I need some advice concerning beef Graded as
“Prime”.

I recently, on two separate occasions, purchased bone-in rib steaks labeled as “Prime”. Both times, the fat marbling appeared extensive, but one of the cuts had more extensive marbling.

The cut with the most marbling (cooked medium rare/medium) was perfectly delicious, not having any gristly or chewy component.

The cut with rather less marbling, prepared in identical manner, was simply not as tender and had considerable chewy component.

My question - other than evaluating the meat visually at each purchase, can one depend on the USDA Grading system, or not?

How do you select your steaks?

You can't trust the labeling to determine if it's a good steak. Look through the selection and pick the best. I will look at every choice package they have. Often times you can find a choice with steaks that are either in wrong package or are on the border of prime. Prime grade doesn't always mean the best steak. A poor prime can be worse than an excellent choice.

Sounds like you bought what many call “Prime Rib”. The “prime” in this case does not refer to the grade of the meat, but instead the particular cut of beef. You throw the grade of meat in front and you can buy select prime rib, choice prime rib, and prime prime rib which is not redundant. There’s lower grades as well, it not available in most retail stores.

I look at the meat itself. In most cases I’ve seen, beef labeled prime has distinctly more marbling than beef labeled choice. The marbling in beef I’ve seen labeled choice varies quite a bit, so I pick what looks like the best one to me.

Most people think every piece of meat is graded individually which it is not. The animal is graded in only one spot and I think that is the tenderloin area. If that is graded prime the entire animal is graded prime. As Skins says look at every piece of meat in the store of the cut you want and use the eye test. Choice can be as good or as better than Prime in some cases. One thing I have never been able to understand is Prime grade briskets over Choice grade. They can look nearly the same in terms of marbling and fat. The Prime grade will cook sometimes two hours or more faster than a Choice grade of the same size. These are whole packer briskets running from 14 to 22 pounds.

Tonkatsu ramen soup using ham from Thanksgiving.

I had to take 3 Rolaids after just looking at that monstrosity, V-Tail.

That needs to come with a hazardous materials label.

Some of you heathens can have your frozen pizzas. Sausage, pepperoni, spinach, and mushroom goodness.

^^^^^Nothing better than a homemade pizza! What did you cook it in? I need to do one soon.

Just my oven at 550. The trick is to stretch your crust and apply the sauce. Then put it in for a few minutes until it starts to brown slightly. Remove it, put on the rest of your toppings and slip it back in to finish. This way everything is done at the same time.

I've considered several times getting a dedicated pizza oven, but I can't see spending what they want for them. If I ever do, it'll be a gas one (or dual fuel). I won't spend an hour or two getting a fire going and getting it up to temp for something that'll take three minutes to cook.

quote:

Originally posted by Gustofer:
Just my oven at 550. The trick is to stretch your crust and apply the sauce. Then put it in for a few minutes until it starts to brown slightly. Remove it, put on the rest of your toppings and slip it back in to finish. This way everything is done at the same time.

I've considered several times getting a dedicated pizza oven, but I can't see spending what they want for them. If I ever do, it'll be a gas one (or dual fuel). I won't spend an hour or two getting a fire going and getting it up to temp for something that'll take three minutes to cook.

I have always done my pizzas on a pizza stone in my BGE, but I may try doing it in my oven on the pizza stone. It has been a while since I have done a homemade one as I also make the dough from scratch as I bet you do as well.

Homemade Sausage(Legg's #10), egg, and cheese on Costco Artisan bun. If you like bread I highly recommend these.

Shrimp scampi pizza tonight.

I was feeling pretty cocky having made an excellent Scallop potatoes with Guyre and Parm cheeses (with a salad) until I saw the Scampi pizza up there. Wow! I should have come to your house to eat. Looks fantastic. Do you have a recipe for that beauty Gustopher?

2T butter
2T EVOO
4 cloves garlic minced (I like lots of garlic)
--> Simmer until garlic is fragrant then add
1/4c white wine
2T lemon juice
1 tsp oregano
--> Simmer and reduce some then add
1/2# shrimp (or however many you need for your crust)
--> Cook until just pink (they'll finish in the oven)

Stretch your dough and apply some of the reduced scampi juice like you would regular sauce and put in the preheated oven/stone/steel (550 or as high as it goes) for a few minutes until the dough is just starting to brown up. Remove and add roughly a cup of mozz, place the shrimp on and add more cheese on top of them. Sprinkle with Italian seasoning and brush the crust with a little EVOO. Return to the oven and cook until done. Remove and sprinkle with fresh grated parm and parsley.

Enjoy. It's really tasty.

Publix has NY strip roast on sale this week for $7.99 a pound. Dry brined 24 hours then roasted last night. Leftovers this morning:





That’s the end piece on the plate and after searing it in the cast iron skillet, it’s a little more done than I like. I saved the other one for my son. I’m going to buy another while they are still on sale only bigger this time.

Chicken with 40 cloves of garlic.

I made pot roast or stew, not sure which. I think the only difference is if you cube the meat or leave it whole?

A SF staple, BLT with Publix thick bacon on Sara Lee Artisan Bread toasted, Mayo from Dukes.



Different Dinner last night, Cincinnati 4 way Chili ala Skyline style, yes it has beans, no I'm not apologizing to the TX folks for them! Only thing missing was fresh cut white onion.

quote:

Originally posted by OttoSig:

quote:

Originally posted by Gascan:
First attempt at seafood nachos last night (lump crab meat, shrimp, scallops and some lobster tail from lobster tacos the night before... need to find a cheese that will stay gooey:

If you’re not a velveeta guy, and I don’t blame you if you aren’t, then try a simple cheese sauce.

2 tbs or butter and flour. 1 cup of whole milk or cream. And 2 cups of shredded cheddar +\- a bit for how soupy or thick you want it. Add ingredients in the order listed and just cook it low and slow.

Add pepper flakes or anything else you want to spice it up. Fresh chillies work best if you sautée them or sweat em first.

I just want to say thank you! I've never heard of Veelveta before and I don't feel like I missed anything without it in my life. lol. I will follow your recipe when I try making nachos again.