Rethinking Prime Beef

[ponyo]

Article from Serious Eats about the decline in quality of USDA Prime beef. http://www.seriouseats.com/2017/05/beef-shopping-prime-high-choice-steak.html#comments-300735

I buy lot of primal cut of beef so it's hard to see the marbling through the cryovac. But I'm pretty happy with either Choice or Prime at Costco and buy based on price. Prime brisket for $0.20 /lb more than Choice? I'll take Prime every time. Prime brisket for $0.70 /lb more than Choice like right now? I'll take Choice.

 

[sourceninja]

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[RLGL]

Around here the choice is just as good or better than the prime. We look for the marbling, flavor is better. Also we only cook to rare to medium. about 125° max

 

[Pulsar]

Around here the choice is just as good or better than the prime. We look for the marbling, flavor is better. Also we only cook to rare to medium. about 125° max

But that's the point of the article - it's about more than just the marbling. Age, diet, and other things all play into the taste of a steak that we don't take into account in the U.S.

 

[TastesLikeChicken]

Good article. I've encountered the same issues. Prime isn't always all that and marbling isn't the end all and be all. I've had choice steaks with little marbling that were incredible and prime steaks with lots of marbling that disappointed. Last week I bought some prime T-bones at the Costco in Clearwater. It was the first time I'd seen prime T-bones/porterhouses at Costco. I decided to pay the premium and they were....incredible. So beefy and tender. Worth every cent.

It's a guessing game.

 

[sourceninja]

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[Fritzo]

As far as steaks are concerned, you can simulate a higher quality cut by covering the cut with coarse salt for 1-2 hours before searing. Like so:

 

[highland145]

@Fritzo Tried that. Rinsed the steak well. Almost inedible because of the salt. Probably did something wrong but don't know what.

 

[MagnusTheBrewer]

My wife actual doesn't like prime. She wants less marbling in her steaks, it's very strange to me.

It's not strange at all. The grocery stores have trained America to eat very lean meat which coincidentally earns more profit. Most supermarkets only carry Select though they don't advertise it.

 

[Stopsignhank]

I guess I am a simple person, all that I know is the prime filet that we buy from Costco is delicious.

 

[ponyo]

Good article. I've encountered the same issues. Prime isn't always all that and marbling isn't the end all and be all. I've had choice steaks with little marbling that were incredible and prime steaks with lots of marbling that disappointed. Last week I bought some prime T-bones at the Costco in Clearwater. It was the first time I'd seen prime T-bones/porterhouses at Costco. I decided to pay the premium and they were....incredible. So beefy and tender. Worth every cent.

It's a guessing game.

I've yet to see prime T-bones/porterhouses at my local Costco. I've had pretty good luck with choice and prime steaks from Costco. Some are better than others but nothing I would say is disappointing. But since I discovered Costco Business Center, I've been buying most of my meats there in cryovac. The business center sells commodity choice and prime for certain primal cuts. But I've never seen commodity prime or choice at regular Costco. I think the commodity meats are the ones that can be hit or miss. But I buy commodity beef and pork mainly for BBQ smoking so I'm not as picky about prime or choice.

 

[ponyo]

The last couple beef steaks and cuts, I've cooked without any seasoning. Just raw meat cooked directly on hot charcoal grill. I can taste the rich flavor of beef better this way. I just make simple dipping sauce of salt, pepper, and sesame oil. And usually chimichurri sauce as well for dipping. I've 6 pounds of cryovac top sirloin I plan to cut and grill without any seasoning later today.

 

[JEDI]

As far as steaks are concerned, you can simulate a higher quality cut by covering the cut with coarse salt for 1-2 hours before searing. Like so:

ok, i'll bite.
how does covering in coarse salt for 1-2hrs > covering in coarse salt for 1-2min b4 putting it in the pan/grill/oven/flame thrower/etc?

 

[Geekbabe]

Maybe I am strange but the only beef I really like is hamburger, meatloaf & a great burger. I usually prefer chicken or fish, never got into the steak thing.

 

[JEDI]

Maybe I am strange but the only beef I really like is hamburger, meatloaf & a great burger. I usually prefer chicken or fish, never got into the steak thing.

so you're a vegetarian that also eats things with gills and 2 legs

 

[QueBert]

ok, i'll bite.
how does covering in coarse salt for 1-2hrs > covering in coarse salt for 1-2min b4 putting it in the pan/grill/oven/flame thrower/etc?

Something about the salt tenderizes the meat, there's a formula, about an hour for each inch of thickness. If you let them sit too long, it will had an adverse effect. I can attest it does make the meat much more tender. I have done this on regular quality cuts of meat with awesome results. I have never tried this with Prime, but it would be interesting to see.