Thread: A delmonico cut is a delmonico cut

On 7/23/2011 9:59 AM, Portland wrote:
> It's a rib eye. Always has been, is, and always will be.
> Utilizing modern advances in telecommunications equipment along with
> my keen intellect, I was able to track down the source of the
> Delmonico steak; 'Delmonico's Restaurant NYC.'
>
> http://www.delmonicosny.com/delmonic...york-menu.php#
> {
> Main Course
>
> Delmonico Steak 44
> Vintage All Natural Boneless Rib Eye

My favorite cut of steak.

George L

On Sat, 23 Jul 2011 10:27:02 -0500, George Leppla
<[email protected]> wrote:

>On 7/23/2011 9:59 AM, Portland wrote:
>> It's a rib eye. Always has been, is, and always will be.
>> Utilizing modern advances in telecommunications equipment along with
>> my keen intellect, I was able to track down the source of the
>> Delmonico steak; 'Delmonico's Restaurant NYC.'
>>
>> http://www.delmonicosny.com/delmonic...york-menu.php#
>> {
>> Main Course
>>
>> Delmonico Steak 44
>> Vintage All Natural Boneless Rib Eye
>
>My favorite cut of steak.

The least flavorful cut... tofu of beef.

On Jul 23, 7:59*am, Portland <railyardbl...@ymail.com> wrote:
> It's a rib eye. *Always has been, is, and always will be.
> Utilizing modern advances in telecommunications equipment along with
> my keen intellect, I was able to track down the source of the
> Delmonico steak; 'Delmonico's Restaurant NYC.'
>
> http://www.delmonicosny.com/delmonic...york-menu.php#
> {
> Main Course
>
> Delmonico Steak 44
> Vintage All Natural Boneless Rib Eye
>

Or not:

"For example, in 1882, when inflation raged, he [Charles Delmonico]
was asked the reason that Delmonco's Restaurant raised its price of a
Delmonico Steak (a sirloin steak) from $0.75 to $1.00. "

http://www.steakperfection.com/delmonico/History.html

On Sat, 23 Jul 2011 07:59:05 -0700 (PDT), Portland wrote:

> It's a rib eye. Always has been, is, and always will be.

Yeah, yeah, yeah. You already said that and you were ignored the
first time as well. And here are trying to troll again with the same
claim that has already been debunked in the last thread by people much
more capable of intelligent debate than yourself.

-sw

On Jul 23, 2:27*pm, Sqwertz <swe...@cluemail.compost> wrote:
> On Sat, 23 Jul 2011 07:59:05 -0700 (PDT), Portland wrote:
> > It's a rib eye. *Always has been, is, and always will be.
>
> Yeah, yeah, yeah. *You already said that and you were ignored the
> first time as well. *And here are trying to troll again with the same
> claim that has already been debunked in the last thread by people much
> more capable of intelligent debate than yourself.
>
> -sw


No one has yet answered my question as asked in a previous thread
on this topic - what is a spencer steak?

TJ

On Jul 23, 1:39*pm, Tommy Joe <j...@bellsouth.net> wrote:
> On Jul 23, 2:27*pm, Sqwertz <swe...@cluemail.compost> wrote:
>
> > On Sat, 23 Jul 2011 07:59:05 -0700 (PDT), Portland wrote:

>
> * * *No one has yet answered my question as asked in a previous thread
> on this topic - what is a spencer steak?
>
> TJ

(snip)
Names of cuts can get confusing. For instance, “prime rib” is the name
of a cut. When you order prime rib, it may not be USDA Prime grade
beef. Brad explains that names also tend to be regional. In Seattle,
we have the New York strip. In Kansas City, the same cut is the Kansas
City strip. A Spencer steak can also be known as a ribeye. Tenderloin
is also filet mignon. Regulations in King County require that the
primal has to be in the name on the package. As Larry explains,
“'Spencer’ is considered a fancy name. In King County, the package has
to read ‘boneless ribeye steak.’ It can say Spencer as well. The idea
is that it helps the customer from being fooled. Without the
regulation, someone could call a piece of meat a Spencer steak but it
could be a lesser cut of meat.

http://www.seattledining.com/archive...y/meat_102.htm

Tommy Joe wrote:

