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(Lifehacker)   Of the 8 grades of USDA beef, here's what the top three (what you'll most likely see every day) mean   (skillet.lifehacker.com) divider line
    More: Interesting, Beef, different USDA beef grades, cow's diet, Steak, Meat, Wagyu beef, specific breeds of Japanese cows, meat eater  
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1039 clicks; posted to Food » on 13 Apr 2021 at 4:00 PM (3 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



45 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-04-13 3:27:00 PM  
You do run into other grades a lot (Standard, Commercial, Utility, Cutter, and Canner) just not in the steak aisle (i.e. fast food, diners, canned soup/chili, etc).
 
2021-04-13 3:53:59 PM  
Fark user imageView Full Size
 
2021-04-13 4:08:49 PM  
I only buy the stuff marked 'suitable for human consumption'
 
2021-04-13 4:10:51 PM  
Fark user imageView Full Size


HARD BONE!
 
2021-04-13 4:15:59 PM  
Sounds about right. Now that I think about it I rarely look at the grade..I look at the meat, look for good marbling.
 
2021-04-13 4:20:30 PM  

litespeed74: Sounds about right. Now that I think about it I rarely look at the grade..I look at the meat, look for good marbling.


🍻 I dunno why it's so hard for some people.

Wait till they discover the iodine colored salmon.
 
2021-04-13 4:21:55 PM  
I so literal that I expected this to be about Grade A, Grade B, and Grade C beef.
 
2021-04-13 4:37:49 PM  

litespeed74: Sounds about right. Now that I think about it I rarely look at the grade..I look at the meat, look for good marbling.


Ever since I realized that Costco is about the only place that I usually see USDA Prime beef, I cruise by that part whenever we're there.   You can spot the difference from quite a distance;  there is so much more marbling that the Prime beef looks pink compared to Choice.

The selection of Prime cuts available at Costco has certaInly increased since the pandemic, at least in our store.
 
2021-04-13 5:22:08 PM  

skyotter: I so literal that I expected this to be about Grade A, Grade B, and Grade C beef.


back at school, you could ask the grill cook to burn up whatever you wanted.

a friend was getting 4x4s before in'n'out even invented them.

we called it, "Grade D beef"
 
2021-04-13 5:24:09 PM  
Huh. No A5 listed. These must be junk.
Fark user imageView Full Size


/No didn't buy them.
// Yes that IS a Costco
 
2021-04-13 5:43:04 PM  
My butcher will sell us prim if we give him a week's notice. I've never taken him up on it. Our son just made us sous vide wagyu steaks. They were ... fantastic.
 
2021-04-13 6:30:02 PM  

Magorn: Huh. No A5 listed. These must be junk.
[Fark user image 850x1133]

/No didn't buy them.
// Yes that IS a Costco


Wegmans is selling small (roughly 3oz) portions of A5.  I was out shopping for our son's birthday this past weekend and thought, "what the hell?." So I picked up a chunk.  Pretty, pretty good.
 
2021-04-13 6:41:34 PM  
Is this where someone says, "Holy cow?"
 
2021-04-13 7:58:28 PM  

skyotter: I so literal that I expected this to be about Grade A, Grade B, and Grade C beef.


That's what they get in bovine university.
 
2021-04-13 8:13:22 PM  

rustypouch: skyotter: I so literal that I expected this to be about Grade A, Grade B, and Grade C beef.

That's what they get in bovine university.


You don't expect us to swallow that tripe, do you?
 
2021-04-13 8:29:07 PM  

Magorn: Huh. No A5 listed. These must be junk.
[Fark user image 850x1133]

/No didn't buy them.
// Yes that IS a Costco


I've had it and it tastes awesome. I could only eat about 3 ounces before it was just too much. But it is nasty looking before it's cooked.
 
2021-04-13 9:49:50 PM  

tintar: skyotter: I so literal that I expected this to be about Grade A, Grade B, and Grade C beef.

back at school, you could ask the grill cook to burn up whatever you wanted.

a friend was getting 4x4s before in'n'out even invented them.

we called it, "Grade D beef"


Grade D is what Rick Perry got in his college course titled "Meats".
 
2021-04-13 11:03:02 PM  

Magorn: Huh. No A5 listed. These must be junk.
[Fark user image 850x1133]

/No didn't buy them.
// Yes that IS a Costco


Dude! I wish I had that at my CostCo!
 
