On Sunday, November 13, 2016 at 10:17:52 AM UTC-10, sf wrote:
> On Sat, 12 Nov 2016 13:19:38 -0800 (PST), dsi1 <dsiyahoo.com>
> wrote:
>
> > On Saturday, November 12, 2016 at 10:23:47 AM UTC-10, sf wrote:
> > > On Sat, 12 Nov 2016 12:38:08 -0500, jmcquown >
> > > wrote:
> > >
> > > > Next time I find them they'll likely cost as much as rib eye! LOL
> > >
> > > Correct, and for the price - I'd rather have a rib-eye... which is
> > > only bland to you-know-who.
> > >
> > >
> > > --
> > > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
> >
> > Frozen New Zealand rib eye was very popular over here back in the 60's. We used to cut the stuff into thin slices to make beef teriyaki. It might have been popular because it was a pretty cheap meat. I don't know what the heck that stuff was but it was kind of nasty if you ask me. OTOH, it might be that we weren't preparing it properly.
>
> Not sure what you mean by nasty. If you're talking about flavor, that
> was the problem I had with Australian lamb until quite recently. It
> had a wild/gamey flavor.
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

This stuff is frozen and vacuum packed and comes in a roll about 6 inches long. My guess is that it's substandard meat which is why I haven't seen it sold any other way. It has an unusual dead look to it. It looks like meat you would get when there's no fresh meat available. I'll have to investigate to see if I can turn this into something appetizing.

Here's what I had for lunch.

https://www.amazon.com/photos/share/...dhG094B16YnjvW