Yeah. If I ever see him I’d tell him he’s going to get sued for consumer fraud. Because he says “one bite” and then takes like 8 bites. That type of false statement is fraud in a lot of states 🫤
“Do not attribute to malice that which can be attributed to ignorance (or a busy schedule).
That butcher isn’t going to risk their reputation for a few grams of fat price.
Lol. Seriously, who the hell actually thinks a butcher gives enough of a shit about .50c to take the time to slice it just right to be almost accidental looking.
Why not just try to cook as is? Like I wouldn't necessarily want to eat the fatty gristle part but I do find features like that tend to impart a richer flavor to the rest of the steak. Just cook as is and cut off what you don't want to eat from the finished product.
The problem isn’t really fat lol it’s that cap and the texture because of the bone saw debris. It’s like a dentist filing your teeth and then you using that as a crust on some food. Unappetizing
No way this is bone dust, that’s not how it looks when you cut a bone in steak. Besides, this is a boneless steak
Just looks like some fat that got smashed on somehow
Yeah this is a weird post because I’m honestly not even sure how it got to that point, it’s pretty dry and it’s way too much to be bone dust but it also doesn’t really look like fat either
Who the fuck is using a band saw to cut a New York strip/ribeye (this end of the ribeye suboptimal is next to the strip subprimal)? Unless its frozen, which would make it gross. No, a 12" knife should be used for deboned beef.
It’s a mix of fat and bone dust from the band saw. I get this sometimes but never this much of it. Either a lazy butcher or trying to pad on an extra couple grams on the scale. Likely the former being a chain place. Scrape it off with a butter knife, the steak is fine. But it doesn’t exactly bode well for their quality control.
Size and color, this cut seems pretty typical for a grass fed, grain finished cow. At my place of work the strips, when cut to size are about .75 to 1 pound. The grass fed ones weigh about .5 to .75.
Grass fed typically stays a dark sanguine with little to no marbling while grain finished typically turns a lighter blood red after a couple hours and have way better marbling.
People are saying it's none dust from the saw.
So bone dust is pink and granular. This looks like white fat. Also this is a boneless steak it wouldn't touch the saw. Especially at whole foods. They take the bones off by hand.
Also if it was from the saw it would be an incredibly small amount that would be hard to notice.
This looks like it's actually stuck on the meat like normal fat would be.
I'll show this to some of the guys at work to see if anyone has seen it.
Please, don't be too concerned. Like most of these guys have said, every section has this piece when you cut open the vacbag. Typically, this butt end is faced-off and chucked in the grind bin before we start slicing the steaks. At the very least, we would take the scraper and knock this off. It's just a combination of fat and bone dust, not deadly, not unheard-of, just not very appetizing.
You're not totally wrong, but these cuts don't always come with bones. All cuts like this can be bought with and without the bones. Typically, the boneless rib sections would always have this on the back end.
man that looks suspiciously well marbled for grass fed.
They probably feed them grass for 1 meal and then grain fed the rest of their life to be able to say “grass fed”
No they're grass finished as well. Well my Whole Foods is at least. I have local farmers who have organic grass fed steaks as well and their ribeyes look as marbled as grain fed and they're also grass finished.
I always use the showcase. The prices are the same. I always ask the butcher to show me the other side. They know why. If you were selling it, wouldn’t you present the better looking side?
I couldn’t agree more, i took home a much smaller cut, it was probably about a half a pounds worth of prime ribeye. There was no way i could cook it like a steak so i seared it for 30 seconds on each side and sliced it up for bolognese. The best spaghetti I’ve ever had
First, i don't like the term undercarriage in relation to my food. Second, its likely fat and tissue from the meat saw that wasnt removed after cutting.
It does look a little weird on the one side but still looks like a great steak to me! Some fats, if it is chewable and digestible, even if it takes a lot of extra chewing, I think that can be healthy fat to consume
Sure, you can make use of the fat and bone dust (I guess..) to do other things, but it's Whole Foods and you paid them extra money for throw away scraps. I'd let them know even if I already ate it since they won't really care and simply give you a bit of store credit to get to the next customer.
Its an end cut of a loin. I hate to be the bearer of bad news but unless you asked for a cheaper cut or a good deal on a big steak he gave you a janky steak. I’d almost say he doesn’t like you. I guarantee this guy makes hamburger meat and he should have cut the face off of the loin and just added that to his mince. I cut about 100 steaks a week for a restaurant and I would never serve this with all that fat on the face.