2021-04-13 11:47:38 PM  
Meh... it is as much in the way that you prepare/cook them as the meat itself. I can make a select grade London Broil cut tender and delicious. As a matter of fact sometimes I prefer it, because there is less waist and it is much better for you.
That said, I have a 2" thick Choice ribeye thawing in the fridge from when I bought an entire rack roast and had the butcher cut it per rib for me... $4.99 on sale. ;)


Magorn: Huh. No A5 listed. These must be junk.
[Fark user image 850x1133]

/No didn't buy them.
// Yes that IS a Costco


Honestly, no thanks. Insane price tag aside, if I want to eat pure fat, I'll just chew on the underside of a raw brisket instead. That, or go visit subby's mom...
 
2021-04-14 2:34:56 AM  

Magorn: Huh. No A5 listed. These must be junk.
[Fark user image image 850x1133]

/No didn't buy them.
// Yes that IS a Costco


How did that steer even walk around?  The fat level is outrageous.

/and probably delicious.
 
2021-04-14 4:03:59 AM  
This is what I look for. Very nice marbling on whatever muscle that is on the left of this chuck "roast". Obvs not A5 (lord that was sumthin') but this on the grill or preferably an oak fire with my house marinade is perfection for me.
Fark user imageView Full Size

/I've seen much better too
//I buy this regardless of price
///but it's rarely >$10
 
2021-04-14 7:38:45 AM  
Saw some really sad rib roasts this year at the annual sale.  Managed to get the one decent one that I saw.  "Choice" isn't what it used to be.
 
2021-04-14 8:41:00 AM  

SirGunslinger: Magorn: Huh. No A5 listed. These must be junk.
[Fark user image 850x1133]

/No didn't buy them.
// Yes that IS a Costco

Dude! I wish I had that at my CostCo!


$99.99 /lb   and I've actually been informed that was a hell of a deal by those who know these things and $250/lb or better retail is normal.  Speculation is that a large order for a restaurant somewhere fell through because of Covid and Costco snapped it up at fire sale prices
 
2021-04-14 8:46:08 AM  

Percise1: Meh... it is as much in the way that you prepare/cook them as the meat itself. I can make a select grade London Broil cut tender and delicious. As a matter of fact sometimes I prefer it, because there is less waist and it is much better for you.
That said, I have a 2" thick Choice ribeye thawing in the fridge from when I bought an entire rack roast and had the butcher cut it per rib for me... $4.99 on sale. ;)


Magorn: Huh. No A5 listed. These must be junk.
[Fark user image 850x1133]

/No didn't buy them.
// Yes that IS a Costco

Honestly, no thanks. Insane price tag aside, if I want to eat pure fat, I'll just chew on the underside of a raw brisket instead. That, or go visit subby's mom...


TBH I've been buying most of my steaks at Lidl these days, they regularly put grass-fed Ribeyes on sale for about $8/lb and Sirloins for about $6 and they are pretty exceptional steaks especially for the price.   I have been told by many a professional chef that the "cheap cuts" are actually the best tasting meat, they are just harder to prepare, and that the key to success in the restaurant biz is turning a $2/lb hunk of meat into a an entrée people will happily pay $25/plate for.
 
2021-04-14 10:27:27 AM  

Magorn: Percise1: Meh... it is as much in the way that you prepare/cook them as the meat itself. I can make a select grade London Broil cut tender and delicious. As a matter of fact sometimes I prefer it, because there is less waist and it is much better for you.
That said, I have a 2" thick Choice ribeye thawing in the fridge from when I bought an entire rack roast and had the butcher cut it per rib for me... $4.99 on sale. ;)


Magorn: Huh. No A5 listed. These must be junk.
[Fark user image 850x1133]

/No didn't buy them.
// Yes that IS a Costco

Honestly, no thanks. Insane price tag aside, if I want to eat pure fat, I'll just chew on the underside of a raw brisket instead. That, or go visit subby's mom...

TBH I've been buying most of my steaks at Lidl these days, they regularly put grass-fed Ribeyes on sale for about $8/lb and Sirloins for about $6 and they are pretty exceptional steaks especially for the price.   I have been told by many a professional chef that the "cheap cuts" are actually the best tasting meat, they are just harder to prepare, and that the key to success in the restaurant biz is turning a $2/lb hunk of meat into a an entrée people will happily pay $25/plate for.


