A happy piece of ungraded beef

A

AVDADDY

New member
I bought an ungraded tenderloin today, and had them cut it into 1"
steaks. Yes, it was awfully lean, but that's the way my wife and son
prefer meat anyway. Was it as tender as Choice? No, and noticeably
so. Did it taste "old," in any way? No. I cooked it rare for me and
son, m rare for spouse, and everyone was very pleased. Truthfully, I
consider "well marbled" beef to be a curiosity, a thing to experience
only very occasionally. Without personally commenting upon my, or
anyone else's sexual practices, I think of that fatty beef is
analogous to fairly normal sexual deviations that many folks practice,
but most often as novelties. Who here seeks out Kobe or Wagyu on any
kind of regular basis?

I love lean beef, and my wife and son really don't like fat. Don't
believe that all ungraded beef has anything wrong with it other than
being poorly marbled. Some is, and some is not.

My family had a very hedonistic beef experience this evening, for a
very decent price, and we'll be doing it again very soon. Perhaps
we'll invite Mr. Kuthe over Tuesday for an early dinner.

--Bryan
 
"Bryan" wrote in message
news:608d5c91-9719-456d-93a1-bffbff39f19a@l30g2000vbn.googlegroups.com...
With tenderloin it generally doesn't, in general, matter what grade of meat
you bought, because tenderloin is tender, whether it's USDA Prime, or
Select, or ungraded. Probably, however, the USDA prime tenderloin does
taste a bit better because the miniscule fat adds substantially to the
taste.

I hope you didn't buy ungraded, because that's not for human consumption. It
should be at least USDA Select.

We do buy cheap tenderloin and standing rib roasts when they're on sale.

Eat up,

Kent
 
On Sun, 17 Apr 2011 21:07:58 -0800, Mark Thorson
wrote:


At the meat tasting Underground dinner that I went to with sf over a
year ago, they presenter said that most of the grassfed beef that she
gave us is ungraded. She challenged us to tell the difference, and
to tell you the truth, we couldn't do it.

Christine
--
http://nightstirrings.blogspot.com
 
Kent wrote:

A great deal of meat is ungraded but perfectly acceptable
for human consumption. Grades refer to marbling, age of
the animal, etc. -- not wholesomeness. There are five meat
grades below Select, and they all are eaten by people, but
meat which would grade that low is usually not graded.
 
On Sun, 17 Apr 2011 19:14:11 -0700 (PDT), Bryan wrote:


Tenderloin should be tender no matter what grade, and if it was raised
as a meat cow. If it was a stud or a milker, then it could be tough.

-sw
 
On Sun, 17 Apr 2011 20:31:40 -0700, "Kent"
wrote:


The tenderness factor is a very small part of meat grading... for most
folks the flavor factor is far more important. And even the higher
grades of beef will be tougher than the lower grades, when over
cooked. Last night's dinner was a USDA choice ribeye pan fried to a
perfect medium rare, was very tender but had little flavor, as is
typical, ribeye is the least flavorful cut of beef. I have to assume
that Kent hasn't his own teeth, and has TIAD.
 
On 4/17/2011 10:14 PM, Bryan wrote:

Well, I can't afford that stuff and I rarely eat beef because
it's too expensive - the good quality stuff, that is. But I only like
well-marbled beef. The other stuff is okay for stew and soup and
whatnot but I want good beef when I eat it as steak. So once a year
or even less often I treat myself to a really good steak.

Kate

--
Kate Connally
?If I were as old as I feel, I?d be dead already.?
Goldfish: ?The wholesome snack that smiles back,
Until you bite their heads off.?
What if the hokey pokey really *is* what it's all about?
mailto:[email protected]
 
On Sun, 17 Apr 2011 21:07:58 -0800, Mark Thorson
wrote:


More importantly USDA grading is totally voluntary... the USDA checks
all meat sold in the US for wholesomeness but most beef is ungraded.
Very few eateries nowadays serve USDA graded beef... fewer and fewer
meat markets are selling USDA graded beef. It behooves shoppers to
learn how to visually grade beef themselves. This is the main reason
why I no longer order steak out, I can't see what's served prior to
cooking... not only do most steak houses serve ungraded, they also
serve previously frozen.
 
"Brooklyn1" wrote in message
news:[email protected]...
The taste and tenderness factor is related almost totally to which muscle
makes up the "steak", and how old is the cow. I think the higher fat Choice
and Prime USDA grades are somewhat more tender and tasty. The main element,
however, is the muscle and age. Age isn't relevant because we really don't
eat old dairy cows, as they do in Norway. Tenderloin is flavorless, as we
know. You have to dress it up with something.

RE teeth: Did you mean I have "TIAD, Treatment Influence on Alveolar
Distention"
Teeth don't have any direct relationship to taste. It's all in the posterior
tongue, coupled with your nose.

Kent
 
On Mon, 18 Apr 2011 18:36:18 -0700, "Kent"
wrote:


The tougher cuts are more flavorful than the tender cuts. And I don't
see the point to aging beef in special rooms in order to improve the
flavor, why not simply age the meat on the hoof... oh, I get it, then
they have no excuse to charge the pinheads exhorbitant prices for
hype. I'll choose a robust chuck steak any day over wussy rib.
 
"Mark Thorson" wrote in message news:[email protected]...
| Brooklyn1 wrote:
| >
| > The tougher cuts are more flavorful than the tender cuts. And I don't
| > see the point to aging beef in special rooms in order to improve the
| > flavor, why not simply age the meat on the hoof... oh, I get it, then
| > they have no excuse to charge the pinheads exhorbitant prices for
| > hype. I'll choose a robust chuck steak any day over wussy rib.
|
| I see you have the same expertise on aged beef that
| you do on fine wine.

Very well stated.

pavane
 
In article , "Kent"
wrote:



I had the misfortune to be in Chino (actually Chino Hills) during the
furor over the "downer" cows being slaughtered in a place in Chino:

http://www.washingtonpost.com/wp-dyn/content/article/2008/05/20/AR2008052
001286.html

They recalled 143 million pounds of beef. I figure that's about half a
pound for every man, woman and child in the US. The slaughterhouse
specialized in old dairy cows. Most of the meat was sold to school
lunch programs and such.

--
Dan Abel
Petaluma, California USA
[email protected]
 
On Mon, 18 Apr 2011 19:05:16 -0800, Mark Thorson
wrote:


I've no desire to kow tow to the emperor's new clothes like the rest
of yoose disingenuous boastadocious bastards. I'm not so stupid as to
believe that the pricier the fermented fruit juice the sweeter it
pisses out. I hardly ever drink wine and when I do I prefer those
with the highest Proof. Actually I think it's very dumb to drink wine
when I can drink Crystal Palace.
 
On Apr 18, 6:53?pm, Brooklyn1 wrote:


Controlled molding aids the flavor of beef as well as cheese. But I
like this thought.
Why age wine when you can let grapes raisin on the vine? Why make
pickles or
sauerkraut when you can just keep cucumbers on the vine, or cabbages
in the field?




Do you prefer your steak broiled or braised?
 
On Mon, 18 Apr 2011 22:43:50 -0700 (PDT), spamtrap1888
wrote:


Nonsense... no one eats that mold, it's trimmed away... and that's why
it costs more, you pay for that waste... aged beef is 100% hype...
many folks really believe that if they pay more it must be better.


You've obviously never made those items, they are aged to perfection
in their barrels... wine doesn't improve once bottled except in the
tiny minds of pinheads, neither does kraut and pickles.
 
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