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What is the ranking of common grocery store beef cuts?

300sniper said:
There are only two steaks, rib eye and filet mignon.
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This right here. I managed to score a deal on the filet two weeks ago. If you bought them whole you got them for $8.50/ lb. I ended up coming home with right around 40lbs and started cutting up steaks. I hope I can score another deal like that before I run out.
 
Benny said:
I always order porterhouse or filet mignon.

At home, I eat whatever she puts on the table.
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A porterhouse is a new york strip and a top sirloin. both great steaks.

Filet is great for tenderness, but lacks the flavor that others have.

If I could only eat one beef steak forever, it would be the New York Strip.
 
Tenderloin.
Buy them whole and cut steaks to size.
Or steak bites. Those make for a damn good snack on the road. Not that I've ever gone to work with 5lbs of those in my cooler and nothing else...
 
evernoob said:
Yes we know, you love John Candy.
Brian Dennehy had that line, not Chris Farley, you dolt.


That picture is great, only I'd like to have it ranked, 1 - 27 or whatever.

Butchers are dishonest and won't do this. Just opinions.
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Butchers are dishonest because they won't reveal the secret beef-cut hierarchy? :homer:

Did you eat a lot of paint chips as a kid?
 
Aggie06 said:
Steaks I like to buy. Thick cut ribeye or filet, 3rd option is a T-bone. If I’m paying for a steak, I’m going to enjoy it.
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100% this

and thats why i buy steaks at costco, theyre cut properly unlike the local groceries that cut them thin

i also like cutting up tri tips to use as fajita meat
 
I had wagyu for the first time a couple weeks back. It's way the fuck overrated. While were at it... CAB, grassfed, or whatever the marketing team is pushing this month is also a joke.

Just buy whatever cut you prefer "prime". If you eat it medium or well done, you fucked it up anyways and it doesnt matter.
 
ExWrench said:
Butchers are dishonest because they won't reveal the secret beef-cut hierarchy?
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Customers should be able to recognize the cuts of meats... And usually grades should be on label or affixed w/sticker.

Here's a list w/abbreviations that separates the best/grades:

Ch- Choice
Pr- Prime
Gd- Good
Std- Standard
Sel- Select

I've never seen Cutter or Canner but the crappy stuff we called it "boo meat"

What I miss the most is marbling in meats, everything was too lean back in my time.

And does anyone know what horse meat tastes like-
​​​​​
 
TRINDU said:
I had wagyu for the first time a couple weeks back. It's way the fuck overrated.
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Yea, sorta. It depends... the typical flyover America stuff is really good, but doesn't live up to the hype.

However, if you have the chance to get some real deal olive wagyu ribeyes and grill at home- don't do it. It was so good now I don't even want regular steak anymore. And I can't just run out and grab a $220 steak whenever I'm in the mood. :laughing:
 
clodhopper said:
I realized I couldnt answer. Been buying beef a cow at a time for 20+ years and havent bought meat in a store that whole time. Pork the same way. I just select whatever I have the most of to make dinner.
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Pretty much this. Just depends on what I feel like. We have the round steaks tenderized, makes for great fajitas strip meat. We're going to have most of the roasts cut up for stew meat this time around, I've been slow cooking it, shred it, then a quick sear on the flat top with the veggies for fajitas also.

Though my brother has been buying tenderloins and cutting his own steaks the last couple of years too, I like the various cuts.
 
45acp said:
Steak + She = get the fuck out


My wife is an awesome cook. Steak is a man's job.
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Exactly! You are not a man if you let your wife cook the steak! It is a man's job for sure. But I also feel the same way about chili. In my house, chili is the man's job as well.
 
Doesn't Costco tenderizer their most of their meats? Steak wise: Fuck that. They suggest cooking to a higher IT. If it's a lower grade meat you cook longer anyway then who cares.