And the skyrocketing popularity of those "cheap cuts" has resulted in equally skyrocketing prices.  Short ribs, flat iron steaks, chicken wings, and a host of others used to be huge bargains.  On the rare occasions when I see short ribs theses days, the price often rivals that of more traditional grilling steaks.
 
2021-04-14 11:41:05 AM  

Magorn: grass-fed Ribeyes


WHich is interesting, because grass-fed beef has les interstitial fat marbling, but still has more flavor than corn-fed.

Fat is flavor, but not always.
 
2021-04-14 12:37:19 PM  

Gough: Magorn: Percise1: Meh... it is as much in the way that you prepare/cook them as the meat itself. I can make a select grade London Broil cut tender and delicious. As a matter of fact sometimes I prefer it, because there is less waist and it is much better for you.
That said, I have a 2" thick Choice ribeye thawing in the fridge from when I bought an entire rack roast and had the butcher cut it per rib for me... $4.99 on sale. ;)


Magorn: Huh. No A5 listed. These must be junk.
[Fark user image 850x1133]

/No didn't buy them.
// Yes that IS a Costco

Honestly, no thanks. Insane price tag aside, if I want to eat pure fat, I'll just chew on the underside of a raw brisket instead. That, or go visit subby's mom...

TBH I've been buying most of my steaks at Lidl these days, they regularly put grass-fed Ribeyes on sale for about $8/lb and Sirloins for about $6 and they are pretty exceptional steaks especially for the price.   I have been told by many a professional chef that the "cheap cuts" are actually the best tasting meat, they are just harder to prepare, and that the key to success in the restaurant biz is turning a $2/lb hunk of meat into a an entrée people will happily pay $25/plate for.

And the skyrocketing popularity of those "cheap cuts" has resulted in equally skyrocketing prices.  Short ribs, flat iron steaks, chicken wings, and a host of others used to be huge bargains.  On the rare occasions when I see short ribs theses days, the price often rivals that of more traditional grilling steaks.


There aren't too many 'undiscovered' cuts left. The price of oxtails got stupid about 15 years ago, and I'm almost literally offended at what my local butcher wants for soup bones.
 
2021-04-14 12:50:17 PM  

Magorn: $250/lb or better retail is normal.


Yep.  I believe the Wegman's price was $241 per lb.
 
2021-04-14 1:28:23 PM  

Magorn: SirGunslinger: Magorn: Huh. No A5 listed. These must be junk.
[Fark user image 850x1133]

/No didn't buy them.
// Yes that IS a Costco

Dude! I wish I had that at my CostCo!

$99.99 /lb   and I've actually been informed that was a hell of a deal by those who know these things and $250/lb or better retail is normal.  Speculation is that a large order for a restaurant somewhere fell through because of Covid and Costco snapped it up at fire sale prices


Now I have a sad, It is not in any of the CostCos in Metro Atlanta.
 
2021-04-14 2:41:45 PM  

NINEv2: Gough: Magorn: Percise1: Meh... it is as much in the way that you prepare/cook them as the meat itself. I can make a select grade London Broil cut tender and delicious. As a matter of fact sometimes I prefer it, because there is less waist and it is much better for you.
That said, I have a 2" thick Choice ribeye thawing in the fridge from when I bought an entire rack roast and had the butcher cut it per rib for me... $4.99 on sale. ;)


Magorn: Huh. No A5 listed. These must be junk.
[Fark user image 850x1133]

/No didn't buy them.
// Yes that IS a Costco

Honestly, no thanks. Insane price tag aside, if I want to eat pure fat, I'll just chew on the underside of a raw brisket instead. That, or go visit subby's mom...

TBH I've been buying most of my steaks at Lidl these days, they regularly put grass-fed Ribeyes on sale for about $8/lb and Sirloins for about $6 and they are pretty exceptional steaks especially for the price.   I have been told by many a professional chef that the "cheap cuts" are actually the best tasting meat, they are just harder to prepare, and that the key to success in the restaurant biz is turning a $2/lb hunk of meat into a an entrée people will happily pay $25/plate for.

And the skyrocketing popularity of those "cheap cuts" has resulted in equally skyrocketing prices.  Short ribs, flat iron steaks, chicken wings, and a host of others used to be huge bargains.  On the rare occasions when I see short ribs theses days, the price often rivals that of more traditional grilling steaks.

There aren't too many 'undiscovered' cuts left. The price of oxtails got stupid about 15 years ago, and I'm almost literally offended at what my local butcher wants for soup bones.


