If you looking to learn a little more about how steak grading impacts flavor and tenderness, we've included a taste test of Select, Choice and Prime Steaks here: ua-cam.com/video/NsaYXlLzUic/v-deo.html
@@TxSFlD-zp9hs Go 'Select' and 'Prime it up' with Shmultz....lol. What is Shmultz? In the Jewish (Western European cooking culture) Shmultz is a Yiddish word for rendered Chicken fat. That is the fat that is collected in the liquid state from cooking chicken, and then when congealed, is put into tubs such as cleaned Margarine plastic tubs. then stored in the fridge. Yes, fat added to meats, stews, vegetables, everything will totally enhance the flavor. What I do...is to buy the Select cuts to max out my $$$'s, but then, while cooking, I put a two tablespoon dab of BEEF Shmultz (beef rendered and congealed fat) into the cast iron frying pan, and then when that side face down is cooking in the sizzling fat for 3 minutes, I then turn the Select Grade whatever over and dab a tablespoon of the Beef Shmultz onto the top cooked side and pan fry on high heat for another 3 minutes. Folks...trust me...you will have the most HEARTY full beef flavored steak, as your Select had beef fat added to the cooking cycle, rather than the fat already in the strands of the meat. It is one way to make your $$$'s go much further, and a use for all the rendered beef fat you collect from other cooking styles. Don't forget to collect the most INTENSE flavor of any fat molecule...that from Chicken Skin that is rendered down when the chicken is roasting in the oven. KEEP THAT 'Shmultz'! The closely guarded 'secret ingredient' to Jewish Style Cooking! It is rendered...GOLD! Cheers!
People need to really learn how to recognize the difference between grades of beef- by looking at the meat and not by how they are labeled. I have often seen steaks labeled as "prime" that cost $10 more per pound than choice- and it has the same amount of intermuscular fat as a choice. Just yesterday I bought some fillets- choice was $21 per pond and prime was $28 per pond- they looked exactly the same - in some cases the choice looks better. I bought the choice and a guy walked up beside me and ordered the prime- without even looking at the choice and comparing. He assumed it was better because it cost more and that is not always the case- don't fall for marketing - look at the food.
My father insists that when I shop for his filet, I'm supposed to ask for a DOUBLE CHOICE. He says he wants the golden Cadillac of steaks.. The butchers look at me confused...
Actually select is perfectly fine... just needs a different cooking method... lightly tenderize steak and marinade in spices, herbs, and oil overnight. Season well and rub seasoning and oil into steak. (just don’t add Any salt until you’re about 5 minutes from cooking). Sear and then lower heat, basting meat in Salted butter until cooked to your preference. Let rest for at least 5 minutes. People literally think it’s prime steak and don’t believe me when I say it’s select. It always comes out Tender, juicy, And succulent. The perfect steak for struggling college students and families on a budget. 🥰
Here in Portugal we dont have this type of grading and we for some fucked up reason prefer lean steak so i can get prime quality steaks for the same price 😋😋😋😋 Its absolutely amazing, just sad because you cant always get what you want. Everytime I go to the supermarket I try to check and bring some premium steaks even if its to freeze. I can get wagyu levels of marbling at 13 euros a kg lmao
I mean at that point ur just tasting large amount of spices, herbs, oil and butter. Now i get seasoning ur steak but with what ur doing the meat is no longer the main dish or taste(over powered by the other stuff)
More people need to be educated about this. Most restaurant managers don't even know what grade level their meat is. Winn Dixie just started selling Certified Angus, this is pretty awesome for those who know what it is.
I don't recall ever having Select beef. But I can say I've noticed the taste difference between Choice and Prime! Prime definitely is more flavorful! And I've noticed that Prime after cooked, it still has the fat content within the meat than Choice would ever have, which I love btw.
I suppose it also depends on the restaurant as well. I once went to a local "fancy" steakhouse that bragged about having their own usda authorized grade of steak. Suffice to say I was underwhelmed having previously had a more tender better tasting steak that was choice grade from Costco.
