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Posted on 4/27/09 at 4:55 pm to Catman88
quote:
You do know that Sullivans sells USDA Choice right
Most places mentioned including Flemmings use Choice for Fillets,
Chris's is Prime and I think Little VIllage is PRime, but you might want to ask if your fillet is Prime, you might be surprised
Posted on 4/27/09 at 4:58 pm to Tigerpaw123
Flemmings Menu
Check out their steak temp descriptions. Red is in Rare and Med Rare. You only get Pink when you get to Med. Just saying...
Check out their steak temp descriptions. Red is in Rare and Med Rare. You only get Pink when you get to Med. Just saying...
Posted on 4/27/09 at 4:59 pm to Tigerpaw123
As for Filet I think even Ruths uses choice.. I think sometimes they offer prime. Little Villiage Im pretty sure is Prime. But yes most places will use Choice for their filet rather than Prime.
Posted on 4/27/09 at 5:44 pm to Catman88
quote:
As for Filet I think even Ruths uses choice
That is correct. Read the menu next time you are at Ruths or check it out online. The Filet is the only steak that does not include the wording "USDA Prime Cut"
Montana,
Would your name happen to be Burke?
Posted on 4/27/09 at 5:46 pm to cbtullis
quote:
Montana,
Would your name happen to be Burke?
Yes, he has identified himself on here before.
Posted on 4/27/09 at 5:53 pm to Will Cover
Burke,
TJ Ribs has the same type of salamanders as Ruths.
They get up to 1800 degrees?
I'm just asking because you agreed with Will Cover about TJ Ribs cooking the steak the same at Ruths.
TJ Ribs has the same type of salamanders as Ruths.
They get up to 1800 degrees?
I'm just asking because you agreed with Will Cover about TJ Ribs cooking the steak the same at Ruths.
Posted on 4/27/09 at 5:59 pm to purpletiger006
quote:
I took the missus to Flemmings for our anniversary and it was great. They really are top-notch on the customer service, as well.
plus one.
yet to dissapoint.
Posted on 4/27/09 at 6:04 pm to cbtullis
Yes, at Ribs we do use the salamander Ruth's used to use, but the company that supplies the equipment has salamanders specifically for Ruth's. The general restaurant population can not purchase this specific one.
We were the first restaurant company in Montana to use the salamander. A few restaurant bought them up here, but the cooks disliked them because they cooked to fast. We have purchased a few used ones for our new restaurants.
We were the first restaurant company in Montana to use the salamander. A few restaurant bought them up here, but the cooks disliked them because they cooked to fast. We have purchased a few used ones for our new restaurants.
Posted on 4/27/09 at 8:30 pm to theantiquetiger
quote:
I started this thread because of Primo's. I don't know if it was a freak of nature, but the steak I had Saturday at Primo's was a good, or maybe even better than any steak I have had at Sullivan's and Ruth's.
Next I go out to eat, I am going to Primo's again and see if it is the same.
I agree with you! Primo's has one of the best steaks in town. If you have not been there in the last 8 months, then Go Back. Its a different Chef, different management, and different additude. Primos write up in 225 Magazine
Check out that Juicy Bone-In Filet on their front page: Primo's Website
This post was edited on 4/27/09 at 8:44 pm
Posted on 4/27/09 at 10:06 pm to montana
quote:
The yak or prime grade usually is the guest favorite
I actually went to Yak, Montana to do some fly fishing on the Kootenai River a few years ago. Hell of a beautiful place. Bears crossing the river as you float down was a little frightening, but awesome as well. I think my "Prime Grade Medium Rare" steak in Montana was red and cool in the middle, if I can remember that I cooked it correctly.
BTW: I just got back from the Hornets game...left at half time, the chants of "Ref you Suck" were very loud.
This post was edited on 4/27/09 at 10:07 pm
Posted on 4/27/09 at 10:59 pm to Broken Egg
i know who sells the meat to sullivans and flemings.....they dont sell them prime filets.....
different guys sells to ruths.....still not prime filets.
sorry...USDA prime is found n few and far places n BR unless u buy it from a food co urself
different guys sells to ruths.....still not prime filets.
sorry...USDA prime is found n few and far places n BR unless u buy it from a food co urself
Posted on 4/27/09 at 11:40 pm to Tigerpaw123
quote:
PRIMOS has been hit and miss for me, I have had a couple of great meals there, but the one I remember the most was the worst and it pissed me off how horrible the Mgr handled it,
Wife and I went there for dinner about a year or two ago. We are by no means difficult patrons.