Wagyu is a stupid tend. Most steaks labeled wagyu aren't really wagyu. Fight me.:flipoff2:

For me:
Whatever is on sale, but hopefully a ribeye or filet.

top sirloin is hit or miss, but I always pick it up if it's on sale for jerky.
 
The diet the Wagyu is fed has as much to do with it as the breed. The high dollar stuff you get that knocks your socks off is not the same wagyu that the local farmer sells, same breed but that's about it.
 
Aggie06 said:
Steaks I like to buy. Thick cut ribeye or filet, 3rd option is a T-bone. If I’m paying for a steak, I’m going to enjoy it.
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Isn't a t-bone a filet on one side of the T and a ribeye on the other?
 
surpip said:
Butchers are dishonest because they won't rank something that's 100% subjective?

Why are you so fucking painfully ignorant?
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Yep. Standards are a part of every industry and clearly our meat standards need an overhaul. If you want 'subjective', then go to a private butcher. This thread is about common grocery store meats, which should have a quality rating.

Hell there should be a mandatory device licensed by the government to grade meat. They can do it for wood at amazing speed, bunch of other shit too. Why not meat? Because they want mass-production savings without mass-production standards.

I want real standards like for drugs, alcohol, or anything else I put in my body. Objective standards.
 
evernoob said:
Yep. Standards are a part of every industry and clearly our meat standards need an overhaul. If you want 'subjective', then go to a private butcher. This thread is about common grocery store meats, which should have a quality rating.

Hell there should be a mandatory device licensed by the government to grade meat. They can do it for wood at amazing speed, bunch of other shit too. Why not meat? Because they want mass-production savings without mass-production standards.

I want real standards like for drugs, alcohol, or anything else I put in my body. Objective standards.
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Some monumental dipshit not understating how beef is graded does not equal "clearly meat standards need an overhaul".
 
gddyap said:
Isn't a t-bone a filet on one side of the T and a ribeye on the other?
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If we are getting technical, it's a filet and a ny strip; however, if you want more filet then go with a Porter House steak (its a t bone with a larger piece of filet.)
 
evernoob said:
Yep. Standards are a part of every industry and clearly our meat standards need an overhaul. If you want 'subjective', then go to a private butcher. This thread is about common grocery store meats, which should have a quality rating.

Hell there should be a mandatory device licensed by the government to grade meat. They can do it for wood at amazing speed, bunch of other shit too. Why not meat? Because they want mass-production savings without mass-production standards.

I want real standards like for drugs, alcohol, or anything else I put in my body. Objective standards.
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There's a 98% chance every cut of beef you get from a grocery store is in fact cloned beef. Have fun.
 
I miss buying half a cow. The prices just got so freaking crazy. One year we paid an average of about $5.50 a pound. Not bad at all. Following year it jumped to something like $12 a pound and stayed there for a couple years. Haven't followed up since.
 
evernoob said:
Yep. Standards are a part of every industry and clearly our meat standards need an overhaul. If you want 'subjective', then go to a private butcher. This thread is about common grocery store meats, which should have a quality rating.

Hell there should be a mandatory device licensed by the government to grade meat. They can do it for wood at amazing speed, bunch of other shit too. Why not meat? Because they want mass-production savings without mass-production standards.

I want real standards like for drugs, alcohol, or anything else I put in my body. Objective standards.
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There is, and it takes years before a person is allowed to grade at a slaughter house. I have a friend who was the first woman to achieve this position.

https://www.ams.usda.gov/grades-stan...-and-standards

Edit: I focused on the standards part, not the "device" part. This should be fairly easy via photo/video + AI. Similar to what is done for x-ray or other medical imaging AI.
 
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gladman said:
chateau briand is a too oft forgotten meat wonder.

In my Meat Church, it is a deacon.:mr-t::mr-t::mr-t::mr-t::mr-t::mr-t:
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It's "chateaubriand", and it's the center cut of the short loin.
1280px-Chateaubriand_cut.jpg
 
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