This video helped explain it to me, and i was able to tell by looking when the camera zoomed in, it was fine to me. Bit maybe others cant see as well as me, but just my feedback
So I went to a new Argentina steakhouse in Orlando for lunch with my GF and it was $23.95 each. Good deal - until they brought the meat and it was okaaaaaay for the price but not as good as others. She explained to me that they were serving us Select Meats vs the Brazilian and Argentina places that charge $40 per person get choice meat.
Nice little video and not too long. As a retiree from Cargill Beef Division, I will only buy USDA Choice Certified Angus Beef (CAB) in boneless Ribeye or Porterhouse cut for my steak nights. USDA Prime is not worth the premium price and is purchased for bragging rights, or for sale at an exclusive restaurant. Meijers Supermarkets in the Midwest is where I buy.
Could have been a wonderful video had the camera angle had been better so we could see the steak and he had gone a little slower. What’s another 30 seconds or a minute.
Meat Cutter for 14 years here. When your local store is selling something called USDA INSPECTED beef. They are selling you Select or No-Roll grade meat. The price will reflect that on other stores in your area that are selling Choice, Prime, and Certified Angus Beef Brand (Which is a higher end Choice grade beef brand). CAB is a little higher quality Choice than your other brands out there. Select can be decent if you can find a steak or 2 with the right marbling but in most cases, unless they have Select or No-Roll beef tenderloin, your steak is going to be tough as hell. Stay away from the dreaded USDA INSPECTED bullshit they try to feed you because your simply getting low quality Select or No-Roll beef. No-Roll beef is simply beef that has forgone the grading process and has only been inspected by the USDA for consumption and can be low quality Select or even have a chance to be Choice grade. Unfortunately you'll have to do the grading with your own eyes on No-Roll beef. Usually No-Roll and Select grades are sold in whole primals as well instead of broken down steaks. Just FYI.
You're on point. As a retiree from Cargill Proteins Division (Beef), the biggest bang for my now retired buck is the CAB USDA Choice because in most cases it is the same price as USDA Choice and it selects the top two marbling grades among other considerations. CAB is not hype it does add value. The value added for Prime is not worth the money from my experience at a Cargill meat plant that processed over 500 head a day. Yes for a high end restaurant. No for the average Joe with his backyard grill.
you should do one on all levels of ribeye. Select, Choice, Prime and Wagyu (american wagyu and etc). as well as dry aged steaks for ribeyes of the same level. tbh. d
There is a place for select though. Sometimes I just want a midweek steak for the protein or after the gym, I’ll eat literally anything. Basted with garlic and butter, and cooked mid rare and I’ll be happy enough.
19 seconds in I buy select beef tenderloin from winco for 6 dollars a pound. at costco they have prime tenderloin for 30 dollars a pound which i am tempted to buy some time but for now i like the 6 dollar a pound stuff.
In OZ we have a chuck steak that is cheap, but also has more marbling than the more expensive cuts and that's why I get it. It's $14 kg It's the same with the mince, cheaper one has more fat so that's the one I get. Why pay more for less flavour.
The chew or toughness comes from the cut you get, not necessarily the grade or fat distribution(though it helps). Take the Picanha, super lean cut with nearly all the fat content on the fat cap on top, when cooked properly is a very tender cut. compare that to a Chuck Steak chuck steak easily has much more fat "better" distribution of the fat but because the cut itself comes from a hard working muscle group of the cow its alot tougher and typically chuck stays as a roast for that reason. also paying attention to each peice of meat you buy to make sure you dont get peices that have giant lines of silver skin or tendons and cartilage helps too!
With choice meats. Some places like Publix is damn good steak but choice meat from Winn Dixie or Walmart is awful. Prime steaks from Sam’s or Walmart are actually really good
Not gonna lie but I ordered some 14oz prime strips from snake river farms and they tasted like they arrived in (a bag). Very disappointed. But yesterday I noticed Wal mart yes Wal mart next to me started selling prime so I gave it a shot and it was the best steak I've ever made at home. Don't let these so called high end purveyors fool you.
