Originally Posted by Bearcarver
That looks perfect!---And the BearViews are over the top!
Just how tender is that eye round after being needled a bit?
I never tried one---can you get a slice of eye round to be like a ribeye?----maybe like a T-Bone?
Rate it please, on a scale of 1 to 10---Ribeye being a solid 12.
Thanks a lot,
I don't think it would be fair to rate it at this time with a ribeye because I haven't had Ribeye in a long time...give me some time and Ill get a few friends (big meateaters) and do a comparison. But I dont think it will ever compete with a ribeye because of the fat marbling content of a ribeye.
I will tell you this, I have had a more tender than a good quality Filet Mignon (Tenderloin)
With that said, salting and tenderizing with the jaccard really works.
I have been searching for ways to make a good steak from a cheaper cut but my wife will not let me use any type of (non mechanical) tenderizer.
with 48 blades, you cant go wrong.