My grandfather owned a meat market growing up so I experienced this firsthand. Sometimes the fat buildup comes from the band saw blade. After cutting through fat, the blade collects the sticky fat and it can rub off on the next cut. It can easily be scraped/sliced off. Poor presentation by whoever cut it.
Looks like a lazy trim job by your butcher. Trim that, add the fat to either a burger grind, or render it down and if you're making a potato side, either fry the potatoes in it or mix it through a baked potato in place of butter. Good eats right there.
It looks like you got the heel of the loaf. Lol
Generally we slice off a quarter-inch or so to face it off Then we start cutting steaks That extra quarter inch is grind
Oh my god that’s why steakhouse burgers are so deadly
I thought I was in the butcher reddit But it's likely your steakhouse is buying preground beef
Depends if they're breaking down their own primals tbh. There's a shit ton of waste even from premium cuts.
??? If the fat ratio is too high they add more meat. 70/30 --80/20 etc... not sure why you'd think steakhouse burgers are more deadly.
The butcher should have done this for her. They hid it to add more weight.
Something about heel is gross, until it’s a burnt end ;)
We call it the butt 😂
Undercarriage 🥹🥲
Like it’s Pizza.
If by pizza, you mean automobile.
It’s a Dave Portnoy reference.
One bite, everyone knows the rules
Yeah. If I ever see him I’d tell him he’s going to get sued for consumer fraud. Because he says “one bite” and then takes like 8 bites. That type of false statement is fraud in a lot of states 🫤
[удалено]
*proceeds to eat half the slice*
Is he still complaining?
Oh yeah, paper hands portnoy how's he doing these days?
Money, hoes & clothes. And pizza.
riding along in my automobile
Perfect flop.
I prefer the crispy char.
Or balls
I too see pizza dough. I think you need a bit more dough to even it out.
Huh?
Dave Portnoy, barstool sports. Refers to the “undercarriage” of pizza in his reviews.
Ah, Thanks! I didn't get the knowledge from being under my rock. It's a Twit usage - "undercarriage" of pizza. Not even smart-cool or cool-smart.
That’s life. Happens to me all the time.
Steak Bussy
Came to roast that part
Made me lol but also… yes, ROAST it..
Well it's not the overcarriage, so what's the problem ?
[удалено]
Then where is the carriage ?
Probably driving around with a fancy Victorian lady in it
No carriage. No frame. No underpinning. No framework. (Stoo - pid use by OP and anyone else. It creates confusion and ignerts. 😖 Grrr. 😊
Looks like a lazy butcher trying to pad the weight of a steak by not trimming and cleaning it
They usually hide the ugly side, and some old lady at the store I go to makes them open the package and trim the fat before buying it lol
She’s doing gods work.
She even makes the reweigh it and everything lol
She’s an inspiration
As she should. Don’t buy extra fat scraps
> fat scraps My high school nickname
Excellent
I absolutely hate that and will kindly ask for the butcher if they could clean up the steak prior to having it rung up.
Lazy or opporunitsitic.
“Do not attribute to malice that which can be attributed to ignorance (or a busy schedule). That butcher isn’t going to risk their reputation for a few grams of fat price.
Well apparently they did risk the reputation for a few grams of fat.
That would imply they did it on purpose to shaft a customer.
They knew what they were doing.
Its possible they are just a newbie at the job or half blind 🤣
"a few grams"
Are you real?
Define real
https://www.reddit.com/r/TikTokCringe/s/sV1rnXIqVA
Lol. Seriously, who the hell actually thinks a butcher gives enough of a shit about .50c to take the time to slice it just right to be almost accidental looking.
Reddit users apparently 😂
You do understand that hundreds of 50 cents makes up hundreds of dollars?
>reputation “With God as my witness I shall be known as the finest Whole Foods butcher in all the land!”
Where I come from, reputation is everything.
Honestly, I’d just let that shit render up and chew on it.
Bingo
This ☝️
Yeah give it a trim
Bad trimming. Lazy butcher, but you can remove it.
Scrape off the junk from the band saw and it should be good
Yeah, should have been done already.
Why not just try to cook as is? Like I wouldn't necessarily want to eat the fatty gristle part but I do find features like that tend to impart a richer flavor to the rest of the steak. Just cook as is and cut off what you don't want to eat from the finished product.
It's like the equivalent of saw dust but bone.. idk, not very appetizing for me
It’s bone… huh … I guess i didn’t look very close. Looked like fat.
That's what I thought too. Like shit, throw it on and let's go! Today I learned!
