Best Supermarket Steaks

[TX oddball]

Grass fed is leaner
Also has less flavor.

The reason I do not buy grass fed beef. The flavor profile just makes me wonder "why did I pay extra for beef that tastes like ass?"

 

[PUCKER]

Grass fed is leaner
Also has less flavor.

BINGO!!!

Having dinner at Hyde Park Steakhouse, we hear the specials...."and we also have a grass-fed blah blah blah"...my dining partner (grew up as an Iowa farm boy) leans over and whispers to me: "um, we never ate the grass-fed...that means they had to roam and had to work to eat...not enough fat, too lean." Truth!! I stay away from grass-fed.

 

[Mowingmaniac 24/7]

Vaquero,

Thank you!

That's what I thought.

I have no interest in leaner, less flavor.

I want marbled with fat beef...YUM!

 

[baboon]

I remember when I was a kid in the 50’s. I used to go with my dad to a local meat market where I can remember the sign out front proclaiming they had Grade BBB meat! We would go in and my dad would buy a bunch of those big round steaks and they would wrap them in paper. When we got home my mom would sharpen a knife then slice the round steaks in half lengthwise to make them about 1/3” thick, then she would fry them in a cast iron skillet until they resembled shoe leather. As kids we knew no better so we just tore into them. Life was much simpler then

Grew up eating round steak ( the real treat was getting the bone with marrow) & bottom round roast. My mom cooking was just a step above her mom’s who worked full time until her late 80’s.


We never went hungry and we’re always damn great full for what we had. I woke up to a whole different world when I started as an apprentice.

 

[wbblazer90]

HEB has decent NY strips and rib eyes. Probably the only good thing associated with NY.

 

[baboon]

As a kid, (50;s) I recall grass fed was considered inferior to feed lot beef - Now it's the opposite.

Why?

Is it for the weight conscious or...?

The high density feed lots were just the way beef fattened up before they sold. Grass fed are leaner. Nothing benefits from corn. Corn is the devils plant.

 

[PUCKER]

I mentioned getting my American Wagyu from Chili Pepper Ranch earlier in this thread...thought I'd show you a little food porn and one of the BEST buys they offer - the "poor man's ribeye" aka Chuckeye!! This is 3.5 lbs of Wagyu Chuckeye. I was over in Japan a month or so before I did this - I love Korean BBQ and all of that. Well, in Japan, it's called Yakiniku. You get raw strips of meat (some with various marinades and such) brought to the table, there's a little grill in the middle and you and your dining mates take turns cooking it to your desired temp. FUN STUFF! So, I wanted to treat my friends to this. Started with the 3.5 Chuckeye and used my traditional Japanese knife (yes, bought in Japan from a multi-generational knife shop) to slice it up. Used different marinades and then just a quick little trip to the grill. AMAZING stuff! The favorite? Traditional soy with ginger and then some wasabi. The raw meat has this most incredible / sweet smell...it's crazy!

 

[Renegade]

As a kid, (50;s) I recall grass fed was considered inferior to feed lot beef - Now it's the opposite.

Why?

Is it for the weight conscious or...?

Almost all beef is grass fed. Corn fed just spend their last 120 days at the feed yard fattening up. IMO "grass fed" was just a marketing program for ranchers who did not want to pay to send cows to a feed yard.

 

[PDiddy]

Guess the Chinese will eat anything

I also like the term Inverted rectum. May be useful

They really will. Bats, dogs, cats, rats…pretty much anything.

 

[gdr_11]

I googled meat markets in Tyler and found this. 4.9 stars and the reviews seem good.
View attachment 339042

It’s a great little market but the filets were $43/lb last time I was there

 

[SrsTwist]

For phucs sakes nothing get thrown away! You might not see the hooves & hide being retail at the store but it being sold. Bones, brains, blood & lets not forget rennet.

What little isn't consumed by humans in some form becomes pet food or industrial products.

 

[SrsTwist]

Look I cut meat in Houston for 36 years, and yes meat is politicized by the regions of the country it was made popular in. New York Strip or Kansas City Strip, Delmonico steak or Chuck Eye Steak, Flat Iron steak or Blade Steak, Hanger Steak or Butchers steak. Most times the person asking for these items has an annoying accent & bitching about people being stupid.

Regionalism is one thing. Politicization ('it's commie meat!') is entirely another. And yes, whenever you have to deal with the public there will be dickheads.

 

[SrsTwist]

We always had a feedlot calf or two when I was growing up, and we ate pretty much everything but the hide and hoofs.
.
Hardly a week went by that Mom didn't pack a fried brain sandwich in our school lunch sacks.

'Nose to tail' is how animals were used right up until the 20th century our of necessity and frugality. Now it's become a trendy hipster thing. Which is fine. Food waste is bad, and if trends reduce it I'm okay with that.

 

[SrsTwist]

Once upon a time, I ate this cut, but when Texas and brisket came along, poof, gone. Brisket beats the tar out of TT, everyday, twice on Sundays. Cheaper, better tasting, better texture. God's Beef.

Brisket is definitely at the top of the heap, but it's gotten a lot more expensive and harder to find. Barbecue places buy up most of it.

 

[toddnjoyce]

Huh?

 

[SrsTwist]

There's an interesting butcher shop and restaurant in Austin, Dai Due. They have all kinds of wild game, top quality aged beef, Berkshire pork and other good stuff. You can get venison, wild boar (European wild boar, not feral pig), elk, quail and other meats and sausage. And their restaurant food is made with locally sourced ingredients. They even use Texas olive oil. It's not super-expensive, but not super-cheap either.

 

[Grumps21]

View attachment 339090
View attachment 339091

I’m guessing the bone-in pork rectum is reserved more for the West Coast market?

 

[baboon]

I just bought "Mastering the Art of French Cooking" by Julia Childs - looking to expand my cuisine repertoire LOL! Reading through the Beef section last night - depending on which side of the pond you are on - different names for different cuts but sometimes the same name for a cut of X here which is a cut of Y there, apparently different butchering methods as well...of course, the book is 50+ years old (club steak? LOL)...I knew a lot of the cuts as I've done enough traveling and EATING at overseas restaurants and here.....entrecôte? Si vous plait!! (ribeye? Yes please!!). I love to learn...especially when it's about food...especially meat...where's that grill? LOL!!

Julia Childs & Jacques Pépin taught me how to cook.

 

[baboon]

There's an interesting butcher shop and restaurant in Austin, Dai Due. They have all kinds of wild game, top quality aged beef, Berkshire pork and other good stuff. You can get venison, wild boar (European wild boar, not feral pig), elk, quail and other meats and sausage. And their restaurant food is made with locally sourced ingredients. They even use Texas olive oil. It's not super-expensive, but not super-cheap either.

Growing up when we had stupid money we would drive to this place & buy what ever the the guys were working on at the time or suggested. Ate some real exotic game before I ever left the area I grew up in.

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[toddnjoyce]

…Dai Due...

If you don’t know Jesse Griffiths, you should.