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Old 10-10-2012, 10:28 AM   #50
Meck77
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Join Date: Sep 2002
Posts: 16,602
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Quote:
Originally Posted by broncocalijohn View Post
Nice Meck! Did you actually remember this thread from over 6 years ago? I will let my wife know on this one since we are on a major budget.
I just have trouble starting threads sometimes so I usually just bump.

Oh and don't get fooled just by cheap prices.

There are three grades of meat.

Select, choice, and prime. Be sure it says USDA also.

There is a HUGE difference between select and choice. Go with Choice if you can afford it. It's not much more expensive. If you do buy select at least buy the best cut you can. For example. A local grocery store just had Beef tenderloin for $6.99 lb. That is a damn good deal. I haven't check sams or costco lately and off the top of my head not sure what grade they carry.

An example of what I tossed in my freezer recently. 25lbs of Choice Top sirloin. $4.00 lbs. That is 25 lbs for $100 dang dollars. A good steak dinner for 4 people at any steak house will cost you that! 25lbs is 400 ounces of steak. 8 ounce portions would be 50 steak dinners or just $2.00 per steak. A ****ty package of mystery meat hot dogs is a couple bucks!

The three grades of beef are.

Quality Grades:
Prime grade is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (broiling, roasting, or grilling).

Choice grade is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat if not overcooked. Such cuts will be most tender if "braised" roasted, or simmered with a small amount of liquid in a tightly covered pan.

Select grade is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavor.

Standard and Commercial grades are frequently sold as ungraded or as "store brand" meat.

Utility, Cutter, and Canner grades are seldom, if ever, sold at retail but are used instead to make ground beef and processed products.


Regardless it won't hurt your family to stock up what you can fit in your freezer. Would also recommend buying a food saver if you don't have one. It allows you to vacuum seal food just like the professionals do. Will add months if not a year to the quality of your food.

http://www.foodsaver.com/Index.aspx?...FYhxQgod0hUAcA

Stand alone freezers are great to have if you don't have one obviously.

Hold the hot dogs. Get yourselves some choice sirloin now!

You are what you eat!

Last edited by Meck77; 10-10-2012 at 10:44 AM..
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