Restaurant Depot currently has NY Prime loins for $2.99 a pound, and since I had never heard of them being this inexpensive I went out and bought one. I butchered out some Manhattan steaks and a couple of roasts and I have a roast on my Mak 2 star now.
During my research on how to butcher the loin, I found a term I hadn't run across before. "No roll" apparently means the meat supplier hasn't bothered to have the meat graded, and this is usually because the meat isn't prime or choice, and so it isn't worth having it graded. Sure enough, the RD flyer says "no roll" in the ad for the loin. I have had a couple of bad experiences with select grade briskets, and so now I'm wondering if I've wasted my money and time. I guess I'll find out in a few hours.
Have you had any experience with "no roll" cuts of beef? The meat looked pretty good and had some great marbling within the structure of the muscle. But because the meat is "no roll", I have this image in my mind that the cattle were somehow abused or treated in a way that would let the supplier not pay for USDA grading.
Thanks for your insight!
- Chris
During my research on how to butcher the loin, I found a term I hadn't run across before. "No roll" apparently means the meat supplier hasn't bothered to have the meat graded, and this is usually because the meat isn't prime or choice, and so it isn't worth having it graded. Sure enough, the RD flyer says "no roll" in the ad for the loin. I have had a couple of bad experiences with select grade briskets, and so now I'm wondering if I've wasted my money and time. I guess I'll find out in a few hours.
Have you had any experience with "no roll" cuts of beef? The meat looked pretty good and had some great marbling within the structure of the muscle. But because the meat is "no roll", I have this image in my mind that the cattle were somehow abused or treated in a way that would let the supplier not pay for USDA grading.
Thanks for your insight!
- Chris
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