Grade of steaks

[bbhero]

Always go through the steaks that are on sale.

Only 2 percent of beef is graded Prime. Lots and lots of marbling... And it costs money to play the game.

Next below that is top choice grade A. Good marbling and again a bit more money than Choice grade A beef.

The Choice beef grade A.

Now.... Choice grade A beef is good. However... You can find gems in this section of beef. This steak I got tonight was in the Rancher aka Choice grade A beef section at Harris Teeter. Yeah I culledd through 7-8 packages... This steak is certainly Top Choice grade A beef. And not too far off from being prime grade A beef. Not too shabby. So take a look through the Choice beef in your beef counter. You can find great steaks at a lower price.

 

[#18FAN]

You could also be lucky to have neighbors who raise Wagu Angus cross and buy local.

 

[Malo83]

Always stop at Harris Ranch when out that way, Hwy 198 and I-5.
https://www.harrisranchbeef.com/

 

[atikovi]

Haven't had a steak in over 10 years. If I try to make it myself, it's like chewing rubber. Used to be chain steak houses called Ponderosa and Bonanza years ago that were pretty good. Remember the $6 ribeye platters with all you can eat salad bar probably 20 years ago. Can't see spending $15-$20 for a restaurant steak today.

 

[bbhero]

You could also be lucky to have neighbors who raise Wagu Angus cross and buy local.
View attachment 78618

Ain't that lucky man....

However... That is a great example of Prime graded beef right there.

I have seen Prime graded steaks in my stores.

And. Prime grade burger.... And that makes great cheeseburgers.

 

[bbhero]

Haven't had a steak in over 10 years. If I try to make it myself, it's like chewing rubber. Used to be chain steak houses called Ponderosa and Bonanza years ago that were pretty good. Remember the $6 ribeye platters with all you can eat salad bar probably 20 years ago. Can't see spending $15-$20 for a restaurant steak today.

I just paid $10 for my ribeye pictured above. And it was over a pound plus. Think it was 22 ozs.

 

[bbhero]

Finished product ...

Quite good. High indirect heat cook 50 minutes.

 

[AutoMechanic]

We go to Sam’s Club or BJ’s for our meat steaks , ground beef, etc and usually it’s Grade A we get because we can’t afford the other but to me all of it looks good cause I love steaks lol. We go to those places because it’s generally cheaper since we have to buy at least 3 but more if my sister and her family come over and I can normally eat two so if we get a pack of 4 I get two if we have more people I get one. So either way there is no waste. Bad part is you can’t watch them pack them or see one side of the steaks like you can at places like Kroger and Fresh Market and stuff. I’d love to have that steak you pictured cooked up medium rare with a little seasoning .

 

[Snagglefoot]

When my son is in town we pick up Alberta beef T Bones.

 

[Nick1994]

Grocery store steaks this past year have been absolutely disgusting.

Just got some from Costco that were awesome.

 

[Quattro Pete]

If I try to make it myself, it's like chewing rubber.

Sounds like you're overcooking it.

You need very high heat and short grilling time.

 

[bbhero]

Grocery store steaks this past year have been absolutely disgusting.

Just got some from Costco that were awesome.

Interestingly that grocery store steaks in my stores have been outstanding... Including Prime steaks being available at Harris Teeter. And Prime ground beef too.

 

[samven]

Years ago, maybe 40 the supermarkets only carried Prime and Choice, I had no idea there were any other grades. Then I started noticing Select. I thought it was a store grade, but the Prime started getting harder to find. Now finding Prime is difficult in most chain supermarkets and Choice and Select dominate and the choice does not look that great at many places and they want $14/lb for it. Thats when I quit buying steak.

 

[bbhero]

Sounds like you're overcooking it.

You need very high heat and short grilling time.

High heat being key. . And definitely don't cook too long.

High Indirect high heat works very well too.

The grill top this evening got hot enough where it burned my hand. Had to use a mit on my hand.

 

[ecotourist]

We don't buy Costco steaks because they're bladed.

Blading would indeed make a steak more tender but if there happened to be surface contamination (rare, but it could happen) blading would push the contamination into the steak. And unless you cooked it right through (which would itself be a tragedy) you're at risk for "hamburger disease". And we don't need that.

So we pay more for beef at the local grocery store. Sorry Costco.

 

[bbhero]

Years ago, maybe 40 the supermarkets only carried Prime and Choice, I had no idea there were any other grades. Then I started noticing Select. I thought it was a store grade, but the Prime started getting harder to find. Now finding Prime is difficult in most chain supermarkets and Choice and Select dominate and the choice does not look that great at many places and they want $14/lb for it. Thats when I quit buying steak.

Yeah it can be tough finding good steak.

I got mine today on sale for $7.99 a pound.

Choice grade A can be really good if... The steak is marbled well.

 

[atikovi]

Sounds like you're overcooking it.

You need very high heat and short grilling time.

Then the outside turns to charcoal and the inside is raw.

 

[spasm3]

Then the outside turns to charcoal and the inside is raw.

Thats about how i like mine! You need 600F up to 1000f sear them decently

 

[mccandish]

We don't buy Costco steaks because they're bladed.

Blading would indeed make a steak more tender but if there happened to be surface contamination (rare, but it could happen) blading would push the contamination into the steak. And unless you cooked it right through (which would itself be a tragedy) you're at risk for "hamburger disease". And we don't need that.

Then the outside turns to charcoal and the inside is raw.

You both need a sous vide machine - perfect steaks edge to edge.

 

[JavierH19]

Haven't had a steak in over 10 years. If I try to make it myself, it's like chewing rubber. Used to be chain steak houses called Ponderosa and Bonanza years ago that were pretty good. Remember the $6 ribeye platters with all you can eat salad bar probably 20 years ago. Can't see spending $15-$20 for a restaurant steak today.

cant be that hard to make a steak right.