Aces High Bulletin Board
General Forums => The O' Club => Topic started by: rpm on June 18, 2005, 05:27:47 PM
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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. :D
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Originally posted by rpm
snip
USDA prime ribeyes
The King of Meats!
culero (yum)
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I prefer tenderloin, but Ribeyes are yummy too!
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Ribeyes are very good, as is tenderloin. But I still prefer a 2" Porterhouse
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porterhouse is a cross cut and includes part of the tenderloin.
Tenderloin is the premium cut.
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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. :D
can I ask the price per pound at cost? :D
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Originally posted by NUKE
porterhouse is a cross cut and includes part of the tenderloin.
Tenderloin is the premium cut.
Oh I know. I just like the Porterhous better.
My dog agrees.
but that may be because he has a vested interest LOL
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Originally posted by Gunslinger
can I ask the price per pound at cost? :D
Retail $12.99
Me $6.00
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Originally posted by rpm
Retail $12.99
Me $6.00
Is it just me or has the price of beef become absolutely absurd?
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Well, it's USDA Prime. It's gonna be re-deek-ulously high. You can get USDA Select for about $5.00 retail. But its the lowest grade.
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Originally posted by rpm
Retail $12.99
Me $6.00
I think it's 8.99 at Safeway. Tenderloin is about 10.99
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Originally posted by NUKE
I think it's 8.99 at Safeway. Tenderloin is about 10.99
What grade? Select, Choice or Prime?
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Originally posted by rpm
What grade? Select, Choice or Prime?
I dont know. I will let you know tomorrow.......gonna get some steaks :)
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Groceries rarely carry Prime. When they do, it's usually a "special".
Almost all of them have Choice and Select in various cuts.
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Originally posted by Toad
Groceries rarely carry Prime. When they do, it's usually a "special".
Almost all of them have Choice and Select in various cuts.
enlighten the ignorant. What's the difference between choice, select, and prime?
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Cost, and the sticker that's used to label it. :D
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.
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Guns
Here is a site with grade info.
USDA site (http://www.fsis.usda.gov/factsheets/inspection_&_grading/index.asp)
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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.
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I will take a good cut of sirloin over anything else my self,
Just love the flavor
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Wow, thank you Mr Bill. I learned something from the oclub.
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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!
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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)
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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. :D
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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. :D
You mean like this? :D 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.
(http://pic4.picturetrail.com/VOL767/2726312/7109603/101249957.jpg)
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Just had New York strip. They were beautiful. Just love a steak that needs nothing but its own juices for a sauce.
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Great example of marbling in a prime cut of beef, Rip.:aok
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Originally posted by rpm
Great example of marbling in a prime cut of beef, Rip.:aok
How was yours? I'm so full I can barely move....back onto my 'normal' diet tomorrow. :(
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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.
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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.:cool:
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
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I knew RPM had at least one redeeming quality. :)
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Originally posted by rpm
Let's just say we have something in common now.:cool:
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
Sounds like a great wine. you had a Cuban cigar?! Why...you...COMMUNIST! :)
We really enjoy Yakima Valley wines, last night it was Windy Point Merlot (2001) with the prime rib. Wife tossed up an excellent salad that had candied pralines on top. Dessert was a Boston Cream Pie. She knows what Daddy likes!
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Originally posted by rpm
Aberlour a'bunadh Batch #12
I got all tingly inside when I read that..
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Originally posted by DREDIOCK
Is it just me or has the price of beef become absolutely absurd?
BSE (Mad Cow Disease) in Canada -- the best thing to happen to US cattle farmers since Atkins.
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Originally posted by Ripsnort
Sounds like a great wine. you had a Cuban cigar?! Why...you...COMMUNIST! :)
We really enjoy Yakima Valley wines, last night it was Windy Point Merlot (2001) with the prime rib. Wife tossed up an excellent salad that had candied pralines on top. Dessert was a Boston Cream Pie. She knows what Daddy likes!
Heh, I still have friends that travel in the right circles.
I also enjoy wines from the Northwest. Hogue makes a great Early Harvest Reisling and Chateau St. Michelle is one of my favorite sparkling collections. A bunch of good wineries up there. :aok
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mmm... ribeye
no idea what it is, but since you said rib it must be nice.. mmm
Dad is the chef today, so us "kids" can just sit back and watch him in action. Mom used to control the kitchen so now he is learning himself..
The food is bound to be awful, but the show is great! :p
He has mangaged to get the bbq started and now he is doing something to the meat (we are not sure what it is he is doing)