I had given up on oxtails about that same time because of the price.  More recently, I had started making pho from scratch and had that same experience with soup bones.  The last time I was going to braise lamb shanks, I tried lamb neck bones instead to save some bucks.  The results were good, but more work than shanks.
 
2021-04-14 2:54:25 PM  

Gough: NINEv2: Gough: Magorn: Percise1: Meh... it is as much in the way that you prepare/cook them as the meat itself. I can make a select grade London Broil cut tender and delicious. As a matter of fact sometimes I prefer it, because there is less waist and it is much better for you.
That said, I have a 2" thick Choice ribeye thawing in the fridge from when I bought an entire rack roast and had the butcher cut it per rib for me... $4.99 on sale. ;)


Magorn: Huh. No A5 listed. These must be junk.
[Fark user image 850x1133]

/No didn't buy them.
// Yes that IS a Costco

Honestly, no thanks. Insane price tag aside, if I want to eat pure fat, I'll just chew on the underside of a raw brisket instead. That, or go visit subby's mom...

TBH I've been buying most of my steaks at Lidl these days, they regularly put grass-fed Ribeyes on sale for about $8/lb and Sirloins for about $6 and they are pretty exceptional steaks especially for the price.   I have been told by many a professional chef that the "cheap cuts" are actually the best tasting meat, they are just harder to prepare, and that the key to success in the restaurant biz is turning a $2/lb hunk of meat into a an entrée people will happily pay $25/plate for.

And the skyrocketing popularity of those "cheap cuts" has resulted in equally skyrocketing prices.  Short ribs, flat iron steaks, chicken wings, and a host of others used to be huge bargains.  On the rare occasions when I see short ribs theses days, the price often rivals that of more traditional grilling steaks.

There aren't too many 'undiscovered' cuts left. The price of oxtails got stupid about 15 years ago, and I'm almost literally offended at what my local butcher wants for soup bones.

I had given up on oxtails about that same time because of the price.  More recently, I had started making pho from scratch and had that same experience with soup bones.  The last time I was going to braise lamb shanks, I tried lamb neck bones instead to save some bucks.  The results were good, but more work than shanks.


Ugh. I was just learning to cook when lamb shank got trendy. Probably doubled in price (fu Emeril)

If you have one nearby, check the Mexican supermarkets for cheap oxtails. But check the dates too, most of them don't have quick turnover and old oxtails can be liverish.
 
2021-04-14 3:08:16 PM  

NINEv2: Gough: NINEv2: Gough: Magorn: Percise1


Good tip.  Our best bet around here is WINCO, which typically carries a wider range of cuts than the other players like Safeway.  They almost always have the best local price on lamb shanks, for instance.

Unfortunately, our local has turned into a walk-in Petri dish.  I believe ours is the smallest store in the chain, with very narrow aisles.  Very crowded and few masks in evidence, despite our city's mask ordinance.
 
2021-04-14 3:58:13 PM  

Joey Jo Jo Jr Shabadu: Magorn: Huh. No A5 listed. These must be junk.
[Fark user image 850x1133]

/No didn't buy them.
// Yes that IS a Costco

Wegmans is selling small (roughly 3oz) portions of A5.  I was out shopping for our son's birthday this past weekend and thought, "what the hell?." So I picked up a chunk.  Pretty, pretty good.


3 oz is the correct serving size for that. I've only had that quality of beef once. It was amazing. But anything larger would be just too much. Those steaks are insane for that kind of meat.
 
2021-04-14 4:23:52 PM  

NINEv2: This is what I look for. Very nice marbling on whatever muscle that is on the left of this chuck "roast". Obvs not A5 (lord that was sumthin') but this on the grill or preferably an oak fire with my house marinade is perfection for me.
[Fark user image image 364x750]
/I've seen much better too
//I buy this regardless of price
///but it's rarely >$10


This thread got me interested in the whole USDA "Quality Grade"  thing.  I'd known for a long time that it was based primarily on marbling.  What I didn't realized until now that it's based on the marbling at one point:  the eye of a center-cut ribeye from between the 12th and 13th rib.  The degree of ossification is also estimated to gauge the age of the animal.  Those two factors determine the Quality Grade.
 
2021-04-14 4:39:02 PM  

phlegmjay: 3 oz is the correct serving size for that. I've only had that quality of beef once. It was amazing. But anything larger would be just too much. Those steaks are insane for that kind of meat.


