Another beef thread!

[Larsky]

Specifically, steaks.

What are your thoughts on Prime, Choice, or select USDA grading?

Lately, I've seen some discussion on this.

Any results on your cook would be appreciated.

 

[occupied]

Any steak I can chew with dentures is a good steak. Not choosy.

 

[Muhammed]

Over the years the grading system has been downgraded. What used to be a choice steak 30-40 years ago is now graded as prime.

 

[HereWeGoAgain]

Specifically, steaks.

What are your thoughts on Prime, Choice, or select USDA grading?

Lately, I've seen some discussion on this.

Any results on your cook would be appreciated.

Dry aged Prime or Dry aged CAB,then there's A5 Wagyu Dry Aged and none dry aged.
All are fantastic with dry aged being the main factor,at least 30 day dry aged.

 

[Larsky]

Dry aged Prime or Dry aged CAB,then there's A5 Wagyu Dry Aged and none dry aged.
All are fantastic with dry aged being the main factor,at least 30 day dry aged.

Very nice. That goes well beyond the question.

 

[HereWeGoAgain]

Very nice. That goes well beyond the question.

You asked.
Those are my choices.
Oh ....I left out the cut. Preferably the Ribeye or NY strip.

 

[HereWeGoAgain]

I would be remiss to leave out brisket.
An American Wagyu brisket is also kick ass as are the Australian Wagyu.
Japanese Wagyu is to much for a brisket,they lack the heavy beef flavor.

 

[Captain Caveman]

Specifically, steaks.

What are your thoughts on Prime, Choice, or select USDA grading?

Lately, I've seen some discussion on this.

Any results on your cook would be appreciated.

Has to be Rib Eye, and those with the most fat marbling.

 

[Circe]

I got two small ribeyes for Valentine's Day and mean to cook them with a rub plus cracked peppercorns. Because Wegmans makes them up that way and charges $42 for one reasonable-size steak. I figure the peppercorns add $10 to the price ------------- and I've got peppercorns and can crack them with a wine bottle like everyone else!

Oh, and they are very well marbled.

 

[Larsky]

Has to be Rib Eye, and those with the most fat marbling.

Marbling is key. That was the thrust of the OP. Select grade seems to lack in that area, IMO.

 

[Fueri]

We're doing a tenderloin with a diane sauce.

And I'll be using my latest meat gadget, The Meater, which is a wifi thermometer that works in the oven. It calculates cook time (can be a bit hit or miss on that), but it usually nails the time to pull it out then sit it to reach the actual desired temperature.

Nice little toy for those that like their beef right on the nuts in terms of done temp. It did a nice job with turkey also. I think there are less expensive models available, but can't speak to how those work, but this one I use every time a decent piece of meat hits the oven or grill.

It's also nice as you can just monitor progress on your phone to see where it's at, and if you're slow cooking ribs or something it will give you ambient temp as well. Nice little gadget.

 

[Larsky]

We're doing a tenderloin with a diane sauce.

And I'll be using my latest meat gadget, The Meater, which is a wifi thermometer that works in the oven. It calculates cook time (can be a bit hit or miss on that), but it usually nails the time to pull it out then sit it to reach the actual desired temperature.

Nice little toy for those that like their beef right on the nuts in terms of done temp. It did a nice job with turkey also. I think there are less expensive models available, but can't speak to how those work, but this one I use every time a decent piece of meat hits the oven or grill.

It's also nice as you can just monitor progress on your phone to see where it's at, and if you're slow cooking ribs or something it will give you ambient temp as well. Nice little gadget.

I got a meater plus, just the single. I love it. Except for the periodic glitches and fixes. I think traeger bought them?

 

[Larsky]

We're doing a tenderloin with a diane sauce.

And I'll be using my latest meat gadget, The Meater, which is a wifi thermometer that works in the oven. It calculates cook time (can be a bit hit or miss on that), but it usually nails the time to pull it out then sit it to reach the actual desired temperature.

Nice little toy for those that like their beef right on the nuts in terms of done temp. It did a nice job with turkey also. I think there are less expensive models available, but can't speak to how those work, but this one I use every time a decent piece of meat hits the oven or grill.

It's also nice as you can just monitor progress on your phone to see where it's at, and if you're slow cooking ribs or something it will give you ambient temp as well. Nice little gadget.

 

[martybegan]

Specifically, steaks.

What are your thoughts on Prime, Choice, or select USDA grading?

Lately, I've seen some discussion on this.

Any results on your cook would be appreciated.

To me Prime is only worth it if you have the hardware to cook it right. Usually I only deal with Choice at home and save the Prime for the Steakhouses with the uber-grill/broilers.

 

[Fueri]

I got a meater plus, just the single. I love it. Except for the periodic glitches and fixes. I think traeger bought them?

Not sure if Traeger bought them, but I do love this thing. Bottom line, it works. It has done whatever I've used it for pretty much perfectly every time I've used it.

 

[Larsky]

Not sure if Traeger bought them, but I do love this thing. Bottom line, it works. It has done whatever I've used it for pretty much perfectly every time I've used it.

I like monitoring my cook from the Tavern lol