Today and tomorrow are the local grocery chain's annual March Madness
Meat Sale . I had to cut back though , since my wife is no longer eating
beef (digestive issues) . So I only got a New York strip cut into one
inch steaks and a couple of bags of frozen chicken breasts . I'd usually
also get some ribeyes and a pork loin but I recently stocked up on pork
and we just don't need that much beef .
--
Snag
In 1775, the British demanded we give them our guns.
We shot them

On Thu, 4 Mar 2021 13:01:10 -0600, Snag > wrote:

> Today and tomorrow are the local grocery chain's annual March Madness
>Meat Sale . I had to cut back though , since my wife is no longer eating
>beef (digestive issues) . So I only got a New York strip cut into one
>inch steaks and a couple of bags of frozen chicken breasts . I'd usually
>also get some ribeyes and a pork loin but I recently stocked up on pork
>and we just don't need that much beef .

I'm gonna dump my beef futures, ASAP now.

--
Most "Bruce" posts are from my stalker frogger.
The real Bruce posts with Eternal September

On Thu, 4 Mar 2021 13:01:10 -0600, Snag > wrote:

> Today and tomorrow are the local grocery chain's annual March Madness
>Meat Sale . I had to cut back though , since my wife is no longer eating
>beef (digestive issues) . So I only got a New York strip cut into one
>inch steaks and a couple of bags of frozen chicken breasts . I'd usually
>also get some ribeyes and a pork loin but I recently stocked up on pork
>and we just don't need that much beef .

Thanks for sharing.

--
The real Bruce posts with Eternal September

On 3/4/2021 2:01 PM, Snag wrote:
> Â* Today and tomorrow are the local grocery chain's annual March Madness
> Meat Sale . I had to cut back though , since my wife is no longer eating
> beef (digestive issues) . So I only got a New York strip cut into one
> inch steaks and a couple of bags of frozen chicken breasts . I'd usually
> also get some ribeyes and a pork loin but I recently stocked up on pork
> and we just don't need that much beef .

A NY Strip Steak cut into 1 inch steaks? I'm not sure what you mean by
that. Did you have it sliced in half lenghwise so it wasn't 2 inches
thick, only 1 inch? The NY Strips I occasionally buy are at least 2"
thick. I don't eat a lot of meat at one sitting so I cut it in half
down the middle and cook one of them. You and your wife could split the
smaller, still nice thick steak. My 2 cents. NOTE: This wouldn't work
if one of you prefers well-done over medium-rare.

Jill

On 3/4/2021 7:05 PM, jmcquown wrote:
> On 3/4/2021 2:01 PM, Snag wrote:
>> Â*Â* Today and tomorrow are the local grocery chain's annual March
>> Madness Meat Sale . I had to cut back though , since my wife is no
>> longer eating beef (digestive issues) . So I only got a New York strip
>> cut into one inch steaks and a couple of bags of frozen chicken
>> breasts . I'd usually also get some ribeyes and a pork loin but I
>> recently stocked up on pork and we just don't need that much beef .
>
> A NY Strip Steak cut into 1 inch steaks?Â* I'm not sure what you mean by
> that.Â* Did you have it sliced in half lenghwise so it wasn't 2 inches
> thick, only 1 inch?Â* The NY Strips I occasionally buy are at least 2"
> thick.Â* I don't eat a lot of meat at one sitting so I cut it in half
> down the middle and cook one of them.Â* You and your wife could split the
> smaller, still nice thick steak.Â* My 2 cents.Â* NOTE:Â* This wouldn't work
> if one of you prefers well-done over medium-rare.
>
1" is certainly preferable to the 3/4" thickness that they usually cut
steaks to. In these environs, you never see 2" thick steaks unless you
have them custom cut, but 2" is ideal. A person who "prefers well-done"
steaks probably has other issues, and you might want to reconsider them
as a dining partner. If they have other fine qualities, you could
consider further subdividing the steak before cooking.
>
> Jill


--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

On 2021-03-04 8:05 p.m., jmcquown wrote:
> On 3/4/2021 2:01 PM, Snag wrote:
>> Â*Â* Today and tomorrow are the local grocery chain's annual March
>> Madness Meat Sale . I had to cut back though , since my wife is no
>> longer eating beef (digestive issues) . So I only got a New York strip
>> cut into one inch steaks and a couple of bags of frozen chicken
>> breasts . I'd usually also get some ribeyes and a pork loin but I
>> recently stocked up on pork and we just don't need that much beef .
>
> A NY Strip Steak cut into 1 inch steaks?Â* I'm not sure what you mean by
> that.Â* Did you have it sliced in half lenghwise so it wasn't 2 inches
> thick, only 1 inch?Â* The NY Strips I occasionally buy are at least 2"
> thick.Â* I don't eat a lot of meat at one sitting so I cut it in half
> down the middle and cook one of them.Â* You and your wife could split the
> smaller, still nice thick steak.Â* My 2 cents.Â* NOTE:Â* This wouldn't work
> if one of you prefers well-done over medium-rare.

It is quite common for NY strips to be about 1" thick. There is a
grocery store where I sometimes shop that tends to sell smaller cuts of
meat, like small chickens, small chicken breasts (great for grilling)
and thin porkchops. I do not buy steaks there because they cut them way
too thin.

On Thursday, March 4, 2021 at 2:01:40 PM UTC-5, Snag wrote:
> Today and tomorrow are the local grocery chain's annual March Madness
> Meat Sale . I had to cut back though , since my wife is no longer eating
> beef (digestive issues) . So I only got a New York strip cut into one
> inch steaks and a couple of bags of frozen chicken breasts . I'd usually
> also get some ribeyes and a pork loin but I recently stocked up on pork
> and we just don't need that much beef .

Well, the mesquite you all have out there next door in Texas is still worth it.

Snag wrote:

> Today and tomorrow are the local grocery chain's annual March Madness
> Meat Sale . I had to cut back though , since my wife is no longer
> eating beef (digestive issues) . So I only got a New York strip cut
> into one inch steaks and a couple of bags of frozen chicken breasts .
> I'd usually also get some ribeyes and a pork loin but I recently
> stocked up on pork and we just don't need that much beef .

Same here. We converted a good bit in Japan to Fish based meat and
find ourselves naturally sliding back that way. Beef, pork and chicken
are still on the menu, but they are lessened a good bit and Lacto-ovo
type vegetarian or very near it is predominanant for most meals.