Yeah, I had heard that before, so it wasn't surprising to see them portioned out like that.  It also probably makes it more enticing for shoppers to buy it rather than shelling out $200+ for a full cut.
 
2021-04-14 5:20:56 PM  

NINEv2: Gough: Magorn: Percise1:

And the skyrocketing popularity of those "cheap cuts" has resulted in equally skyrocketing prices.  Short ribs, flat iron steaks, chicken wings, and a host of others used to be huge bargains.  On the rare occasions when I see short ribs theses days, the price often rivals that of more traditional grilling steaks.

There aren't too many 'undiscovered' cuts left. The price of oxtails got stupid about 15 years ago, and I'm almost literally offended at what my local butcher wants for soup bones.


Worse than you think. They've doubled the cost of eggplant and advertise it as 'meat alternative'.
 
2021-04-14 5:54:17 PM  

fasahd: NINEv2: Gough: Magorn: Percise1:

And the skyrocketing popularity of those "cheap cuts" has resulted in equally skyrocketing prices.  Short ribs, flat iron steaks, chicken wings, and a host of others used to be huge bargains.  On the rare occasions when I see short ribs theses days, the price often rivals that of more traditional grilling steaks.

There aren't too many 'undiscovered' cuts left. The price of oxtails got stupid about 15 years ago, and I'm almost literally offended at what my local butcher wants for soup bones.

Worse than you think. They've doubled the cost of eggplant and advertise it as 'meat alternative'.


My sarcasm detector is undergoing maintenance. Tell me you're kidding?
 
2021-04-14 6:49:49 PM  

Gough: And the skyrocketing popularity of those "cheap cuts" has resulted in equally skyrocketing prices.  Short ribs, flat iron steaks, chicken wings, and a host of others used to be huge bargains.  On the rare occasions when I see short ribs theses days, the price often rivals that of more traditional grilling steaks.


rrrgh, even decades ago, flatiron steaks started going into the outrageous. and this was, like, before 'Muricans even knew how to properly cook them. and hanger steak? good luck, that's what the butcher takes home for their-ownself.

interesting take on lamb neck bones, clever you! the wife would never even once try oxtail soup, but huh that is a good idea.
 
2021-04-14 7:55:09 PM  

Bonzo_1116: Magorn: Huh. No A5 listed. These must be junk.
[Fark user image image 850x1133]

/No didn't buy them.
// Yes that IS a Costco

How did that steer even walk around? The fat level is outrageous.

/and probably delicious.


It didn't. They carried it around the pasture to new spots to graze and gave it a hand job every night.


Magorn: Percise1: Meh... it is as much in the way that you prepare/cook them as the meat itself. I can make a select grade London Broil cut tender and delicious. As a matter of fact sometimes I prefer it, because there is less waist and it is much better for you.
That said, I have a 2" thick Choice ribeye thawing in the fridge from when I bought an entire rack roast and had the butcher cut it per rib for me... $4.99 on sale. ;)


Magorn: Huh. No A5 listed. These must be junk.
[Fark user image 850x1133]

/No didn't buy them.
// Yes that IS a Costco

Honestly, no thanks. Insane price tag aside, if I want to eat pure fat, I'll just chew on the underside of a raw brisket instead. That, or go visit subby's mom...

TBH I've been buying most of my steaks at Lidl these days, they regularly put grass-fed Ribeyes on sale for about $8/lb and Sirloins for about $6 and they are pretty exceptional steaks especially for the price.   I have been told by many a professional chef that the "cheap cuts" are actually the best tasting meat, they are just harder to prepare, and that the key to success in the restaurant biz is turning a $2/lb hunk of meat into a an entrée people will happily pay $25/plate for.


I'll go to a butcher for specialty items every one in a while, but yes, I shop the normal stores and love it when they have a "clearance" section. I've pulled out some crazy deals on "aged" meat...
If you know what to look for, and like I said, how to prepare it, after a point you are just wasting money.


Gough: And the skyrocketing popularity of those "cheap cuts" has resulted in equally skyrocketing prices. Short ribs,


This is the damn truth! I regularly see short ribs for as much as $8/lb, untrimmed, and top sirloin right next to it for $6/lb. Even if you want a schitt load of bones, that's not a hard one to figure out.
No big deal, I just keep adjusting and working out new recipes... *shrug*
 
2021-04-14 8:46:39 PM  
I actively avoid the most marbl-ey steaks.  Getting a piece of fat in my mouth really grosses me out, requiring finding a way to covertly get it out of my mouth without swallowing.  Luckily, sirloin is a thing, flank is a thing, among others.  And never can go wrong with that jack daniels marinade you can pick up at the store, turns a cheap steak delicious.
 
