Dry Aging Meat in your Refrigerator..... (1 Viewer)

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I don't dry age meat myself but I do buy it at the grocery store. I was passing by the glass display case yesterday and noticed a sign that said USDA Choice. Is this considered the good stuff?
 
sparkplug said:
I don't dry age meat myself but I do buy it at the grocery store. I was passing by the glass display case yesterday and noticed a sign that said USDA Choice. Is this considered the good stuff?
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Liam said:
if you're homeless
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oh, come on.



Quality Grades:

* Prime grade is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (broiling, roasting, or grilling).

* Choice grade is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat if not overcooked. Such cuts will be most tender if "braised" — roasted, or simmered with a small amount of liquid in a tightly covered pan.

* Select grade is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavor.

* Standard and Commercial grades – are frequently sold as ungraded or as "store brand" meat.

* Utility, Cutter, and Canner grades are seldom, if ever, sold at retail but are used instead to make ground beef and processed products.
 
wob said:
oh, come on.



Quality Grades:

* Prime grade is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (broiling, roasting, or grilling).

* Choice grade is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat if not overcooked. Such cuts will be most tender if "braised" — roasted, or simmered with a small amount of liquid in a tightly covered pan.

* Select grade is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavor.

* Standard and Commercial grades – are frequently sold as ungraded or as "store brand" meat.

* Utility, Cutter, and Canner grades are seldom, if ever, sold at retail but are used instead to make ground beef and processed products.
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fine then, i will change out your USDA CAB Prime with your glorious USDA Choice......

and besides there are three levels of USDA Choice....if you get the bottom rung you're basically eating USDA Select.
 
Liam said:
fine then, i will change out your USDA CAB Prime with your glorious USDA Choice......

and besides there are three levels of USDA Choice....if you get the bottom rung you're basically eating USDA Select.
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So How can you tell what level USDA Choice you are purchasing?
 
sparkplug said:
So How can you tell what level USDA Choice you are purchasing?
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you can't.

it seems only Liam has been given the powers to buy and eat the best meat available.

No matter what anyone else eats, it's inferior and should be made into boot soles..:rolleyes:
 
Liam said:
you cant really unless you buy a sub category of USDA Choice, i.e. Certified Angus Beef, Nimon Ranch, etc.....

just pick USDA choice that has the most marbling..
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I really wish I would have taken a pic of the Omaha filets...
 
wob said:
I really wish I would have taken a pic of the Omaha filets...
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Premium Beef | Filet Mignons | Premium Cut


it is such bull****...it doesnt even say what grade of meat it is. My guess is they buy fresh to frozen meat, slack it out and repack it. What ever is cheap.....

would venter to say that most of it is NoRoll, which means it is not stamped Prime, Choice, or Select...just USDA inspected.
 
Here's an idea..

Why don't you make a sticky locked thread describing the good cuts of meat with pictures explaining what to look for?

I would study it.

if it's not locked it would become a typical free for all of ball busting and i'm sure i would be guilty as well..
 
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