Do you love ribeye steaks but wonder why some look different than others? In this video, we break down the key differences between the two sides of a ribeye: the chuck end (fattier, juicier) and the loin end (leaner, more refined). Learn how each side delivers its own unique flavor and texture, and find out how to choose the perfect ribeye based on your taste!
Whether you’re after the rich marbling of the chuck end or the clean slices of the loin end, we’ve got you covered at Lake Geneva Country Meats. Watch the video to become a ribeye pro and order your next steak with confidence.
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Check out more information about ribeye steaks on our website at
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You Can Also Find Us Here –
Website: lakegenevacountrymeats.com
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ABOUT US:
Welcome to the Lake Geneva Country Meats YouTube Channel! 🥩🍖🍗
We’re a family-owned butcher shop nestled right outside of Lake Geneva, Wisconsin. For over 50 years, we’ve been dedicated to bringing you the highest quality fresh meat, sausage, poultry, and more!
On our channel, you’ll find everything from mouth-watering recipes and cooking tutorials to behind-the-scenes tours of our butcher shop. We’re here to help you perfect getting a terrific meal on your plate, whether you’re grilling the perfect steak, roasting a succulent chicken, or whipping up a hearty stew.
So, if you’re a foodie, a grill master in the making, or someone who just appreciates good, wholesome food, this is the place for you. Subscribe now and join us on this flavorful journey. Let’s make every meal memorable together!
Don’t forget to like our videos, leave your comments, and share our channel with your fellow meat lovers. We love hearing from our community and are always here to answer your questions.
Thanks for stopping by, and welcome to the Lake Geneva Country Meats family! 🥳🎉 #lgmeats #butcher #meat
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in american psycho the top restaurant was named Dorsia wonder if there's a correlation between the name and the muscle type
The way you make the cuts is so wrong. In Argentina we cut them different and it's so much better. I tried steak in the US and it's bad. Really bad. And I hate that the trend now is to copy your cuts because it's "cool" but I would argue our Asado is the best in a world because of how we raise how cows, what we feed them, that they are free to roam and eat grass, the age that we slaughter the animal, the cuts, and how we cook the beef over the parilla with firewood and or coal. It's magical just with a little coarse salt. You cover it with powders and butter. That should be considered a crime.
“Beef animal” a cow???