waybomb
02-25-2009, 07:40 PM
Here is an excellent site exploring FSIS grading of beef.
To brag a bit - I have a never ending supply of prime+, so that's all I buy.
If you ever have a chance to have your butcher get you a vacuum bagged complete Prime + Rib Eye, buy it. Cut them about 2" thick. Grill them on a super hot grill. I mean really hot. Hotter than hot. Just so the outside is darkened, and the inside is warm and pink I would bet you've never had steak like that, even at expensive steak houses.
http://meat.tamu.edu/beefgrading.html
To brag a bit - I have a never ending supply of prime+, so that's all I buy.
If you ever have a chance to have your butcher get you a vacuum bagged complete Prime + Rib Eye, buy it. Cut them about 2" thick. Grill them on a super hot grill. I mean really hot. Hotter than hot. Just so the outside is darkened, and the inside is warm and pink I would bet you've never had steak like that, even at expensive steak houses.
http://meat.tamu.edu/beefgrading.html