I haven't seen select in grocery stores in years and it is very rare (no pun intended) to see prime in your basic grocery store chain. Higher end grocery Whole Foods and Costco have some prime but it is just not better than choice. It is a rip off. If you want the best prime steaks go to the best Pork Store Butcher Shop you can find and still....ask yourself if it is better than choice. Most often...what they are selling as prime claiming to be prime is no better than choice. Choice ripeye I find is well marbled with plenty of fat throughout and just as tender. Let the buyer beware.
I looked this up cuz I just bought my first rib roast from Adams fairacre farms. I had a rib roast a year ago that was so unbelievably good, miles better than any steak has ever tasted to me. I bought this rib roast, it was $10 a pound, when I got it there was not a shred of fat to be seen. Didn’t even look like a ribeye, just white fat on top, and then blood red through the rest of the meat. cooked it perfectly, low and slow, perfect medium rare all throughout, and it tasted like shit. A lot of silver skin, somehow still tough. Awful.
I hope you didn't pay full price for that prime steak seeing as how you got a cut from the sirloin end with that hideous tendon running through the meat. I wouldn't wish that tendon steak on my worst enemy.
It's not that deep man. It's just a first cut, tastes exactly like the rest of the loin. Just tell whoever is eating it to cut it out. I do agree with you though, I hope he got a deal on it being a first cut and all
The idiots at the store across the street from me mislabel the prime steak as choice ALL THE TIME!!! You can tell just by looking at it. I got 1.47 pounds (2) NY stripes for $14.27 like 5mins ago.
select grade seems the better option to me, and I have eaten kobe/waygu multiple times. ai have also eaten other animal meats that seem to have less fat than the select that are still delicious. maybe the choice/prime cuts are better options for poorly skilled cooks and chefs?
camera work on this video is not good. cant see the marbling very well on my phone. maybe a more square on clips would have made it better informative for the eyes
A lot of the inner muscular though can be very tenuous...... and you can feel that when it's raw..... will it break down as much because I found it doesn't..... maybe I'm doing something wrong
Might be a silly question but ..Isn’t the point of eating a steak to get more meat? Why is the steak with more fat in the muscles better? Technically you are getting less meat for your money.
I think it’s that the marbling leaves the meat more tender when you cook it, versus the meat with little fat can be dry and tough, depends on the cooking method though
I prefer the sweat I prefer to lean meat over the fat I always have. And I’m a wipe on the other hand she loves the fat. I love the lane don’t get me wrong I will lead a prime or choice but if I had my choice I will to select.
My tastebuds must have been inherited from Neanderthals! I buy select steaks, cook them myself the same way every time, and I LOVE how they turn out. I’ve had choice and prime at restaurants - if the menus were truthful - and they were delicious, too. But the ones I make at home are certainly close or tied with the restaurant steaks. Go figure!!
You are talking about INTRAmuscular fat, NOT INTERmuscular fat. INTRA means "in the middle" (of the muscle, in this case). INTER means "between". The rind of your steaks is INTERMUSCULAR fat. If you're setting yourself up as an expert- do your grammatical homework.
Select looks like better quality. Like in people fat isn’t good, the better shape the higher quality muscle. Depending on fat for flavor is not the way to go. Also it doesn’t taste that good. The flavor comes from quality meat and the seasoning whether just salt or other seasonings and how you cook it. Let’s live quality people and live the best we can.
Not at all. First of all steaks with higher marbling are more caloric but also have a higher nutritional value in vitamins and some minerals. Second its definitely not the only influence but it is the major one on flavour and tenderness.
If you looking to learn a little more about how steak grading impacts flavor and tenderness, we've included a taste test of Select, Choice and Prime Steaks here: ua-cam.com/video/NsaYXlLzUic/v-deo.html
"Choice or Prime, or don't waster your time." Brilliant.
your comment made our day, thank you!