>On Jul 23, 2:27*pm, Sqwertz <swe...@cluemail.compost> wrote:
>> On Sat, 23 Jul 2011 07:59:05 -0700 (PDT), Portland wrote:
>> > It's a rib eye. *Always has been, is, and always will be.
>>
>> Yeah, yeah, yeah. *You already said that and you were ignored the
>> first time as well. *And here are trying to troll again with the same
>> claim that has already been debunked in the last thread by people much
>> more capable of intelligent debate than yourself.
>>
>> -sw
>
>
> No one has yet answered my question as asked in a previous thread
>on this topic - what is a spencer steak?
>
>TJ

If you possessed an IQ above the double digits and weren't a newbie
you'd have known how to look it up your ownself. duh

http://www.askthemeatman.com/beef_st..._names.htm#top

On Jul 23, 2:27*pm, Sqwertz <swe...@cluemail.compost> wrote:
> On Sat, 23 Jul 2011 07:59:05 -0700 (PDT), Portland wrote:
> > It's a rib eye. *Always has been, is, and always will be.
>
> Yeah, yeah, yeah. *You already said that and you were ignored the
> first time as well. *And here are trying to troll again with the same
> claim that has already been debunked in the last thread by people much
> more capable of intelligent debate than yourself.
>
> -sw

GFY asshole. If anyone here is a troll it's you.

On Jul 23, 4:42*pm, ImStillMags <sitara8...@gmail.com> wrote:


> Names of cuts can get confusing. For instance, “prime rib” is the name
> of a cut. When you order prime rib, it may not be USDA Prime grade
> beef. Brad explains that names also tend to be regional. In Seattle,
> we have the New York strip. In Kansas City, the same cut is the Kansas
> City strip. A Spencer steak can also be known as a ribeye. Tenderloin
> is also filet mignon. Regulations in King County require that the
> primal has to be in the name on the package. As Larry explains,
> “'Spencer’ is considered a fancy name. In King County, the package has
> to read ‘boneless ribeye steak.’ It can say Spencer as well. The idea
> is that it helps the customer from being fooled. Without the
> regulation, someone could call a piece of meat a Spencer steak but it
> could be a lesser cut of meat.


I believe a lot of people just like to argue. I jumped into
another thread on this topic and not one person responded. I could
have posted it as an original topic and probably would have gotten an
answer or two as this place has always seemed pretty helpful to me.

I didn't post my question as an original because it really didn't
seem that important to me other than I remember while living in L.A.
for 23 years that they sold Spencer steaks and that they looked like
ribeye steaks, just like the DelMonico. So some guy who owns a
restaurant puts his name on a cut of meat and it can't be called
anything else? That's the way some of these people were making it
sound.

I thought it was a regional thing. I was at the market today for
some things, got a london broil (there's another brand name, just like
Delmonico, right?), about a pound of it which I'm going to use for
pasta salad, made very pink and cut very thin. I appreciate your
post, very helpful. Yes, it was established that a Delmonico is a
ribeye. I asked the butcher about it today, not that every butcher is
equally knowledgeable. He had never heard of a spencer. I pointed to
a ribeye and told him they looked just like that. But I'm not expert
and I realize there may be different qualities of cuts or whatever.
Anyway, without any research other than my just being there back in my
20s, I always thought the DelMonico and the Spencer looked alike. I
mean really, if some guy named DelMonico can put his name on a cut of
meat, I suppose a guy named Spencer could do the same thing.
Actually, in my 20s I was a bit of a shoplifter and stole most of my
steaks and acquired what little knowledge I have of them through
that. Thanks again.

TJ

On Jul 23, 6:03*pm, Brooklyn1 <Gravesend1> wrote: To Tommy Joe


> If you possessed an IQ above the double digits and weren't a newbie
> you'd have known how to look it up your ownself. duh
>
> http://www.askthemeatman.com/beef_st..._names.htm#top



I'll take any IQ test that exists against you any day of the week
and blow you away. I have an old computer and some sites are a pain
in the ass, so I often don't click on links. I suppose before the
computer existed nobody knew anything, right? And never in my life
have I called anyone a newbie, at anything, even things at which I
think I have great talent. What sort of small brain would think of
using such a term.

