I was cutting some steaks from a rib eye roast, and this is how the first one turned out. It appears to be cut like a NY strip, more than a rib eye. Or at least has the same shape. This was near the end, so I was wondering if near the middle the steaks would cut more like a rib eye.
The rib eyes I have been eating were more "round" in shape, not long and thin, like a NYS.
What do you guys think? Is it something I may have been doing? (just cutting to desired thickness..)