“The fat is where it’s at”
@@TxSFlD-zp9hs Go 'Select' and 'Prime it up' with Shmultz....lol. What is Shmultz? In the Jewish (Western European cooking culture) Shmultz is a Yiddish word for rendered Chicken fat. That is the fat that is collected in the liquid state from cooking chicken, and then when congealed, is put into tubs such as cleaned Margarine plastic tubs. then stored in the fridge. Yes, fat added to meats, stews, vegetables, everything will totally enhance the flavor. What I do...is to buy the Select cuts to max out my $$$'s, but then, while cooking, I put a two tablespoon dab of BEEF Shmultz (beef rendered and congealed fat) into the cast iron frying pan, and then when that side face down is cooking in the sizzling fat for 3 minutes, I then turn the Select Grade whatever over and dab a tablespoon of the Beef Shmultz onto the top cooked side and pan fry on high heat for another 3 minutes. Folks...trust me...you will have the most HEARTY full beef flavored steak, as your Select had beef fat added to the cooking cycle, rather than the fat already in the strands of the meat. It is one way to make your $$$'s go much further, and a use for all the rendered beef fat you collect from other cooking styles. Don't forget to collect the most INTENSE flavor of any fat molecule...that from Chicken Skin that is rendered down when the chicken is roasting in the oven. KEEP THAT 'Shmultz'! The closely guarded 'secret ingredient' to Jewish Style Cooking! It is rendered...GOLD! Cheers!
People need to really learn how to recognize the difference between grades of beef- by looking at the meat and not by how they are labeled. I have often seen steaks labeled as "prime" that cost $10 more per pound than choice- and it has the same amount of intermuscular fat as a choice. Just yesterday I bought some fillets- choice was $21 per pond and prime was $28 per pond- they looked exactly the same - in some cases the choice looks better. I bought the choice and a guy walked up beside me and ordered the prime- without even looking at the choice and comparing. He assumed it was better because it cost more and that is not always the case- don't fall for marketing - look at the food.
Exactly this! Same here. I bet you won’t get a reply for this truthful comment though .
My father insists that when I shop for his filet, I'm supposed to ask for a DOUBLE CHOICE. He says he wants the golden Cadillac of steaks..
The butchers look at me confused...
Actually select is perfectly fine... just needs a different cooking method... lightly tenderize steak and marinade in spices, herbs, and oil overnight. Season well and rub seasoning and oil into steak. (just don’t add Any salt until you’re about 5 minutes from cooking). Sear and then lower heat, basting meat in Salted butter until cooked to your preference. Let rest for at least 5 minutes.
People literally think it’s prime steak and don’t believe me when I say it’s select. It always comes out Tender, juicy, And succulent. The perfect steak for struggling college students and families on a budget. 🥰
Show us!😁
Here in Portugal we dont have this type of grading and we for some fucked up reason prefer lean steak so i can get prime quality steaks for the same price 😋😋😋😋 Its absolutely amazing, just sad because you cant always get what you want. Everytime I go to the supermarket I try to check and bring some premium steaks even if its to freeze. I can get wagyu levels of marbling at 13 euros a kg lmao
I mean at that point ur just tasting large amount of spices, herbs, oil and butter.
Now i get seasoning ur steak but with what ur doing the meat is no longer the main dish or taste(over powered by the other stuff)
Copium
More people need to be educated about this. Most restaurant managers don't even know what grade level their meat is. Winn Dixie just started selling Certified Angus, this is pretty awesome for those who know what it is.
Someone has to be ordering the meat im sure Someone knows
I don't recall ever having Select beef. But I can say I've noticed the taste difference between Choice and Prime! Prime definitely is more flavorful! And I've noticed that Prime after cooked, it still has the fat content within the meat than Choice would ever have, which I love btw.
1:49 "take a look at it" proceeds to not focus on the meat xD
I suppose it also depends on the restaurant as well. I once went to a local "fancy" steakhouse that bragged about having their own usda authorized grade of steak. Suffice to say I was underwhelmed having previously had a more tender better tasting steak that was choice grade from Costco.
Hey man, this video is one of several responsible for the best steak I've ever eaten. Thanks so much!