TJ

On Jul 23, 8:54*am, Brooklyn1 <Gravesend1> wrote:
> On Sat, 23 Jul 2011 10:27:02 -0500, George Leppla
>
> <geo...@cruisemaster.com> wrote:
> >On 7/23/2011 9:59 AM, Portland wrote:
> >> It's a rib eye. *Always has been, is, and always will be.
> >> Utilizing modern advances in telecommunications equipment along with
> >> my keen intellect, I was able to track down the source of the
> >> Delmonico steak; 'Delmonico's Restaurant NYC.'
>
> >>http://www.delmonicosny.com/delmonic...york-menu.php#
> >> {
> >> Main Course
>
> >> Delmonico Steak 44
> >> Vintage All Natural Boneless Rib Eye
>
> >My favorite cut of steak.
>
> The least flavorful cut... tofu of beef.

Huh. Brokelyn hasn't been this wrong in a long time, but he's back in
form with this one. Normal people know that filet mignon is the least
flavorful.

On Sat, 23 Jul 2011 13:39:26 -0700 (PDT), Tommy Joe wrote:

> On Jul 23, 2:27*pm, Sqwertz <swe...@cluemail.compost> wrote:
>> On Sat, 23 Jul 2011 07:59:05 -0700 (PDT), Portland wrote:
>>> It's a rib eye. *Always has been, is, and always will be.
>>
>> Yeah, yeah, yeah. *You already said that and you were ignored the
>> first time as well. *And here are trying to troll again with the same
>> claim that has already been debunked in the last thread by people much
>> more capable of intelligent debate than yourself.
>>
>> -sw
>
> No one has yet answered my question as asked in a previous thread
> on this topic - what is a spencer steak?

You didn't ask, you just told us you shoplifted spencer steaks all the
time.

Can you get a me about 50 lbs of USDA tri-tip? I'll pay you $100.

-sw

On Sat, 23 Jul 2011 13:42:15 -0700 (PDT), ImStillMags wrote:

> Regulations in King County require that the
> primal has to be in the name on the package.

It's a Federal USDA law, but nobody polices it. It just sounds like
King's county may enforce it as part of inspections.

You can NOT label something "London Broil" or "Delmonico" for example.
It must have a traditional IMPS standard name - which isn't
necessarily a primal name, but will usually include it.

The list of names and technical/anatomical definitions here:

<http://www.ams.usda.gov/AMSv1.0/ams....ardizationIMPS

-sw

On Sat, 23 Jul 2011 15:24:22 -0700 (PDT), Portland wrote:

> On Jul 23, 2:27*pm, Sqwertz <swe...@cluemail.compost> wrote:
>> On Sat, 23 Jul 2011 07:59:05 -0700 (PDT), Portland wrote:
>>> It's a rib eye. *Always has been, is, and always will be.
>>
>> Yeah, yeah, yeah. *You already said that and you were ignored the
>> first time as well. *And here are trying to troll again with the same
>> claim that has already been debunked in the last thread by people much
>> more capable of intelligent debate than yourself.
>
> GFY asshole. If anyone here is a troll it's you.

<yawn> Sounds like somebody needs fix. You out of heroin again?
Good, kick it for good this time. The next 48 hours will really suck
but then you'll wake up and feel good for a change.

-sw

On Sun, 24 Jul 2011 00:11:56 -0400, Ed Pawlowski wrote:

> "ImStillMags" <[email protected]> wrote
>> Tenderloin
>> is also filet mignon.
>>
>
> Almost. All filet mignon is tenderloin, but not all tenderloin is filet
> mignon. Only the first few inches of the tenderloin are the true filet
> mignon.

Fillet mignon is a boutique name as well. It isn't a qualified cut
name either. Just like Delmonico.

It is considered to be center and butt of the tenderloin skin off,
side muscled removed. Tornedos (tails) make up the rest of the
tenderloin outside of that fillet mignon.

Whole tenderloin, unqualified, actually includes bone, sinew/skin, and
side muscle. And then comes in various boneless versions of roasts
under that. There is no formal steak name in the tenderloin.
Technically, of course.

-sw

Sqwertz <[email protected]> wrote:

>On Sat, 23 Jul 2011 13:42:15 -0700 (PDT), ImStillMags wrote:

>> Regulations in King County require that the
>> primal has to be in the name on the package.

>It's a Federal USDA law, but nobody polices it. It just sounds like
>King's county may enforce it as part of inspections.

But does King County has special laws to protect the provenance of
tri-tip?

