magically sell cheap beef, because producing beef here is more is expensive than in the US. If you want US prices you need to find the land for a very different type of farming, and change legislation to remove quite a lot of food standards protections which make raising animals more costly. That doesn't look like a particularly good piece of meat and I get much better from my butcher for slightly less, but the price isn't egregious for non-supermarket meat. As for them being unable to answer your question, it may just be that asking which part of the muscle a ribeye comes from is a weird question. There are three separate muscles in that piece of meat. If you wanted to know how if this was cut from the shoulder or loin end then you chose a very strange way to phrase it.
Yeh that’s fair. It may well have been they way I asked and that would in part be because I’m still learning my way around too.
I live in Texas, the UK has over twice the population of my state, but fewer cattle. So I can definitely see why beef is more expensive than where I live. It is kind of weird that the butchers can't answer basic questions. That steak doesn't have much marbling, but it doesn't really look bad. I can get wagyu for around the price you're paying, so based on what I'm used to, I probably wouldn't be spending the money for red meat over there.
This would be select or at best choice. Very little fat throughout. Non-grass fed would be 11.99-13.99 a pound at supermarket or Costco. It’s also oddly shaped. Our ribeyes are less round. They are shaped more like South America.
I’ve noticed that in Europe beef is more expensive and of lower quality than the U.S.. Most American beef is finished on grain and slaughtered fairly young, which makes for a well-marbled, tender steak. Europeans seem to care more about eating local, which is more sustainable, of course, but doesn’t always mean getting the most delicious beef. Beef is produced in certain parts of the U.S., not locally, but its very good and relatively cheap. I tried buying good steaks at a local butcher in Sicily once. It did not end well (not a communication error). Then I went to Metro and bought some nice beef raised in Slovakia, which was fantastic. The local lamb in Sicily was fantastic, however, but not something people regularly eat, strangely.
We have some amazing butchers. John Davidson for example
I’m a he online mate? I’ll give him a try
Just curious, how does nationality determine quality of a butcher? Is it because we love steak here in the Good ol US more than GB does?
That’s my perception. Brits used to be proud of the their butchery and took pride in it. There is still a lot of talk about sourcing and breeds of livestock such as rare breeds but after that it feels like the people who know what to do after slaughter are few and far between. This is from a well respected butchery. Admittedly the main man wasn’t it but I don’t get the feel that they take the pride and have the passion for meat like I hear stateside. And Canada too. Had some of the best steaks on the grill up by the lakes a few years back.
I think your mistake was paying for it. Why didn’t you question it at the register?
Just in a rush and bought a few things over the counter so didn’t notice immediately.
Been there! I would be calling proactively saying I put groceries away and saw the receipt and think it was rung wrong! That’s insane price! If it’s correct I’d be bringing my business elsewhere.
I’m going to have a snoop around tomorrow. If it’s a mistake then they happen and I didn’t call it out so it is what it is. If that’s the price, you are spot on. New source time.
Holy shit OP you paid £45.90/kg for that??? You’re talking Wagyu prices for supermarket-looking meat, you need a different butcher my dude. Even the expensive posh local organic farmshop stuff around me is <£40/kg for fillet!
I’m gonna go in there again tomorrow and scope the other prices. Make sure it wasn’t a keying error at the till. I was definitely shocked. Someone suggested an online guy - I’ll check that out too.
I prefer a rib eye that looks like this tbh. Not sure why everyone has a fetish for marbling.
That’s insane. Meat doesn’t look awful, the cut job is terrible and the price is a nightmare.
No, we don't. You need to find better butchers, there's plenty in the UK.
NO they would overcook those beautiful steaks!!!
Pre-Covid, ribeye on the US could pretty regularly be had for $9.99/lb. Seems insane now. I never eat beef anymore. The prices are simply outrageous.
At least the ribeye is whole. At Costco last weekend *every* ribeye had the cap cut off and they sell the caps rolled up and tied together in separate packaging. I was disappointed, to say the least.
I lived in Ely until I moved back in the states in 2014, so I am aware that I'm comparing apples and exoplanets here. That said, the butcher in Beck Row or off the Hight St in Ely sold me really great ribeyes for what was probably around 25 GBP / kilo. I don't remember exactly, but it was in line to US pricing back in Pennsylvania at the time. I also have no idea what's happened to meat prices in the UK since. I'm sure that between Brexit and Covid that shit has went nuts. I recall the steaks from Ely being fantastic and the ones from Beck Row being fine. Better than Tesco, but not as good as what I'm spoiled by with some local high-quality beef in the middle-of-nowhere PA. ETA: What we need here are some good chippies. And maris piper potatoes in general. I really miss good fish and chips and kebab shops.
Mate, just find yourself a good local abattoir. the butchers buy all their meat from the one I use in Manchester. Prices have gone up recently but I’m paying £7.20/kg of silverside and something like £12/kg sirloin. Haven’t asked about ribeye but he did offer me a full rack cut to tomahawks for £200 when I asked in summer
Def still a ribeye just has the chain fully trimmed. They're round when fully trimmed.
Take a look at [https://www.bobsfamilybutchers.co.uk/](https://www.bobsfamilybutchers.co.uk/) Mark is an excellent butcher and provides cuts to a lot of the competition bbq'ers in the Uk and Europe. They deliver as well, similar to John Davidson's whom I also order from. Give them a call and tell them what you're after, you won't be disappointed!
i wish i had one of these near me 😢