This is why I don’t buy meat from majority of butchers sell meat at like grade 1 and taste horrible. I try find farmers that sell grade 7 or 6 or even 8 if I’m lucky. And the meat no matter if I cook it more it still is soft and taste so good.
I like smoked pulled pork, I buy this cut for pulled pork but thought why not smoke it. If I have one in the freezer, I may throw it in with something I am smoking, store it and do the pulled pork several days later.
There are significant variations within each grade so that there are higher and lower grading criteria within each grade. You did not discuss the Angus which have been popularized over the last 30 years.
The biggest range is in Choice actually, with three different level of marbling in that grade alone. Only one in Prime. And as for Angus, we weren't covering the breeds here but Angus has become the dominant player in the US for sure!
Have since learned we were off by 1 actually... 8 grades, from bottom to top- Canner, cutter, utility, commercial, standard, select, choice, prime. A bit more info from USDA here- ask.usda.gov/s/article/What-do-beef-grades-mean#:~:text=USDA%2Dgraded%20beef%20sold%20at,used%20in%20processed%20meat%20products.
@ButcherBoyReno It would have been nice to discuss Select as well. Maybe in future discuss the specialized brands/beefs as well? Angus and Kobe spring to mind.
And your “super-hot” 500 degree grill completely cools down while you’re peddling your goofy little meat handling tool that’s so short you’ll singe all the hair off your wrist. Leave the lid closed unless you’re doing something beneficial inside the grill.
Be prime are like yield grade 4 & 5’s The new Choice is not what it used to be. Steak cutters will use yield grade 1-3. I was in Costco and I saw Choice that looked like Select. To get Choice yield grade 4&5 you are going to pay up
Pretty true! The Choice category was expanded decades ago and sometimes you don't see much of a difference in marbling between it and select. We have a benefit in working with folks we have done business with for many years, and buying their in house programs for "upper" Choice which keeps us consistent and tasty. Thanks for the feedback!
8-10 minutes will burn it to a crisp! Just done this today and my peace was half a kilo and thicker. Granted it was room temperature by the time it got to a grill. However I kept it about around 2 minutes on each side and it came out medium. I was contemplating actually keeping it for only 2 minutes on each side. However I did it in weber charcoal grille.
Thank you! This truly is the old school way of ranching, one that MANY families are still keeping alive. Interestingly, 90%+ of the ranches in the US are owned by small families and have an average herd size of 40 head. Sadly they're hidden behind a lot of big business these days.
Premium isn't a regulated word in the beef industry. That would likely be a way to market something ungraded as a better product, but depends on the producer that processed the beef. As for rib roast, most often called a prime rib or a standing rib roast. All are the same cut :)