I won't bore you with the story, but suffice it to say it was the God-awfullest, most aggravating, piss-me-off to the point of wanting to punch somebody dining experience of my adult life. And the food sucked too.
Management initially showed no desire whatsoever to make it right. We were furious with those people. Finally when he (mgr) offered to comp the meal, I told him he was GD right he would comp the meal and we left.
I will never darken the door of that place again...that's how bad it was. We are quite happy with Fleming's, Ruth's and Ruffino's for steaks.
So to make a short story long, my vote goes to Fleming's.
Posted on 4/28/09 at 6:46 am to bossflossjr
Places in BR I know you can get USDA PRIME (some may not have Prime Filet but maybe prime ribeye etc)
Flemmings
Louisiana Lagniappe (ribeye only)
Little Village (pretty sure all cuts)
Ruffinos (Tomahawk only)
Ruths (not filet)
Not really sure about Primos since they dont say
Most of the rest are choice.
BTW Broken Egg even Flemmings says Med Rare is warm not cold/cool.
Flemmings
Louisiana Lagniappe (ribeye only)
Little Village (pretty sure all cuts)
Ruffinos (Tomahawk only)
Ruths (not filet)
Not really sure about Primos since they dont say
Most of the rest are choice.
BTW Broken Egg even Flemmings says Med Rare is warm not cold/cool.
This post was edited on 4/28/09 at 6:48 am
Posted on 4/28/09 at 8:28 am to Catman88
most quality restrnts....even butcher shops sell prime ribeyes....not filets tho
Posted on 4/28/09 at 8:52 am to bossflossjr
OK thread is hijacked but I have a question...Where do all the prime fillets go, as I understand it and this maybe where I go wrong, but the whole cow is graded, it is all prime, choice, select, if that is so where do all the prime fillets go? I understand that the fillet is a trunk muscle that does not move as much and therefore a choice fillet is an excellent piece of meat, but as said earlier it is not too hard to find a prime ribeye, but the only places I can get a prime fillet is rediportion or allen Brothers
Posted on 4/28/09 at 9:00 am to Tigerpaw123
I have seen prime filet at Calandros and some nicer grocerers But they dont always have it. Generally its sold to restaurants though. Honestly though in a filet a prime steak is not that much different.. At least not for the price. Now for a ribeye or a strip I notice a very big difference.
Posted on 4/28/09 at 9:03 am to Tigerpaw123
I will say that I rarely go out and order steak..
I have eatten at Primo's 4-5 times over the last few years and have always had a good meal with out exception, I have only ordered the steak once I think..Never anything extraordinary but a good meal none the less..I will say IMO it seemed slightly overpriced for what you were provided. But all my meals there have been comped, So that made no differance to me.
I do prefer the new menu last time I went.
Best steak in BR... not sure I could say really.
I have eatten at Primo's 4-5 times over the last few years and have always had a good meal with out exception, I have only ordered the steak once I think..Never anything extraordinary but a good meal none the less..I will say IMO it seemed slightly overpriced for what you were provided. But all my meals there have been comped, So that made no differance to me.
I do prefer the new menu last time I went.
Best steak in BR... not sure I could say really.
Posted on 4/28/09 at 9:10 am to Kajungee
i buy prime tenderloin from a friend that sells food......they always have boxes of prime, because few places buy it in baton rouge
fwiw - you can get about 30 or so 8oz filets off a 18-20lb box if you trim it yourself.
fwiw - you can get about 30 or so 8oz filets off a 18-20lb box if you trim it yourself.
Posted on 4/28/09 at 9:15 am to montana
quote:
but the company that supplies the equipment has salamanders specifically for Ruth's. The general restaurant population can not purchase this specific one.
Thats what I thought.
I know at one time Ruths Chris had a meat supplier out of the midwest that could only sale to Ruths Chris franchises. Is that still the case?
This post was edited on 4/28/09 at 9:16 am
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