I got a bone in Prime Prime Rib roast for Christmas dinner at $13.99/lb. Is that a good price? The reason I ask is they had an extra whole prime roast and if that price was good I might pull the trigger and get another one.
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Living in highly, highly populated areas has its benefits.💸
However that was at Costco. The next day I saw that same exact piece of meat at Von's grocery store... 3 miles from Costco for $19.99 per pound.
One must shop around.ðŸ‘ÂLast edited by Breadhead; December 23, 2015, 01:45 AM.
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Breadhead you and I probably visit the same Costco since we live in fairly close proximity (well, you live in, i work in). The "bulk" prices on great meat have been darned good lately.
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We get a similar price here at Costco but I prefer the high Angus roasts at my local grocery store which are the same price or a little cheaper and often better tasting. That's why I cook so much steak.
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Angus has to be Prime or upper Choice grade beef. Meathead does a pretty good job of explaining the ratings here: http://amazingribs.com/recipes/beef/...ef_grades.html
I don't just go by the rating. I look for marbling. At my local grocer I've seen Angus steaks that looked like they were mid choice grade and Angus steaks that would give a nice Wagyu steak a run for its money. I pick the ones that look like they are prime grade. =)
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David Parrish ...
From Meathead's explanation...
Certified Angus Beef. The Certified Angus Beef (CAB) brand is a trademarked brand designed to market quality beef. To wear the CAB logo, the carcass is supposed to pass 10 quality control standards and CAB must be either USDA Prime or one of the two upper sublevels of USDA Choice. Most of it is USDA Choice. CAB costs a bit more because the American Angus Association charges a fee to "certify" the steers and higher markups take place on down the line.
Interestingly, CAB does not actually certify that the beef labeled Certified Angus Beef is from the highly regarded Angus breed. Their major control is that the steer must have a black hide, which is a genetic indicator that there are Angus genes in the steer, but not a guarantee.
Ok... Now I get it.
I did notice a picture you posted of Angus beef said choice grade and the price seemed a little high.
Now... Next time I see Angus beef I'll grade by the marbling content and the price per pound. I think those that sell Angus beef have failed in their marketing of that grade of meat. Until you explained it I had no clue what Angus meant.
Thanks for bringing me up to speed.😎Last edited by Breadhead; December 24, 2015, 06:55 PM.
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You bet Breadhead. The moral of the story is you need to have a good eye and pick the best steaks in the case.
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Rotate often. At max searing power the SnS will give each side a nice sear in only a minute or two. I usually turn my roasts every 30 seconds until each side looks nice and dark brown.
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Thanks! David Parrish I hope you and your family have a wonderful holiday!
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Founding Member
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- Pierre, SD
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1987 Weber Kettle (Still going!)
2004 Cookshack Smokette (The original!)
2012 Weber Genesis (Wonderful for steaks and chops!)
2014 Pit Barrel Cooker (Lovin it!)
Thermoworks Thermapen
Thermoworks Mini Handheld Thermocouple & Meat Needle Probe
Various other wireless remote thermometers
Beer...Bud Light (Timeless)
Pulled the trigger on the 2nd prime prime. Half cut into 1.5" ribeyes and half as a prime rib roast. Had them cut the ribs off for smoking later. It's going to be a Merry Christmas!
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