I ll take a guess. No need to tenderize a ribeye. Especially one with that much marbling.
I guess I used the wrong term. The picture isn't "wrong", but yes, that's what I was getting at. I was looking for a tenderizer part and came across that picture. It's strange to me that the seller would pick a ribeye like that to promote their product.
I totally agree. That was what struck me first. It just looks wrong. They found a steak that would probably be least likely to be mangled with that thing.
Although I did know an old meat cutter who used tenderize even the most tender steaks for his wife because she had really soft teeth.
I totally agree. That was what struck me first. It just looks wrong. They found a steak that would probably be least likely to be mangled with that thing.
Although I did know an old meat cutter who used tenderize even the most tender steaks for his wife because she had really soft teeth.
My sandwich ribeye steaks are ran through the tenderizer once and sold to a vendor at fairs. Very popular, and amazing to eat. I personally would use a visually appealing peace of meat, concerning marbling, as opposed to say a London broil. The marbling just adds a wow factor.
to me its not the fact that its a ribeye that is being tenderized... yes it is highly marbled probably Wagyu/Kobi bred animal also known from its high tenderness therefore posing the question why tenderize??
ive got two of those hand tenderizers... they are also good for bnls chicken breasts, pork and leaner beef if you marinate, the marinade will go deeper in the meat...
that picture is foolish,,,the tenderizer is useless with that rib-eye,,
and that is why I love meat cutters!!!!! 
