Boneless USDA Prime Ribeye

[Chairboy]

Cost, and the sticker that's used to label it.  

I kid, but with a little effort, you can turn a sub-standard cut of meat into something great tasting.  Usually, poor quality cuts are stringy, for instance.  With a little work w/ a tenderizer hammer, you can 'fix' it up pretty nicely.  No competition to a good cut of meat, but a good trick to have in the arsenal.

[GtoRA2]

Guns

 Here is a site with grade info.


USDA site

[MrBill]

enlighten the ignorant. What's the difference between choice, select, and prime?

The amount of fat "in" the meat, called marbling. It varies according to the age and feed, among other things. Prime has a lot of marbling and that is what adds the flavor and tenderness to the meat.
Save the steak sauce for choice meat ... and use the smoker for select.
The other grade for human consumption is cutter & canner ... better known as hamburger or stewing beef.

[Trell]

I will take a good cut of sirloin over anything else my self,  
Just love the flavor

[Suave]

Wow, thank you Mr Bill. I learned something from the oclub.

[Toad]

And not all marbling is the same. Look for the thinnest possible "spider web" or "spidery" veins of fat all through your cut.

Thick streacks of fat will not break down and render into the flesh as it cooks. The tiny ones do, basting it in mmmmmmmmmmmm  fat!

[DREDIOCK]

Originally posted by MrBill

The other grade for human consumption is cutter & canner ... better known as hamburger or stewing beef.

But when you go to the store for stewing beef tyically sold pre cubed take a good look at the price and compare.

You can often pick up a london broil for less money per pound then they are selling the pre cubed stew beef for.

This is what I like to use when I make my Gulash (with home made csipetke)

[Ripsnort]

Originally posted by Toad

Thick streacks of fat will not break down and render into the flesh as it cooks. The tiny ones do, basting it in mmmmmmmmmmmm  fat!

Somewhere in the world, a heart surgeons beeper just went off for no apparent reason when you posted this.

[Ripsnort]

Originally posted by rpm
Man, I love my new job! We got in a load of boneless USDA prime ribeyes for a Father's Day special. Our butcher sliced them 2 inches thick and you can cut 'em with a fork. I got 12 of them at cost.

You mean like this?  I gotta a good wife!  Prime Rib for dinner! The boys picked out a nice Rawlings Heritage BB glove for me too. First new glove I've had in 30 years.

[majic]

Just had New York strip.  They were beautiful.  Just love a steak that needs nothing but its own juices for a sauce.

[rpm]

Great example of marbling in a prime cut of beef, Rip.

[Ripsnort]

Originally posted by rpm
Great example of marbling in a prime cut of beef, Rip.

How was yours?  I'm so full I can barely move....back onto my 'normal' diet tomorrow.

[Gunslinger]

ahhhh I get it now.



PRIME rib......Prime Ribeye.

I got three thick cut sirloins for $3.00 a lb a the commisary.  They were tastey and I have plenty left over for lunch.

[rpm]

Originally posted by Ripsnort
How was yours?  I'm so full I can barely move....back onto my 'normal' diet tomorrow.

Let's just say we have something in common now.

Tonight's menu included:
Prime ribeye
Baked potato w/all the fixin's
1998 BV Rutherford Estate Cabernet Sauvignon

Dessert:
Aberlour a'bunadh Batch #12
and a nice Cuban Cohiba

[FUNKED1]

I knew RPM had at least one redeeming quality.