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Started By
Message
Prime vs 14 day dry-aged choice Ribeyes - what say the FDB?
Posted on 7/15/14 at 1:53 pm
Posted on 7/15/14 at 1:53 pm
I am trying to decide between using USDA Prime Ribeyes or 14-day dry-aged Choice Ribeyes for an upcoming party. If you had to pick between the two, which would you go with?
9
Posted on 7/15/14 at 1:54 pm to The Last Coco
Really depends on the look of the individual steaks for me
USDA grade is overrated
USDA grade is overrated
Posted on 7/15/14 at 1:57 pm to The Last Coco
quote:
dry-aged Choice Ribeyes
i have never been able to tell the difference
Where you buy the meat is the most important factor
Posted on 7/15/14 at 3:22 pm to Topwater Trout
quote:
Where you buy the meat is the most important factor
Both places have good beef (Maxwell's Market for the dry-aged and Brookshire's for the prime). Was just curious from a flavor, tenderness and overall desirability standpoint where most people would fall.
Posted on 7/15/14 at 3:29 pm to The Last Coco
quote:
Maxwell's Market
good choice
quote:
a flavor, tenderness and overall desirability standpoint where most people would fall.
I have had the dry aged at Rouses and could not tell a difference from the ribeyes that weren't.
I also bought Prime steaks at Rouses and was not impressed...that is why i say where is the most important factor.
Posted on 7/15/14 at 3:33 pm to The Last Coco
What's the price difference and how much do you really like the folks coming over?
Posted on 7/15/14 at 3:34 pm to The Last Coco
texas star ftw
Posted on 7/15/14 at 3:35 pm to The Last Coco
I'd chose dry aged over prime any day. I've had them both from rouses several times and aged is always better Imo
Posted on 7/15/14 at 3:45 pm to Uncle JackD
quote:
I'd chose dry aged over prime any day. I've had them both from rouses several times and aged is always better Imo
why would they be the same price per lb?
Posted on 7/15/14 at 3:51 pm to Count Chocula
quote:
What's the price difference
Almost identical. Both the prime and the dry-aged are around $23/lb
quote:
how much do you really like the folks coming over?
Well now you raise a good point... But the cost isn't really a factor since they cost almost the same.
Posted on 7/15/14 at 4:00 pm to The Last Coco
quote:That's why they keep me around
Well now you raise a good point
Posted on 7/15/14 at 4:11 pm to Topwater Trout
quote:No idea. I said it was my opinion that aged was better.. Others may think otherwise.
why would they be the same price per lb?
Posted on 7/15/14 at 5:12 pm to The Last Coco
With rib eyes I would go dry aged choice, if it were strips I would go prime
Sometimes the prime rib eyes just get too greasy for me
Sometimes the prime rib eyes just get too greasy for me
Posted on 7/15/14 at 5:20 pm to Topwater Trout
quote:
Rouses
there's your problem.
rouses has yuck seafood and steaks.
Posted on 7/15/14 at 5:46 pm to runningTiger
quote:
rouses has yuck seafood and steaks.
ok.... 
Posted on 7/15/14 at 5:48 pm to Tigerpaw123
quote:
With rib eyes I would go dry aged choice, if it were strips I would go prime Sometimes the prime rib eyes just get too greasy for me
This is exactly right. Only prime I care about is a strip. Ribeye has too much fat and filet it doesn't matter because of no fat. I find the strip is perfect and worth the money. Although I'll eat a choice strip anytime. Key to a strip is not overcooking it.
For a bunch of people, cooking ribeyes (which I rarely cook) I'd just buy choice and not dry aged unless it's really a bunch that will enjoy them.
Tell them it's dry aged and what the hell tell them it's dry aged prime and 99% wouldn't be able to tell you different and they will eat them like they are going to the electric chair.
Posted on 7/15/14 at 5:50 pm to The Last Coco
Get the prime and age it yourself in the fridge.
Posted on 7/15/14 at 8:18 pm to GEAUXT
Posted on 7/15/14 at 8:47 pm to runningTiger
quote:
rouses has yuck seafood and steaks.
Idk about the seafood bc I've never bought any but the steaks suck. It pains me to say that bc I love that store . Only one I've been to is in Houma.
Had some ribeyes from Costco the other day and they were better than rouses.
Posted on 7/15/14 at 8:50 pm to The Last Coco
Without seeing the steaks, I'd say prime. But you're probably better off handpicking the best of both.
How will you be cooking them?
For big groups, I usually go to Sams and buy whole ribeye racks. No complaints.
To each his own, but IMO there is no better cut of beef than a nicely marbled ribeye steak. Not a big fan of a strip, and I think the marbling in a good prime filet is worth the extra $ per lb.
How will you be cooking them?
For big groups, I usually go to Sams and buy whole ribeye racks. No complaints.
To each his own, but IMO there is no better cut of beef than a nicely marbled ribeye steak. Not a big fan of a strip, and I think the marbling in a good prime filet is worth the extra $ per lb.
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