Posted on 03/14/2008 8:46:41 AM PDT by No2much3
Prime beef is the highest-quality, tenderest, most richly marbled meat from a small percentage of cattle. Ultimately, about 2 percent of American beef makes the cut and is stamped USDA Prime. Most prime meat goes to high-end restaurants. Only a few retail sources, mostly in major cities - Philadelphia included - and online/mail-order sources sell prime beef to the public. Many butchers will custom-order it.
Prime beef and branded products of near-prime quality are available at Wegmans and Whole Foods markets. Branded beef is typically at the high end of its designated grade level. Unless labeled prime, that's Choice or, with some store brands, Select.
Although more costly, dry-aging is the surest route to tender, flavorful beef, McDonnell says: Hang beef in a climate-controlled cooler where air circulates freely around the meat. Over time, natural enzymes break down and tenderize it. As moisture evaporates, the beef shrinks, giving the meat a firm, earthy texture and intense flavor as it becomes more tender.
It's not to everyone's taste, McDonnell says, but for beef connoisseurs, it's perfection. "You can start with a cut of about 21 pounds, and three weeks later, after aging and trimming it, you have maybe 12 pounds left."
For grilling, choose tender cuts from the loin or rib. The filet, T-bone, porterhouse, rib eye, and top loin strip are best for grilling or broiling. Less expensive but somewhat less tender top boneless sirloin can be grilled or broiled if cooked rare to medium-rare or tenderized. Beyond medium, they can be tough. Chuck, top round, flank, skirt and hanger steaks are also flavorful but need tenderizing.
For stir-fries, roasts or braising, reconsider whether you want to use costly specialty meats, when choice cuts may do just as well.
(Excerpt) Read more at philly.com ...
I would think so, too.
A light seasoning on the outside like garlic, S&P might not be out of line. But that’s me and I’m not a professional chef.
With steaks we usually just do a scant dry rub rather than a marinade. Usually some chopped garlic and a bit of black pepper and sea salt. With the roasts, or other cuts, I will use a marinade but not with the steaks. I had Kobi beef (steak) in a restaurant and I couldn't tell much difference between the Kobi and our home raised, three week dry aged beef.
Apples and oranges. The impulse to bbq a brisket is qualitatively different than the impulse to grill a porterhouse or some other prime cut of beef.
Both have their place, but I confess that if I’m gonna spend the time to do it low and slow, I’m going with a pork shoulder.
I have never heard of cooking a steak in an iron skillet.
I am going to try it!
I heat the skillet on high for a full five minutes before the room temp filet goes on. It's very important that the steak rest for 10 minutes before eating. Before eating, reheat the pan and scrape all the lovely juice and tidbits over the top.
A light seasoning on the outside like garlic, S&P might not be out of line. But that’s me and I’m not a professional chef.
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You are doing it right. That’s why you get the good cut of beef, for its inherent flavor. You are just bringing it more into focus with a little light seasoning.
As others have said, a marinade with some acid in it is for tougher cuts, not the good stuff.
Venison also ages like beef.
Ouch!
Meat cutters these days don’t have a clue on how to bust down a hind with a 12 inch knife and a hand saw.
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And meat cutters before that had to use their teeth and bare hands.
Technology has helped in a lot of different areas, I guess.
Yep. It almost makes sense to eat at Ruth Chris as I think their 12oz filet is $42.
I’ll tell you though, it’s worth it. Sometimes when I eat it I break out laughing or tear up. Beautiful meat.
If you like that price how about some Wagu beef filet at around $10/oz?
My bro-in-law routinely photos the meat he buys, just to show us all the marbling. He’s a bit out there. And I say that as a guy who cannot eat cheap steak (sorry Outback).
Absolutely correct..the heat’s the key..and that is why, IMHO, it is a waste of money to spend the bug $$ to try and cook the best cuts at home. You just can’t get the heat in the oven/broiler, or your grill, that the best steak houses get..the temp in their grills is often at or above 1000 degrees. At home, where it’s half that, you can’t thus get the quick initial sear..which seals the flavor/juices in..
I used to live near a small independent grocery store that sold prime meats
We used to buy prime chicken and liver.
Wow, the liver was delicious. Very tender. I was never a liver lover be that stuff changed me. At least for prime.
I usually grill steaks Sunday evening.
Start w/ ribeyes, either choice or select. Marinate in soy, a little liquid smoke,maybe some tenderizer ( depends on my judgment), Marinate for about 3-4 hrs. Sometimes use crushed garlic, Emeril’s ‘BAM’.
My wife loves fresh pineapple and I use the juice occasionally. But you have to be really careful w/ the juice or it will turn the meat to mush. Very powerful. Dilute and 15 min. tops.
Grill as hot as I can which is not that hot unfortunately.
They turn out excellent. Everyone raves about them.
That sounds delicious. You are an artist. :)
One word....ummmmmm
Proud mother-in-law.
I moved in to an apartment and don’t have access to a grill now. I have switched to a cast iron skillet and, if done properly, it’s almost as good as grilling.
A couple of years ago at Christmas I managed to pick up some 14 day matured leg of lamb. As it was Christmas Eve it had been reduced from about 45 dollars to about 30 dollars.
Boy was it great, tender and full flavour, there is nothing like naturally matured or hung meat.
It seems nowadays it only just finished squarking or mooing or bahbahing and it is on your plate.
Long gone are days when local butchers used to hung the meat in view of their customers.
Yes heath and safety maybe did need to be tightened worldwide but we have gone crazy to the point meat does not taste like meat anymore.
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