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Started By
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re: Rate: my meat
Posted on 1/28/22 at 12:48 am to SlowFlowPro
Posted on 1/28/22 at 12:48 am to SlowFlowPro
Those look like a fun time.
0
Posted on 1/28/22 at 1:25 am to SlowFlowPro
I want to put your meat in my mouth.
Posted on 1/28/22 at 11:32 am to SlowFlowPro
b+
would eat. definitely got a deal.
would eat. definitely got a deal.
Posted on 1/28/22 at 8:13 pm to SlowFlowPro
I'm not a licensed, certified meat quality grader but, those do appear to have the marbling of high-grade beef.
There are a couple of CAB producers of what is referred to as "upper choice" beef but, they are usually marketed with their brand (1855 for example). These products fall into either the "upper" 1/3 or 2/3 of choice beef produced. Characteristically they have higher fat content but lack other traits of Prime grade beef.
Another possibility about the high level of marbling in those steaks, there are occasions that when inspectors are ribbing the meat (determining lean maturity by evaluating the color and texture of the lean in the ribeye exposed between the 12th and 13th ribs) the initial grade is qualified as choice but, as the carcass is processed, the chuck-end rib loin contains more intramuscular fat than at the inspection site. This phenomenon is possible but, not probable.
Personally, I think you scored some upper-choice rib eyes and I bet they ate good.
There are a couple of CAB producers of what is referred to as "upper choice" beef but, they are usually marketed with their brand (1855 for example). These products fall into either the "upper" 1/3 or 2/3 of choice beef produced. Characteristically they have higher fat content but lack other traits of Prime grade beef.
Another possibility about the high level of marbling in those steaks, there are occasions that when inspectors are ribbing the meat (determining lean maturity by evaluating the color and texture of the lean in the ribeye exposed between the 12th and 13th ribs) the initial grade is qualified as choice but, as the carcass is processed, the chuck-end rib loin contains more intramuscular fat than at the inspection site. This phenomenon is possible but, not probable.
Personally, I think you scored some upper-choice rib eyes and I bet they ate good.
Posted on 1/29/22 at 7:07 am to BigDropper
quote:
BigDropper
Post more.
Posted on 1/29/22 at 9:04 am to BigDropper
USDA meat inspectors stand there and watch carcass after carcass come by. They look at a cut in the carcass and make an instant determination of its grade. It’s not a foolproof system by any means. I’ve worked with inspectors who have done this job and even had college professors who did it.
Posted on 1/29/22 at 12:59 pm to SixthAndBarone
Whether human or electronic grading technology, there is plenty of room for error.
Posted on 1/29/22 at 5:01 pm to Aubie Spr96
Steaks just really suck now. That is a choice steak. You're picture example is a little extreme on the select.
Baton Rouge grocery stores have really been lacking lately. Prices have gone up, but the steak quality has also seemed to go way down. So therefore, less steaks for me. Calvin's and Whole Foods never have good ones anymore. Rouses usually has the best looking steaks, but for some reason, they never come out as anything super great compared to price.
Baton Rouge grocery stores have really been lacking lately. Prices have gone up, but the steak quality has also seemed to go way down. So therefore, less steaks for me. Calvin's and Whole Foods never have good ones anymore. Rouses usually has the best looking steaks, but for some reason, they never come out as anything super great compared to price.
Posted on 2/2/22 at 2:31 pm to SlowFlowPro
quote:
Rate: my meat
No thank you.
Posted on 2/2/22 at 2:37 pm to Tigers0891
quote:
Rouses usually has the best looking steaks
Calandro's consistently has the prettiest steaks around Baton Rouge.
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