What's really good
about a Ribeye steak
to many people
is the marbling,
the intramuscular fat
that makes this meat
so flavorful.

So when someone orders
the "Prime Rib"
and the menu clearly reads
"Prime Ribeye"
you must kindly remind
of the preparation style.

Easy.

They always say
"Oh yeah
that sounds great"
or
"That's what I meant!"
and on the journey begins.

Some enjoy it.
Many do.

Then it's the minority
that come up with the
"Its too fatty."
"Too much fat."
And so on...

It's a Ribeye!

Flavor because of marbling.

The argument is worthless.
"Can we get you something else?"

Yes, no, maybe.

Either way
a steak's wasted
and maybe another
will be sacrificed
for the sake
of learning.

06/25/2009

Posted on 06/25/2009
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