A regular at my shop in Tacoma told me my ribeyes were cut too thin for the price, so I switched to a full 1.5 inch thickness and sales jumped 20% in a week.

Has anyone else found that a slightly thicker cut actually moves faster, or is that just a local preference thing?

3 comments

3 Comments

grace_knight1921h ago

Oh for sure, it's not just you. A thick cut just feels like a real steak, you know? It looks way better on the grill and doesn't dry out as easy. I mean, if I'm paying that much, I want something I can actually sink my teeth into. Thinner cuts always seem like a bit of a letdown.

jake_wells1220h ago

Wait, you're paying that much for steak? No way. That's crazy. I get mine from the butcher down the street for half the price. Thick cut too. You gotta shop around, man.

hayden_king19h agoMost Upvoted

My buddy bought some thin steaks last week and they just fell apart on the grill. He ended up with more charcoal than dinner. It really does make a difference.