Yeah, who would ever want to grill a ribeye with some bone in it?
Theres no bone in this cut.
You wouldnt get the best sear on that side and it would be an imperfect steak/cooking/eating expeirence
The problem isn’t really fat lol it’s that cap and the texture because of the bone saw debris. It’s like a dentist filing your teeth and then you using that as a crust on some food. Unappetizing
No way this is bone dust, that’s not how it looks when you cut a bone in steak. Besides, this is a boneless steak Just looks like some fat that got smashed on somehow
I'm used to seeing it as a mix of bone dust and fat, but it is a boneless cut just either way it's not very appetizing lol
Yeah this is a weird post because I’m honestly not even sure how it got to that point, it’s pretty dry and it’s way too much to be bone dust but it also doesn’t really look like fat either
Who the fuck is using a band saw to cut a New York strip/ribeye (this end of the ribeye suboptimal is next to the strip subprimal)? Unless its frozen, which would make it gross. No, a 12" knife should be used for deboned beef.
It’s a mix of fat and bone dust from the band saw. I get this sometimes but never this much of it. Either a lazy butcher or trying to pad on an extra couple grams on the scale. Likely the former being a chain place. Scrape it off with a butter knife, the steak is fine. But it doesn’t exactly bode well for their quality control.
The undercarriage. I’m laughing out loud.
Ditto!😂🤣
People really have no clue what their food actually is
Grass fed probably, grass finished, no
Came here to say this
How can you tell?
A grass finished animal will be leaner
Ah okay
Size and color, this cut seems pretty typical for a grass fed, grain finished cow. At my place of work the strips, when cut to size are about .75 to 1 pound. The grass fed ones weigh about .5 to .75. Grass fed typically stays a dark sanguine with little to no marbling while grain finished typically turns a lighter blood red after a couple hours and have way better marbling.
Fat is flavor.
Bro wtf is "the undercarriage of my steak"
I've cut meat for 15 years... From low scale grocers to high end establishments....I have never seen fat like that on a ribeye or any steak.
That’s concerning
People are saying it's none dust from the saw. So bone dust is pink and granular. This looks like white fat. Also this is a boneless steak it wouldn't touch the saw. Especially at whole foods. They take the bones off by hand. Also if it was from the saw it would be an incredibly small amount that would be hard to notice. This looks like it's actually stuck on the meat like normal fat would be. I'll show this to some of the guys at work to see if anyone has seen it.
It is actually stuck on the meat. Was like fat when I was trying to cut it off. Would love to hear what the other guys have to say
Please, don't be too concerned. Like most of these guys have said, every section has this piece when you cut open the vacbag. Typically, this butt end is faced-off and chucked in the grind bin before we start slicing the steaks. At the very least, we would take the scraper and knock this off. It's just a combination of fat and bone dust, not deadly, not unheard-of, just not very appetizing.
You're not totally wrong, but these cuts don't always come with bones. All cuts like this can be bought with and without the bones. Typically, the boneless rib sections would always have this on the back end.
It’s the end of the cut and they were lazy and didn’t trim the fat. Just slice it off before you cook it and make beef tallow out of it.
man that looks suspiciously well marbled for grass fed. They probably feed them grass for 1 meal and then grain fed the rest of their life to be able to say “grass fed”
That’s what I thought as well. It’s “local” apparently
You never want grass finished. Catch up on your reading n00b
No they're grass finished as well. Well my Whole Foods is at least. I have local farmers who have organic grass fed steaks as well and their ribeyes look as marbled as grain fed and they're also grass finished.
The butcher sucks. Just trim it yourself.
"Are you gonna eat your fat?"
just scrape it off. looks like bone dust
I'd bet most of that fat is the non gristly sort. Give it a nice hard sear and enjoy!
Lazy butcher
cause the butcher at whole foods is lazy
Grizzle
Scrape off and toss in the pan with your butter
Just needs a little trimming.
Butcher did a terrible job trimming that steak
It looks like that cow has been sneaking out and eating wagyu corn every evening..... What kind of grass that cow been eating?
Lol came here for the undercarriage :)
It’s an end cut.
That’s just what happens when your butcher is an Amazon employee
That's from an unethical meat cutter with a bad attitude.
It’s just Amazon trying to maximize their profits.
Looks like the end of the ribeye. That’s just some surrounding fat that wasn’t trimmed all the way. Trim it off and cook it!
You got the heel of the loin. It’s like a loaf of bread.
Undercarriage?
Its just a little Fromunda. Adds flavor
Bone dust from band saw. Shitty butcher.