This video helped explain it to me, and i was able to tell by looking when the camera zoomed in, it was fine to me. Bit maybe others cant see as well as me, but just my feedback
So I went to a new Argentina steakhouse in Orlando for lunch with my GF and it was $23.95 each. Good deal - until they brought the meat and it was okaaaaaay for the price but not as good as others. She explained to me that they were serving us Select Meats vs the Brazilian and Argentina places that charge $40 per person get choice meat.
that was totally unexpected.
That should be illegal
Nice little video and not too long. As a retiree from Cargill Beef Division, I will only buy USDA Choice Certified Angus Beef (CAB) in boneless Ribeye or Porterhouse cut for my steak nights. USDA Prime is not worth the premium price and is purchased for bragging rights, or for sale at an exclusive restaurant. Meijers Supermarkets in the Midwest is where I buy.
Could have been a wonderful video had the camera angle had been better so we could see the steak and he had gone a little slower. What’s another 30 seconds or a minute.
i agree
a lot. a lot when your assigned to watch for school
Ya I really wanted a zoom in from the front not the side
thank you,
btw: close up camera in the wrong angle.
Good to see some new videos. Keep up the good work
thank you, more to come!
Thanks for a great video keeping this visual and simple
Meat Cutter for 14 years here. When your local store is selling something called USDA INSPECTED beef. They are selling you Select or No-Roll grade meat. The price will reflect that on other stores in your area that are selling Choice, Prime, and Certified Angus Beef Brand (Which is a higher end Choice grade beef brand). CAB is a little higher quality Choice than your other brands out there. Select can be decent if you can find a steak or 2 with the right marbling but in most cases, unless they have Select or No-Roll beef tenderloin, your steak is going to be tough as hell. Stay away from the dreaded USDA INSPECTED bullshit they try to feed you because your simply getting low quality Select or No-Roll beef. No-Roll beef is simply beef that has forgone the grading process and has only been inspected by the USDA for consumption and can be low quality Select or even have a chance to be Choice grade. Unfortunately you'll have to do the grading with your own eyes on No-Roll beef. Usually No-Roll and Select grades are sold in whole primals as well instead of broken down steaks. Just FYI.
Great feedback and thanks for taking the time to watch our vid and leave this feedback!
You're on point. As a retiree from Cargill Proteins Division (Beef), the biggest bang for my now retired buck is the CAB USDA Choice because in most cases it is the same price as USDA Choice and it selects the top two marbling grades among other considerations. CAB is not hype it does add value. The value added for Prime is not worth the money from my experience at a Cargill meat plant that processed over 500 head a day. Yes for a high end restaurant. No for the average Joe with his backyard grill.
you should do one on all levels of ribeye. Select, Choice, Prime and Wagyu (american wagyu and etc). as well as dry aged steaks for ribeyes of the same level. tbh.
d
There is a place for select though. Sometimes I just want a midweek steak for the protein or after the gym, I’ll eat literally anything. Basted with garlic and butter, and cooked mid rare and I’ll be happy enough.
This was a great video. I truly enjoyed it.
That’s great to hear, thank you!
I’m done with his rhymes! Best video ever. Retention!!! This bro did the heck out of this.
Ha, thank you, awesome comment and much appreciated!
Select for training, prime for taste.
Thanks for making this video. Huge help.
Thanks for the clarification. I didn’t even realize what these terms meant until I was in my mid 20’s, haha. This is some good info
EXTREMELY informative thank you so much!!
You're giving away my secret to serving a great steak... I've always said the secret is "buy a good steak and don't mess it up" 😅
Exactly! That's why high end steakhouses have better tasting steaks, usually Prime grade and dry aged.
Great info; thank you! The background music was distracting though.
Great video man
Thank you for the nice feedback!
19 seconds in I buy select beef tenderloin from winco for 6 dollars a pound. at costco they have prime tenderloin for 30 dollars a pound which i am tempted to buy some time but for now i like the 6 dollar a pound stuff.
Better camera angle and steady holding of meat on focus could have been a great improvement to this already good video.
