USDA Select Steaks

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cfbmemes_

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My butcher at Winn Dixie says it's Mexican Beef. But I really like it and the price is always great. Sometimes I find two ribeyes for $8.

I just feel like there's a good formula to searing them to make a good steak. 5ulby9bijyr01.jpg
 
That looks like some good marbling,, and I dont believe that steak is from Mexican beef,, USDA Laws must list the country of origin,, there is a store in Gadsden that sells Mexican beef and it list Mexico on the label,, it is good beef but definitely cheaper.. I'll try to find the ad for them, Cash Savers..

1593424325160.png

for the record, I buy USA beef, and pay a bit more.. while I think the Mexican beef is ok to eat, I prefer to support US Ranchers and Farmers.
 
Dear OPie,

I hope you didn't consume that piece of meat today with a sell by date of April, 2018.

Love,
DaddyNoPlace
 
CFBHome said:
My butcher at Winn Dixie says it's Mexican Beef. But I really like it and the price is always great. Sometimes I find two ribeyes for $8.

I just feel like there's a good formula to searing them to make a good steak.
Click to expand...

I come from the group that says salt n pepper is all you need,, but I have tried other ways and this one is fantastic,, get some fresh rosemary and garlic, if your in a skillet, just put it in with your olive oil.. if on a grill, take a knife and make little holes in the steak and push it in..

about searing,, Steak is supposed to be cooked fast,, on high heat.. I like a good "crust" on the outside, but warm red in the middle, thats hard to achieve with a thin steak,, I usually go with over an inch thick,, and do 2 mins a side directly over the coals, then placed off to the side of grill with no coals under it and cook until insta read themometer reads 140 (not long), let rest with foil tent for about 10 minutes before serving.. It will climb to about 145 ish...
 
I like to cold smoke for about 20-30 minutes with hickory or oak, then sear a few minutes with a gas grill on each side at 500° + with salt and pepper, sometimes adding garlic powder, Cavenders, or Montreal Steak.

I usually buy the good stuff, but if you think you can't make a cheap steak good you are dead wrong.
 
RazzlDazzl said:
I like to cold smoke for about 20-30 minutes with hickory or oak, then sear a few minutes with a gas grill on each side at 500° + with salt and pepper, sometimes adding garlic powder, Cavenders, or Montreal Steak.

I usually buy the good stuff, but if you think you can't make a cheap steak good you are dead wrong.
Click to expand...
Pecan is a really good wood for adding a little smoke to steaks as well.
 
RazzlDazzl said:
I like to cold smoke for about 20-30 minutes with hickory or oak, then sear a few minutes with a gas grill on each side at 500° + with salt and pepper, sometimes adding garlic powder, Cavenders, or Montreal Steak.

I usually buy the good stuff, but if you think you can't make a cheap steak good you are dead wrong.
Click to expand...
"cold smoke"
 
Bama Believer said:
I come from the group that says salt n pepper is all you need,, but I have tried other ways and this one is fantastic,, get some fresh rosemary and garlic, if your in a skillet, just put it in with your olive oil.. if on a grill, take a knife and make little holes in the steak and push it in..

about searing,, Steak is supposed to be cooked fast,, on high heat.. I like a good "crust" on the outside, but warm red in the middle, thats hard to achieve with a thin steak,, I usually go with over an inch thick,, and do 2 mins a side directly over the coals, then placed off to the side of grill with no coals under it and cook until insta read themometer reads 140 (not long), let rest with foil tent for about 10 minutes before serving.. It will climb to about 145 ish...
Click to expand...
"foil tent"
 
tOSU said:
The steaks pictured look like a better cut than select.
Click to expand...

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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