I did it. Bought new York strip steaks from save a lot for surf and turf tonight. Couldn't stop....5.99 lb. I feed a family of five dangit! Now...how can I attempt to cook these to med rare without shoe leather? Possible?:shock:
Less than select.,.I know I know.
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SmittyJonz
somebody shut me the fark up.
I don't understand this post- strip steaks are my favorite -are they paper thin or something ? :twitch:
hubmacfan
Well-known member
Are you saying they were a lower grade than USDA Select?
SmittyJonz
somebody shut me the fark up.
Maybe he can't grill worth a chit...........?
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I've been doing this to less expensive steaks for years. They come out great!
http://www.steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html
http://www.steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html
AussieMatt
Babbling Farker
1.5" steaks...get your coals hot and divide your grill into 2 sections, one direct and one indirect. Oil your grill and cook your steaks 3 minutes on one side, then move it to the indirect side for 3 minutes. Flip steaks and do the exact same thing. Keep the grill lid on...perfect for rib eye's and should do the trick for strips.
jakel
Quintessential Chatty Farker
Any beef I've bought at their store has been ungraded(no USDA stamps) which would indicate either standard or commercial grade,and has been best used in stews,chili, or braised.
Kinda hard to make silk purse out of a sows ear:wink:
Cheers
John
landarc
somebody shut me the fark up.
Jaden at Steamy Kitchen (link above) is a great technique
I thanked you...I think? Maybe I shouldn't have? But I did.:razz:
jakel
Quintessential Chatty Farker
Please let us know how they come out. I've used this method for years on choice, and it works great. I'm just not sure on cuts less than select grade.GREAT!! Thanks Ron....I'll try this! I just couldn't resist the price?
Cheers
John
IamMadMan
somebody shut me the fark up.
Many stores sell Standard and Commercial grades as store brand meat. Yes you do get what you pay for.
While store brands are not select and certainly not choice, your eye should be able to pick out a reasonably good piece of meat to grill.
I've have great store brand meat from my local stores.
.
While store brands are not select and certainly not choice, your eye should be able to pick out a reasonably good piece of meat to grill.
I've have great store brand meat from my local stores.
.
bigticket1
Knows what a fatty is.
As an FFA meat judging coach and former college judging team member , I am very familiar with beef quality grading. Most store brand beef falls into the Select grade. Commercial grade beef has Prime or Choice marbling - the reason it grades Commercial is not because of marbling , but because of the age of the carcass. Standard grade beef are young carcasses that have basically no marbling. While most store brand beef doesn't have much marbling , it usually has enough to get into the lower end of the Select grade.
jakel
Quintessential Chatty Farker
Am I wrong then that meat without a USDA stamp is below Select ? Thanks.
IamMadMan
somebody shut me the fark up.
USDA Beef Quality and Yield Grades
USDA Prime, USDA Choice, and USDA Select are usually identified on the label and the box. Standard and Commercial grades of beef are frequently sold as ungraded or as store brand meat and do not have to be identified as to the grade on the label or box. Retailers who do not wish to have their products graded may simply not request the grading service (fee), and they can remove the USDA grade shield from graded products.
A quality grade is an evaluation of several factors that affect palatability of meat (tenderness, juiciness, and flavor). These factors include carcass maturity, firmness, texture, and color of meat, and the amount of marbling within the meat.
The lesser grades: Utility, Cutter, and Canner grades of beef are seldom, if ever, sold at retail unless it is ground beef. These grades are usually large chunks from trimming or older, tougher animals that are strictly used to make ground beef and processed beef products.
USDA Prime, USDA Choice, and USDA Select are usually identified on the label and the box. Standard and Commercial grades of beef are frequently sold as ungraded or as store brand meat and do not have to be identified as to the grade on the label or box. Retailers who do not wish to have their products graded may simply not request the grading service (fee), and they can remove the USDA grade shield from graded products.
A quality grade is an evaluation of several factors that affect palatability of meat (tenderness, juiciness, and flavor). These factors include carcass maturity, firmness, texture, and color of meat, and the amount of marbling within the meat.
The lesser grades: Utility, Cutter, and Canner grades of beef are seldom, if ever, sold at retail unless it is ground beef. These grades are usually large chunks from trimming or older, tougher animals that are strictly used to make ground beef and processed beef products.
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bigticket1
Knows what a fatty is.
Packers are not required to Quality grade carcasses. Inspection is mandatory , grading is not.
Smokin Ribs
is one Smokin' Farker
This was a cheap strip from Krogers. it cooked just fine. :thumb:
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