Kroger has bone in USDA select rib eyes for $3.99 a pound this week. I usually stick with choice but the price intrigues me. HEB also has select tbones this week for $3.97 as well. Which would be better?
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I am not trying to troll but what is the difference between select, choice, and prime.
I buy our beef at the farmers market. So i don't know what half of it is. I just get whatever Benny says he wants from what he has at his friends' houses.
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Tanya,
select, choice, and prime are the USDA grades, which are assigned based on the amount of marbling in them. The more marbling, the more flavorful and tender the steak will be. Select is the lowest grade, prime is the highest.
quote:Just another reason why I like to buy and grill my steaks at home. Even buying prime can be cheaper than Texas Roadhouse or any other generic reasonably accessible steak place. I hate when you go out and you get a ribeye with hardly any cap on it. I guess at least Texas Roadhouse will let you pick one as you walk in, but the marbling ain't there.
Depends on what the marbling looks like, not what the labeling says. Every steak is different. I've seen Choice ribeyes that looked like garbage at Tom Thumb and select Ribeyes at Kroger that had much better marbling than Tom Thumb.
quote:It's more than just marbling that goes into how a cut of meat ultimately gets graded. The link posted above goes into a lot of detail on it, good read actually.
Tanya,
select, choice, and prime are the USDA grades, which are assigned based on the amount of marbling in them. The more marbling, the more flavorful and tender the steak will be. Select is the lowest grade, prime is the highest.
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Yeah but do they even sell cutter/canner in stores? I thought it was meant for inner city elementary schools.
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The beef at Walmart just says USDA Inspected. Not sure what that is grade wise.
quote:Yup.....It's meat!quote:
The beef at Walmart just says USDA Inspected. Not sure what that is grade wise.
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Tanya,
select, choice, and prime are the USDA grades, which are assigned based on the amount of marbling in them. The more marbling, the more flavorful and tender the steak will be. Select is the lowest grade, prime is the highest.
There are grades lower than select
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I was at the terrible academy store on Voss and Westehimer the other day and the dollar general next door has a huge banner outside advertising $2/LB ribeye steaks. Really makes you think..
quote:OMG!!!! I am soooo sorry for the mistype while cracking a joke! Editing right now and I will do my best to NEVER EVER do that again!
I suspect that category of beef at Wal Mart is probably a combination of Select and No Roll, which is a whole other topic. Regardless, I believe that beef comes from youthful, feedlot cattle...I.e., nothing that would be considered Utility grade.
Also, that would be USDA, not FDA.
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I was at the terrible academy store on Voss and Westehimer the other day and the dollar general next door has a huge banner outside advertising $2/LB ribeye steaks. Really makes you think..
quote:Does this mean grass fed doesn't have marbling? Literally, I ask this woman for ground sirloin, usually some jerky, and a roast or a couple of steaks because Benny helps me plan the weekly menu.quote:
I am not trying to troll but what is the difference between select, choice, and prime.
I buy our beef at the farmers market. So i don't know what half of it is. I just get whatever Benny says he wants from what he has at his friends' houses.
It may not be graded if at a farmers market. Amd if it's grass fed it's probably not going to matter anyway.
quote:A guy I used to work with made some solid CFS with ribeye's. Use to freak the butcher out when he'd grab a package and ask the butcher to run them through the tenderizer.
& is chicken fried ribeye a real thing??
Serious question. I'm intrigued.
quote:That steak has been treated with bromelain! which is the protease found in fresh pineapple. Aside from the thinness, that's why it looks mushy.quote:
I was at the terrible academy store on Voss and Westehimer the other day and the dollar general next door has a huge banner outside advertising $2/LB ribeye steaks. Really makes you think..
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FIDO sister and Mrs FIDO bought some refrigerator case steaks for me to cook a few weeks ago. I would have been happier with chopped steak with 80/20 ground beef. They thought they were great. What's your standard for a good steak?