Lee-Bone's Fine Meats

Ribeye vs. NY strip 

 

Ribeyes are richer, fattier, and heavily marbled, giving it a buttery, juicy bite. NY strip is leaner with a firmer texture and a beefier chew. Both are tender, flavorful steaks — choose the ribeye if you want more richness and marbling, or the NY strip if you prefer a leaner, beef-forward steak.

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Best steak for the grill vs. cast iron

 

Most any steak you’d grill will cook great in cast iron too.

The real difference is the flavor and crust you’re after.

Charcoal gives you that smoky, fire-grilled flavor, while cast iron gives you a killer, even crust.

Gas grills and air fryers work great too.

Pick the steak you like, then use the cooking method that gives you the flavor you want.

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How Thick Should You Cut a Steak?

For a great sear without overcooking the center,

we usually recommend starting around 1¼–1½ inches thick.

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Best beef for smoking

 

 Brisket, beef short ribs, pork butts, pork ribs and chicken are all great choices.

Truth is, you can smoke just about any meat. But tougher cuts with more fat and connective tissue are especially good for smoking because the low-and-slow cooking process gives that fat and collagen time to break down, making the meat tender, juicy and flavorful.

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​What does USDA Prime actually mean

 USDA Prime is the highest USDA quality grade of beef. Prime beef has abundant marbling, which helps give the steak its rich flavor, tenderness and juiciness. Only a relatively small percentage of beef earns the USDA Prime grade, which is why it’s commonly found in high-end steakhouses and quality butcher.

 

 

How long should steak rest?

About 5–10 minutes before slicing. Resting allows the juices to redistribute throughout the steak, so less moisture runs out when you cut into it—keeping it juicy and tender.

 

 

 

​​What’s the difference between baby backs and spare ribs

 

 Baby backs come from higher on the rib cage near the loin. They’re smaller, meatier, more tender, and cook faster. Spare ribs come from lower on the rib cage toward the belly. They’re larger, fattier, and have a richer flavor. They are also flatter than the baby backs so they cook a lil more even. 

 

 

 

What cut should I use for carne asada?

 

Skirt steak is the classic choice for carne asada because it has great beef flavor and takes a marinade really well. Hanger steak is a great higher-end option—it’s extremely flavorful and naturally tender. Flank steak also works well, but because it’s leaner with longer, coarser muscle fibers, it benefits from a good marinade and should always be sliced thin against the grain.

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How much meat should I buy per person

 

 Most recommendations say about ½ pound of meat per person. I like to be a little more generous and recommend closer to a pound per person, especially for a cookout or party. I’d rather you have some leftovers than have your guests leave hungry.

Leftover meat is easy to deal with—running out when everyone’s still eating isn’t.

 

 

 

Why you should let your butcher cut it for you

 

Our Butcher, Charlie, has years of experience cutting meat—it’s what he does every day. He knows how each cut should be trimmed, portioned, and sliced so it cooks properly and presents well when it hits the table.