2021-04-14 9:24:08 PM  

phedex: I actively avoid the most marbl-ey steaks.  Getting a piece of fat in my mouth really grosses me out, requiring finding a way to covertly get it out of my mouth without swallowing.  Luckily, sirloin is a thing, flank is a thing, among others.  And never can go wrong with that jack daniels marinade you can pick up at the store, turns a cheap steak delicious.


The marbling shouldn't feel like a hunk of fat in your mouth. It melts in the cooking process, even at relatively low temps. The thick bands of fat that surround the steak are not marbling and should be trimmed up before cooking.

Now, a ribeye at any grade will have a few pockets of fat, but these should soften with cooking and are easy to eat around. And, at any rate, those pockets are just a part of the cut, not a result of marbling, per se.
 
2021-04-14 9:32:30 PM  

phlegmjay: phedex: I actively avoid the most marbl-ey steaks.  Getting a piece of fat in my mouth really grosses me out, requiring finding a way to covertly get it out of my mouth without swallowing.  Luckily, sirloin is a thing, flank is a thing, among others.  And never can go wrong with that jack daniels marinade you can pick up at the store, turns a cheap steak delicious.

The marbling shouldn't feel like a hunk of fat in your mouth. It melts in the cooking process, even at relatively low temps. The thick bands of fat that surround the steak are not marbling and should be trimmed up before cooking.

Now, a ribeye at any grade will have a few pockets of fat, but these should soften with cooking and are easy to eat around. And, at any rate, those pockets are just a part of the cut, not a result of marbling, per se.


Eat around? Why do you hate America?
 
2021-04-14 9:42:30 PM  

NINEv2: phlegmjay: phedex: I actively avoid the most marbl-ey steaks.  Getting a piece of fat in my mouth really grosses me out, requiring finding a way to covertly get it out of my mouth without swallowing.  Luckily, sirloin is a thing, flank is a thing, among others.  And never can go wrong with that jack daniels marinade you can pick up at the store, turns a cheap steak delicious.

The marbling shouldn't feel like a hunk of fat in your mouth. It melts in the cooking process, even at relatively low temps. The thick bands of fat that surround the steak are not marbling and should be trimmed up before cooking.

Now, a ribeye at any grade will have a few pockets of fat, but these should soften with cooking and are easy to eat around. And, at any rate, those pockets are just a part of the cut, not a result of marbling, per se.

Eat around? Why do you hate America?


Oh. I like those pockets of fat. Little nuggets of molten deliciousness. But phedex expressed a dislike for fat.
 
2021-04-14 9:48:00 PM  

phlegmjay: NINEv2: phlegmjay: phedex: I actively avoid the most marbl-ey steaks.  Getting a piece of fat in my mouth really grosses me out, requiring finding a way to covertly get it out of my mouth without swallowing.  Luckily, sirloin is a thing, flank is a thing, among others.  And never can go wrong with that jack daniels marinade you can pick up at the store, turns a cheap steak delicious.

The marbling shouldn't feel like a hunk of fat in your mouth. It melts in the cooking process, even at relatively low temps. The thick bands of fat that surround the steak are not marbling and should be trimmed up before cooking.

Now, a ribeye at any grade will have a few pockets of fat, but these should soften with cooking and are easy to eat around. And, at any rate, those pockets are just a part of the cut, not a result of marbling, per se.

Eat around? Why do you hate America?

Oh. I like those pockets of fat. Little nuggets of molten deliciousness. But phedex expressed a dislike for fat.


Ah. Yep, I missed it. Lawd that rendered beef fat can be amazing stuff.
 
2021-04-15 1:26:03 AM  

phedex: I actively avoid the most marbl-ey steaks.  Getting a piece of fat in my mouth really grosses me out, requiring finding a way to covertly get it out of my mouth without swallowing.  Luckily, sirloin is a thing, flank is a thing, among others.  And never can go wrong with that jack daniels marinade you can pick up at the store, turns a cheap steak delicious.


back in the pre-vegulon days, excess fat-cap on puerca was one of my favorite things. get that nonsense charred and crispetty-crunchetty, man I could eat that for days.
 
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