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Beef experts?

Beef experts?

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by: MarT Active Indicator LED Icon 9 OP 
~ 8 years ago   Dec 17, '15 5:56pm  
How much difference between Prime rib eye roast and USDA Select rib eye roast, besides cost? 4951
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donnatella Active Indicator LED Icon 13 Forum Moderator
~ 8 years ago   Dec 17, '15 6:08pm  
@BBQGuy is the man with the plan, and maybe some prime answers. 4951
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BooBear Active Indicator LED Icon 16
~ 8 years ago   Dec 17, '15 6:15pm  
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BBQguy Active Indicator LED Icon 9
~ 8 years ago   Dec 17, '15 8:38pm  
How much difference between Prime rib eye roast and USDA Select rib eye roast, besides cost?
 
@MarT: It's supposed to be higher quality...better marbling, more tender meat, greater flavor, etc.. Prime is the way to go most of the time if you can afford it. That being said, I've cooked select cuts (of just about everything) that were better than some Prime/Choice versions. I go by the look & feel of my meat more than anything, and not what the tag says. If you go to Randalls, HEB, Sams, maybe even Kroger, you should be ok. A trusted meat market  is a good choice as well, but you'll pay an extra 10-20% probably. I hope that helps. P.S. Y'all are welcome for the TWSS. Emoticon  4951
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donnatella Active Indicator LED Icon 13 Forum Moderator
~ 8 years ago   Dec 17, '15 9:30pm  
go by the look & feel of my meat more than anything, and not what the tag says.�
 
@BBQguy: You know what? Me too.
 
4951
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ProblemAgain Active Indicator LED Icon 10
~ 8 years ago   Dec 17, '15 11:00pm  

- - - - - - - -
>> go by the look & feel of my meat more than anything, and not what the tag says.�
 
@BBQguy: You know what? Me too.
 
 
@donnatella: you SURE about that?
4951
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donnatella Active Indicator LED Icon 13 Forum Moderator
~ 8 years ago   Dec 17, '15 11:21pm  
Can't put an expiration date on some yummy goodness. Like the man said, you have to go by look, touch, smell and sometimes taste. 4951
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TXtransplant Active Indicator LED Icon 13
~ 8 years ago   Dec 18, '15 12:54am  
Can't put an expiration date on some yummy goodness. Like the man said, you have to go by look, touch, smell and sometimes taste.
 
@donnatella:
 
Wow.....sensory overload lol 4951
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FoFa Active Indicator LED Icon 17
~ 8 years ago   Dec 18, '15 7:54am  
DD and I went to H-Mart Wed. They had some preslicef kobi beef there. Label kobi, not wagu, I've not seen anything with marbleing like that before. It was, amazing looking. It was almost half muscle, half fat, but none of the fat was large enough to cut off, it was like spider webbed through out. But it was expensive, very expensive. 1 small sliced package, less than 1/4 pound was over $25 4951
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foxymama Active Indicator LED Icon 14
~ 8 years ago   Dec 18, '15 2:04pm  
So is a ribeye roast a big hunk of ribeyes that are not cut?How do you cook it? 4951
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MarT Active Indicator LED Icon 9 OP 
~ 8 years ago   Dec 18, '15 3:27pm  
@foxymamaMy sister cooks a huge one every Christmas Eve, this will be my first try since moving away.  I'm currently looking at the recipe linked below.  I couldn't tell you if it's ribeyes if it is cut, but I'm hoping for restaurant like prime rib.I did buy the Select, not Prime, it was half the price.  I got a 7lb for about $35 vs. $70 for the Prime.   I also got a hug from the butcher, I'm guessing she's been dealing with some a$hole customers and I was nice.   http://allrecipes.com/recipe/139890/restaurant-style-prime-rib-roast/ 4951
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TXtransplant Active Indicator LED Icon 13
~ 8 years ago   Dec 19, '15 12:31am  
So is a ribeye roast a big hunk of ribeyes that are not cut?How do you cook it?
 
@foxymama:
 
Crock pot or oven. Sear it first either in a pan w olive oil or butter (all sides...even the ends) or on the grill at high heat. Following you will have less of a chance of drying it out during the full cook.
 
This also works well for full pork loins and I add just basic salt and pepper w garlic to taste.....or you can use a dry rub 4951
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TXtransplant Active Indicator LED Icon 13
~ 8 years ago   Dec 19, '15 3:33am  
I don't like most dry rubs due to them being super heavy in salt. As such I'll pull out ingredients such as pepper, cayenne and garlic and then add sea salt myself over the rub and make my own: 4951
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TXtransplant Active Indicator LED Icon 13
~ 8 years ago   Dec 19, '15 3:55am  
My favorite rub mix.....sea salt (light), black pepper, red crushed pepper, minced onion, minced garlic, worchestire sauce (splash), cayenne and all mixed with an olive oil base.
 
All to taste.
 
After applied let stand for thirty minutes in open air before grilling. Works best on NY strips and ribeyes as well as equally well on roasts 4951
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TXtransplant Active Indicator LED Icon 13
~ 8 years ago   Dec 19, '15 4:49am  
My favorite rub mix.....sea salt (light), black pepper, red crushed pepper, minced onion, minced garlic, worchestire sauce (splash), cayenne and all mixed with an olive oil base.
 
All to taste.
 
After applied let stand for thirty minutes in open air before grilling. Works best on NY strips and ribeyes
 
@TXtransplant:
 
Thx for the mention foxy Emoticon 4951
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BassAssasin Active Indicator LED Icon  New Member
~ 8 years ago   Dec 19, '15 9:12am  
There are 8 grades of beef designated by the USDA, only the top five of which are usually sold to consumers:
 
USDA PrimeUSDA ChoiceUSDA SelectUSDA StandardUSDA CommercialUSDA UtilityUSDA CutterUSDA Canner 4951
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