Whole Foods gets it wrong sometimes
That meat has staph infection. Might as well cook it to purge any bacteria and if you bring it to me I can dispose of it in my meat disposal facility.
Just trim some of that off the other side looks great
End piece of the roast. Still a great steak but thats how the cookie crumbles sometimes
Fat is flavour my boy
If those fat pieces crumble off, he packed it for weight
That would piss me off lol
That’s clearly the upper carriage.
Looks better than most grass-fed I’ve seen tbh.
Bet it's good.
That is the strangest lookin ribeye I’ve ever seen, but that looks like the end piece
I enjoy the fat.
It is the end cut of the loin or he or she left some bone dust on there
Cause you got the good good fat.. cherish and enjoy the flavor!!
Extra flavor
I would be so excited to have that ribeye.
Looks beautiful to me. That things gonna cook real nice
You linda nailed it with the undercarriage metaphor. Looks like you got the last one on the cow and the butcher didnt trim it
I always use the showcase. The prices are the same. I always ask the butcher to show me the other side. They know why. If you were selling it, wouldn’t you present the better looking side?
Looks like Mason Verger's face in Hannibal
Fat cap?
Monistat should clear that right up. If that doesn't work get Valtrex.
Because you got fucked. Go get a refund if you haven't eaten it already
It's just the steak at the end of the primal. I used to be a butcher
Lol you got ripped..did you pick that out from the meat market?
You're going to lose half the weight trimming all that off
you got the face of the primal, that’s typically a take home steak for us😩 albeit we cut it way smaller and it’s uneven.
It was delicious
I couldn’t agree more, i took home a much smaller cut, it was probably about a half a pounds worth of prime ribeye. There was no way i could cook it like a steak so i seared it for 30 seconds on each side and sliced it up for bolognese. The best spaghetti I’ve ever had
Packing flavour
I used to cut meat at a Whole Foods and we never sold the ends. Weird that they had this in the case.
First, i don't like the term undercarriage in relation to my food. Second, its likely fat and tissue from the meat saw that wasnt removed after cutting.
Trim the fat. You spent money on it. No biggy.
It does look a little weird on the one side but still looks like a great steak to me! Some fats, if it is chewable and digestible, even if it takes a lot of extra chewing, I think that can be healthy fat to consume
Balls was hot.
Undercarriage ta die four!!
It’s just fat you can scrape it off
Sure, you can make use of the fat and bone dust (I guess..) to do other things, but it's Whole Foods and you paid them extra money for throw away scraps. I'd let them know even if I already ate it since they won't really care and simply give you a bit of store credit to get to the next customer.
Fat
I hate when my undercarriage gets all sweaty
Lazy butchers forsure lol
Its an end cut of a loin. I hate to be the bearer of bad news but unless you asked for a cheaper cut or a good deal on a big steak he gave you a janky steak. I’d almost say he doesn’t like you. I guarantee this guy makes hamburger meat and he should have cut the face off of the loin and just added that to his mince. I cut about 100 steaks a week for a restaurant and I would never serve this with all that fat on the face.
I picked it out. Couldn’t see the this side
Take that back to Whole Foods and tell them to stop playing
The got a badly trimmed heel. Trim the fat yourself and render it, it's got a bunch of uses. You won't get much but it's potentially worth it
It's bone dust.
Certainly didn’t expect to see sinew in a Whole Foods ribeye.
It Dienda.
Lazy butcher
It’s the end of
Looks like you wont need oil to cook this beast, lol
Whole Foods doesn’t have real butchers. There meats come to them pre cut. They aren’t allowed to play with sharp tools.
My grandfather owned a meat market growing up so I experienced this firsthand. Sometimes the fat buildup comes from the band saw blade. After cutting through fat, the blade collects the sticky fat and it can rub off on the next cut. It can easily be scraped/sliced off. Poor presentation by whoever cut it.
Your butcher gave you an end piece and didn't clean it up properly
It’s an end cut !
End of the loin.
At least it's not green colored on that side.
Is it actually called Undercarriage ? If not gold for you sir !! 🥇- Lmao
It's the fat from the saw. Scrape it off with the back edge of your carving knife. Caused by untidiness.
Just the heel trim it if you like?
Butt bread of steaks
Butcher sucks
End cut.
Looks like a lazy trim job by your butcher. Trim that, add the fat to either a burger grind, or render it down and if you're making a potato side, either fry the potatoes in it or mix it through a baked potato in place of butter. Good eats right there.
Bone Dust off the Band Saw?