Hmm, I might have been interested at one time, but probably it's best to accurately label these cuts, so that the folks who want it can find it. @evenflow: On a related but unrelated note, what are your thoughts on frozen steaks? If I buy an entire rib, and have my butcher cut and trim it in to individual ribeye steaks, then freeze, will they still taste awesome in July?
Freezing is fine, most all my beef is frozen. Now some people think that refreezing meat isn't a good idea, so ask your butcher. Has the meat been frozen before? Ask him if he'll freeze the cuts then you take them home. His freezer will get them a lot colder, and cold faster, than a retail freezer. That's how I bring my cuts home, frozen at the abbatoir. Rule of thumb I only refreeze ground meat or lesser cuts. I'd never thaw out a rib eye and refreeze it. I really don't know if that thinking is anything more than an old wives tale.
So once you're ready for a beef party in your mouth, do you thaw in the refrigerator, or at room temperature?
Room temperature, we usually set something out that morning if we think about it. I might put something large (a roast) in the fridge if I'm planning way ahead. One trick is to set the frozen cut on a room temperature cast iron skillet, it will thaw it within an hour or so. I'd explain why, but I'm pretty sure it's sorcery.
