Talk:Delmonico steak

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(Untitled)

this article seems to disagree on the cut used for delmonico - http://www.thenibble.com/reviews/main/meats/beef/glossary6.asp#ribeye Should that be used as well? --Derektumolo (talk) 04:04, 5 April 2011 (UTC)[reply]

That link should be removed. StanlyKupp (talk) 01:04, 27 May 2023 (UTC)[reply]

What is a Delmonico steak?

I still have no clue. The article says it is a method of preparation but only lists different cuts that are used. So is it a particular cut or a particular method of preparation? — Preceding unsigned comment added by 65.131.47.219 (talk) 00:30, 8 March 2013 (UTC)[reply]

yes this is my issue too, i wanted to find out what "delmonico style" is, not necessarily what kind of meat is used 208.100.172.164 (talk) 09:09, 23 November 2014 (UTC)[reply]

Agreed. It's 2019, and there is still no indication in this article of what a Delmonico steak actually is. ParticipantObserver (talk) 19:27, 11 January 2019 (UTC)[reply]

Hi, Hello Wikipedians. I don't know your ways, excuse me. But I know butchery, and this article is 100% nonsense. The Delmonico Steak is a cut from the chuck roll. It was the product of a research project by the Cattleman's Beef Board which also produced the Denver (underblade) cut and several other steaks that were previously just considered part of a standard 7 bone chuck roast. The names of all these cuts were chosen for marketing. It has no connection to the Delmonico hotel, or Denver, or any of that. The sources in this article are nonsense, and at least one of them looks to be written by AI. This should be deleted in full and either a new article should be created to describe the NCBA's "Beef Checkoff" program or information regarding that program and the cuts thereby produced should be added to the NCBA article.2601:100:8381:7380:38F:4663:3510:B304 (talk) 18:31, 23 June 2024 (UTC)[reply]

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