Everyone wants to talk about Steak-Umm beefing with Neil DeGrasse Tyson; no one wants to talk about how 90% of homemade cheesesteaks would be better if people used Steak-Umms instead of fresh steaks. https://twitter.com/steak_umm/status/1381822900521607171

A VAST majority of cheesesteaks I’ve eaten that were not made by a restaurant specializing in cheesesteaks (sports bars, diners, well-meaning peoples’ homes) could’ve benefitted from frozen beef sheets.

To get proper cheesesteak meat thin enough, the meat has to be either frozen or par-frozen. Most cheesesteak spots in Philly are already getting frozen sheets of ultra-thin rib eye cut via an industrial meat cutter. Most homes ain’t got that, or even a sharp enough knife, frankly

Even if you got a super sharp chef’s knife, it takes so much damn time to slice a rib-eye ribbon-thin by hand. Hell, I slice mine by hand AND THEN pound it out with some palm heel strikes. It’s a laborious process.

It’s a process that you can’t expect a majority of diners, sports bars, and homes to employ, and you can’t expect them to set up supply lines to get machine-cut ribeyes for a non-priority menu item. So. Might as well use Steak-Umms. They taste good.