USDA Select Steaks

OldDevilDawg said:
Ribeyes get to the grocery store in boxes with 5 loins each. A case of select ribeyes will vary in quality from loin to loin in the same box. It's just a range of quality. I've seen times when I've opened a case of selects and it seemed as if every loin were choice quality. I asked the question of our meat buyers at our distribution warehouse once. He said it did vary occasionally due to inconsistencies at the packing plants. Sometimes the quality of everything that came in that day was higher than other days. When you have to fill a 200 case quota of "select" ribeyes, but all you have to chose from at the end of the day is "choice" beef, slap a "select" label on that box and let it go. Sometimes, there's just no choice.

That said, this link is for @CFBHome

www.tasteofhome.com

What Are the Grades of Beef—and Which One Should I Buy?

Select, prime, choice...what do grades of beef mean? And does the grade matter? A quick guide to understanding beef labels, plus when to save and when to splurge.
www.tasteofhome.com www.tasteofhome.com

Bottom line....as a meat cutter, I always told folks that 2 things had to happen for a steak to be good. It had to be cut right and it had to be cooked right. Do either wrong and even a "Prime" steak will suck.
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I've heard well done with ketchup is the way to go, but I bet that was from a damn dirty swamp lizard.
 
OldDevilDawg said:
Ribeyes get to the grocery store in boxes with 5 loins each. A case of select ribeyes will vary in quality from loin to loin in the same box. It's just a range of quality. I've seen times when I've opened a case of selects and it seemed as if every loin were choice quality. I asked the question of our meat buyers at our distribution warehouse once. He said it did vary occasionally due to inconsistencies at the packing plants. Sometimes the quality of everything that came in that day was higher than other days. When you have to fill a 200 case quota of "select" ribeyes, but all you have to chose from at the end of the day is "choice" beef, slap a "select" label on that box and let it go. Sometimes, there's just no choice.

That said, this link is for @CFBHome

www.tasteofhome.com

What Are the Grades of Beef—and Which One Should I Buy?

Select, prime, choice...what do grades of beef mean? And does the grade matter? A quick guide to understanding beef labels, plus when to save and when to splurge.
www.tasteofhome.com www.tasteofhome.com

Bottom line....as a meat cutter, I always told folks that 2 things had to happen for a steak to be good. It had to be cut right and it had to be cooked right. Do either wrong and even a "Prime" steak will suck.
Click to expand...
Seasoning. For a good one, salt and pepper is all you need. The steaks the OP showed passed the eye test for those of us who know what to look for, regardless of grade...
 
RazzlDazzl said:
Backholian
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I was thinking more Palestinian, maybe related to Yasser.
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OldDevilDawg said:
Ribeyes get to the grocery store in boxes with 5 loins each. A case of select ribeyes will vary in quality from loin to loin in the same box. It's just a range of quality. I've seen times when I've opened a case of selects and it seemed as if every loin were choice quality. I asked the question of our meat buyers at our distribution warehouse once. He said it did vary occasionally due to inconsistencies at the packing plants. Sometimes the quality of everything that came in that day was higher than other days. When you have to fill a 200 case quota of "select" ribeyes, but all you have to chose from at the end of the day is "choice" beef, slap a "select" label on that box and let it go. Sometimes, there's just no choice.

That said, this link is for @CFBHome

www.tasteofhome.com

What Are the Grades of Beef—and Which One Should I Buy?

Select, prime, choice...what do grades of beef mean? And does the grade matter? A quick guide to understanding beef labels, plus when to save and when to splurge.
www.tasteofhome.com www.tasteofhome.com

Bottom line....as a meat cutter, I always told folks that 2 things had to happen for a steak to be good. It had to be cut right and it had to be cooked right. Do either wrong and even a "Prime" steak will suck.
Click to expand...
How can an amateur tell if it’s been cut right?
 
Shower Fart said:
How can an amateur tell if it’s been cut right?
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Unfortunately, it not as simple as a written explanation. Most people do their grocery business at just a few places. Talk to the market manager, meat cutter, or butcher. Engage them in conversations about different cuts of meat/best ways to cook them. A good meat cutter will tell you that very point about steaks being cut/cooked right. Meat cutting, particularly for public consumption is an art that requires lots of knowledge beyond putting a knife in a side of beef; Seasonings, cooking temps, etc. You have to know how to cook a piece of meat in order to be good at cutting it correctly. Would you buy a car from someone that didn't know how to drive?

Point being, talk to them. You'll know which one knows what they're doing with a knife pretty quick.
 
I am a big reverse sear fan for thicker steaks. For the average 1 to 1 1/2 which that looks to be. I just use my soapstone to sear for a couple minutes on each side. And then put it on indirect to finish.

The plus of the Kamado Joe, is that you have their divide and conquer system. Perfect for steaks
 
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