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Posted on 12/31/18 at 8:06 pm to SoItGoes
Solid post. Thanks.
Posted on 1/1/19 at 3:35 am to dpd901
quote:
Nolan Ryan Angus
I think the only pitcher I loved more was Maddux. Nolan Ryan was the man. RIP
Posted on 1/1/19 at 5:00 am to BRgetthenet
quote:
RIP
Dude is still kicking. He is a cool dude.
Posted on 1/1/19 at 6:12 am to dpd901
Good post.
What can you tell me about Chairmans Reserve Brand from Tyson Foods?
There is a store near me that advertises USDA PRIME
"HEAVY" BEEF....What does the HEAVY indicate??
What can you tell me about Chairmans Reserve Brand from Tyson Foods?
There is a store near me that advertises USDA PRIME
"HEAVY" BEEF....What does the HEAVY indicate??
This post was edited on 1/1/19 at 6:43 am
Posted on 1/1/19 at 6:53 am to dpd901
quote:
My pleasure. The only one that really drives me nuts is the “this supermarket’s beef is superior to this supermarket’s beef” one.
Thanks for the post.
Can a supermarket request only beef above a certain score to guarantee quality cuts?
Posted on 1/1/19 at 8:39 am to dpd901
quote:
The only one that really drives me nuts is the “this supermarket’s beef is superior to this supermarket’s beef” one.
I believe everything you've said, but ...
I usually shop at Kroger and buy a fair amount of meat there.
But I go to Sam's when I want a brisket, pork butts, chuck roasts, etc.
The meat at Sam's is better trimmed and generally appears to be higher quality, even if the same grade. A Sam's pork butt will barely need trimming, but the Kroger one will have $10 worth of fat that goes in the garbage. Brisket is worse. One from Kroger had a huge chunk of loose fat hidden in the cryovac. (That was the last brisket Kroger will ever sell me.)
Maybe those stores are big enough that they still get quarters or large cuts and break them down themselves, with their own trimming specs. Maybe they use different suppliers with different standards. Not sure, but the products on the shelf are visibly different.
Do you have any behind the scenes info on this?
***
One reason people get confused about meat is the government chose similar names for the grades.
Prime, Choice, and Select. There is nothing that intuitively tells a consumer which is better or worse than the other. One could argue that Select sounds like the top of the heap based on the language.
The grades should be A, B, and C, or something similar that tells anyone, even if they just arrived from another country, which is better.
A five year old who can't read can operate an iPhone, but an adult with a Ph.D. can't buy steak without studying ahead of time. The USDA should ask Apple to rework their grading system.
Posted on 1/1/19 at 8:48 am to unclejhim
quote:
Chairmans Reserve Brand from Tyson Foods?
So it looks like it’s a “Premium” Program not dissimilar to CAB or Sterling Silver. Specifies young cattle (A Maturity, 30 months or less of age) and “upper 2/3 Choice or Higher marbling scores” (Moderate 0 or higher). Should be pretty good stuff.
quote:
"HEAVY" BEEF
Hmmm. This I’m not totally sure about. Probably has something to do with carcass weights. I’m assuming (just spitballing here) that it means the carcasses were above a certain weight, which would theoretically mean it should have higher marbling. I do know that the further north you go, the typical cattle get heavier. My company had plants in TX, KS, NE CO and Canada. The smallest carcass weights were in TX and the heaviest were in Canada. I could be totally off on this point though
Posted on 1/1/19 at 9:02 am to Twenty 49
quote:Same. Those choice flats are fantastic.
I usually shop at Kroger and buy a fair amount of meat there. But I go to Sam's when I want a brisket, pork butts, chuck roasts, etc
Posted on 1/1/19 at 9:05 am to Twenty 49
quote:
The meat at Sam's is better trimmed and generally appears to be higher quality, even if the same grade. A Sam's pork butt will barely need trimming, but the Kroger one will have $10 worth of fat that goes in the garbage. Brisket is worse. One from Kroger had a huge chunk of loose fat hidden in the cryovac. (That was the last brisket Kroger will ever sell me.)
This is a totally valid point. I would always recommend buying meat from a store with a good butcher on staff. Someone you can go to for advice, tell them what you want and expect.
quote:
A, B and C
I don’t disagree with this either. It is confusing and I’m not sure it’s not by design. Canada has an alphabet system. AAA, AA, A B etc... but it’s honestly not much better because their AAA doesn’t match up with Prime exactly. I can include upper choice marbling scores as well.
Posted on 1/1/19 at 9:11 am to dpd901
I’m not reading all that shite, but I did downvote front9bandit and brgetthenet in the original thread if that counts for anythign
Posted on 1/1/19 at 7:55 pm to Winston Cup
quote:
but I did downvote front9bandit and brgetthenet in the original thread if that counts for anythign
Downvotes and IPA’s are what keep bandit alive.
Posted on 1/1/19 at 8:08 pm to dpd901
I'm slightly disappointed. Thought we were gonna learn some juicy insider secrets.
Posted on 1/1/19 at 8:09 pm to dpd901
So is beef from a farmers market that is straight from the farm typically better or is it not worth the price?
Posted on 1/2/19 at 7:57 am to dpd901
Please sticky this for a month or two
Posted on 1/2/19 at 8:05 am to dpd901
How long do you microwave prime beef?
Posted on 1/2/19 at 8:54 am to al_cajun
quote:
so is beef from a farmers market that is straight from the farm typically better or is it not worth the price?
It really depends. Again, it’s not going to be “magic”. Look at the cut. If it’s a nice bright red color (not dark or pale) with bright white fat and nice white specs of marbling throughout, it’s likely going to be tender and flavorful.
I’ve bought “freezer calves” from auctions before and the meat was good. Especially the grind and roasts. The steaks are just fine for a typical meal. By no means were they equivalent to a USDA Prime Dry Aged Ribeye or Strip Steak.
Posted on 1/2/19 at 9:04 am to LouBega
quote:
I’m slightly disappointed. Thought we were gonna learn some juicy insider secrets.
Slaughter Houses are the worst smelling places I’ve ever been
The “knock room” where they kill the cows is morbidly fascinating. You can’t look away.
Posted on 1/2/19 at 9:23 am to cj35
quote:
Solid information. Thanks for the effort and insight.
Posted on 1/2/19 at 10:15 am to dpd901
I agree with what you are saying. That is why when I am at my place in southeastern Oklahoma, I purchase all of my beef from a farm that raises them. They are USDA inspected and 180 day hormone free, finished on local grown grain then dry aged for 14-21 days.
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