In OZ we have a chuck steak that is cheap, but also has more marbling than the more expensive cuts and that's why I get it. It's $14 kg It's the same with the mince, cheaper one has more fat so that's the one I get. Why pay more for less flavour.
Nice video! How can you tell if the steak is going to be chewy or not?
The chew or toughness comes from the cut you get, not necessarily the grade or fat distribution(though it helps). Take the Picanha, super lean cut with nearly all the fat content on the fat cap on top, when cooked properly is a very tender cut. compare that to a Chuck Steak chuck steak easily has much more fat "better" distribution of the fat but because the cut itself comes from a hard working muscle group of the cow its alot tougher and typically chuck stays as a roast for that reason. also paying attention to each peice of meat you buy to make sure you dont get peices that have giant lines of silver skin or tendons and cartilage helps too!
So if I'm looking for a lean tenderloin roast/steaks then I should buy commercial grade which just has less fat?
With choice meats. Some places like Publix is damn good steak but choice meat from Winn Dixie or Walmart is awful. Prime steaks from Sam’s or Walmart are actually really good
I just bought some prime NY Strips on sale for 12.79 a lb.
Not gonna lie but I ordered some 14oz prime strips from snake river farms and they tasted like they arrived in (a bag). Very disappointed. But yesterday I noticed Wal mart yes Wal mart next to me started selling prime so I gave it a shot and it was the best steak I've ever made at home. Don't let these so called high end purveyors fool you.
He keeps saying take a look at it but the camera fails to capture a good close up. Redo the video.
Where can I get the highest quality prime grade beef
In your photo advertising the video, you should put select on the left, choice in the middle, and prime on the right--not the other way around.
I eat select for diet. Prime or wag for cheatmeal
I haven't seen select in grocery stores in years and it is very rare (no pun intended) to see prime in your basic grocery store chain. Higher end grocery Whole Foods and Costco have some prime but it is just not better than choice. It is a rip off. If you want the best prime steaks go to the best Pork Store Butcher Shop you can find and still....ask yourself if it is better than choice. Most often...what they are selling as prime claiming to be prime is no better than choice. Choice ripeye I find is well marbled with plenty of fat throughout and just as tender. Let the buyer beware.
Do different grades come from the same cow?
No. Once a beef carcass is graded the entire carcasss follows that grade.
Nice Video 👍
Where's Wagyu? :D
Good question, we have a Prime vs Wagyu on the schedule for the summer.....of man what a terrible job we have! Thanks for the comment.
Can everybody eat steak in in the USA?!🥩🥩🥩🥩🥩🥩
I looked this up cuz I just bought my first rib roast from Adams fairacre farms. I had a rib roast a year ago that was so unbelievably good, miles better than any steak has ever tasted to me. I bought this rib roast, it was $10 a pound, when I got it there was not a shred of fat to be seen. Didn’t even look like a ribeye, just white fat on top, and then blood red through the rest of the meat.
cooked it perfectly, low and slow, perfect medium rare all throughout, and it tasted like shit. A lot of silver skin, somehow still tough. Awful.
rib roast
I prefer select. I don't like any muscles/fat on the meat. That's why i only ate fillets and it needs to be meat only, no others
I dont like fat I like pure meat so do i choose select steaks???
I hope you didn't pay full price for that prime steak seeing as how you got a cut from the sirloin end with that hideous tendon running through the meat. I wouldn't wish that tendon steak on my worst enemy.
It's not that deep man. It's just a first cut, tastes exactly like the rest of the loin. Just tell whoever is eating it to cut it out. I do agree with you though, I hope he got a deal on it being a first cut and all
The idiots at the store across the street from me mislabel the prime steak as choice ALL THE TIME!!! You can tell just by looking at it. I got 1.47 pounds (2) NY stripes for $14.27 like 5mins ago.
Would ya look at it!?
C'mon, just look at it! :)
select grade seems the better option to me, and I have eaten kobe/waygu multiple times. ai have also eaten other animal meats that seem to have less fat than the select that are still delicious. maybe the choice/prime cuts are better options for poorly skilled cooks and chefs?