Steve

On Jul 23, 11:37*pm, Sqwertz <swe...@cluemail.compost> wrote:
> On Sat, 23 Jul 2011 15:24:22 -0700 (PDT), Portland wrote:
> > On Jul 23, 2:27 pm, Sqwertz <swe...@cluemail.compost> wrote:
> >> On Sat, 23 Jul 2011 07:59:05 -0700 (PDT), Portland wrote:
> >>> It's a rib eye. Always has been, is, and always will be.
>
> >> Yeah, yeah, yeah. You already said that and you were ignored the
> >> first time as well. And here are trying to troll again with the same
> >> claim that has already been debunked in the last thread by people much
> >> more capable of intelligent debate than yourself.
>
> > GFY asshole. *If anyone here is a troll it's you.
>
> <yawn> *Sounds like somebody needs fix. *You out of heroin again?
> Good, kick it for good this time. *The next 48 hours will really suck
> but then you'll wake up and feel good for a change.
>

So Squirts, prove to me once again how my claim has been debunked. As
far as I can tell, Delmonico's uses a rib-eye as a 'Delmonico' cut.
You can't prove anything, so instead of agreeing that you're an ill-
informed asshole, you lash out like a baby. tsk tsk...

On Sat, 23 Jul 2011 13:39:26 -0700 (PDT), Tommy Joe wrote:

> > No one has yet answered my question as asked in a previous thread
> > on this topic - what is a spencer steak?



> You didn't ask, you just told us you shoplifted spencer steaks all the
> time.
>
> Can you get a me about 50 lbs of USDA tri-tip? I'll pay you $100.


I most certainly did ask. I also mentioned stealing steaks. I no
longer do it though. It was a childish thing, like in my 20s. I'm
proud of it though. I've stolen some odd things in my time, often
with no intention of doing so going into the store - like the time I
went into the Broadway Dept Store on Hollywood and Vine just to see
what a new stereo tuner would cost since I'd never bought or even
looked at a new one in my life. I had an old used tuner and turntable
and it was stolen.

So I go into the store, up to the 5th floor or whatever, and
nobody's coming to help me. All I wanted was to ask a few questions.
I swear at that time I had no thought of stealing the thing. But I
was being totally ignored. I went over and checked one out, then held
it in my hands, looked around a bit, and then headed for the exit to
the elevator. I was pretty nervous on my way out. But it was a
success.

Mostly though I shoplifted food to eat, not to sell, and rarely
did I steal things other than food, except for a few proud moments
such as the time I stole a 9 by 12 foot rug. I put it on my shoulder
and just walked out. Again, I was looking for someone to help me and
no one seemed to be around. Then there was the time I went into a
local pet store back in Allentown Pa to buy a guinea pig, of which I
already had about 6, and saw a bunch of puppies in a cage. I reached
in and grabbed one and put it in my coat pocket. It was a navy coat,
a P coat they call it - how it's spelled I never knew. I bought the
guinea pig and during the transaction I continued to pet the puppy to
keep it quiet. Then I left the store. It's not like I'm Mr
Shoplifter, it's just a period in my life of which I am not
embarrassed, but rather in my own way proud. It's fun to sit around
telling shoplifting stories with others who have done the same. It's
almost like telling jokes - "Hey, that was a good one, but wait till
you hear this" type of thing.

Anyway, I certainly did ask about the Spencer. More than once in
fact. The thread had already gone in the direction of confrontation
and debate and those involved were probably too busy defending their
own cemented beliefs on the issue of ribeye steaks and what they're
called that they paid little or no attention to me as I was not
involved in their joyful dispute, just asking a question. I may have
been a shoplifter, but I am a very honest person.

Don't you ever forget that,
TJ

On Jul 23, 7:54*pm, spamtrap1888 <spamtrap1...@gmail.com> wrote:

> Huh. Brokelyn hasn't been this wrong in a long time, but he's back in
> form with this one. Normal people know that filet mignon is the least
> flavorful.


I swear to God I'm not saying this to be unique or funny or
anything of that nature, but I really prefer a good hamburger steak to
any actual cut of steak - medium rare, charred on the outside, with
chuck or some other meat with some fat in it. especially in a
restaurant. I have always preferred platters over sandwiches. A nice
thick hamburger steak done just right is hard to beat, especially in a
restaurant you don't know. I've gone into places with people who
ordered steaks and were disappointed. But it's hard to screw up a
hamburger steak, especially if it's made with meat that is ground on
premises.

TJ