What about meet color
Walmart Choice steaks are the bomb
"C̶h̶o̶i̶c̶e̶ ̶o̶r̶ ̶P̶r̶i̶m̶e̶, Wagyu or don't waste your time."
OK Richie rich
@@ansarnisar7442 Walmart also sells Wagyu now :)
Just cut the fat slabs off regular steak and tell everybody its Wagyu aka beef bacon.
The fat is where it's AT!
camera work on this video is not good. cant see the marbling very well on my phone. maybe a more square on clips would have made it better informative for the eyes
A lot of the inner muscular though can be very tenuous...... and you can feel that when it's raw..... will it break down as much because I found it doesn't..... maybe I'm doing something wrong
Might be a silly question but ..Isn’t the point of eating a steak to get more meat? Why is the steak with more fat in the muscles better? Technically you are getting less meat for your money.
I think it’s that the marbling leaves the meat more tender when you cook it, versus the meat with little fat can be dry and tough, depends on the cooking method though
Horrible camera views.
Terrible camera work lol unhelpful
I prefer the sweat I prefer to lean meat over the fat I always have. And I’m a wipe on the other hand she loves the fat. I love the lane don’t get me wrong I will lead a prime or choice but if I had my choice I will to select.
That select New York strip steak looks like a sirloin steak.
Choice steaks at Costco look better than the prime in this video
Its Lee Syat
The ibp Choice grade is selling for 70 euros / kilo here in Athens, Greece and the Prime for 80 euros/kilo....😱
Don't fall for the prime scam.
My tastebuds must have been inherited from Neanderthals! I buy select steaks, cook them myself the same way every time, and I LOVE how they turn out. I’ve had choice and prime at restaurants - if the menus were truthful - and they were delicious, too. But the ones I make at home are certainly close or tied with the restaurant steaks. Go figure!!
choice has a better taste
When someone says restaurant steaks taste better 🤨
I don’t discriminate against any cattle. The are all my choice.
You are not all correct. Did you study Agriculture did you research how US meat comes from and slauter houses?
Grass fed is superior to Grain fed Beef it might have less flavour but it's better for you.
There is something lower the select grade and it’s sucks
only prime or prime dont waste your dime
You are talking about INTRAmuscular fat, NOT INTERmuscular fat. INTRA means "in the middle" (of the muscle, in this case). INTER means "between". The rind of your steaks is INTERMUSCULAR fat. If you're setting yourself up as an expert- do your grammatical homework.
Close up camera angles were terrible.
Stevie Wonder tries his best with the camera....
Funny how the prime steak is not even a center cut from the loin. Steak like the other two
Yeah, it’s got a big chunk of sirloin in there.
Once a beef carcass grades USDA Prime any cut from that carcass can be labeled USDA Prime, even its chuck roast. (retired Cargill)
Select looks like better quality.
Like in people fat isn’t good, the better shape the higher quality muscle. Depending on fat for flavor is not the way to go. Also it doesn’t taste that good. The flavor comes from quality meat and the seasoning whether just salt or other seasonings and how you cook it. Let’s live quality people and live the best we can.
Not at all. First of all steaks with higher marbling are more caloric but also have a higher nutritional value in vitamins and some minerals. Second its definitely not the only influence but it is the major one on flavour and tenderness.
That's intramuscular fat, not intermuscular fat.
Pick steak without the fat to lose weight.
That's a really bad angles of videotaping, could have been better.
Prime is the top one. I work in a restaurant.
that prime steak is not even close to being prime.
What’s up with the camera angles? Great info but terrible video.
Sometimes you can find choice steaks that are better marbled then prime.
Either way it all ends up as shit in our toilets....
Camera man failed
Thx for this comment, we showed him this when we fired him yesterday. We only want the best for our audience.
I thought it was select, prime, choice being the best?
No.
get another camera man.
Halal is best and bloodless
Worst camerawork ever
But the intention is to eat beef why would you want fat in it?