Re:Newbie Question

[Ron Pratt]

doctordun wrote:

quote :

Ok, here is another one:

Since there is big dollar a pound difference between prime, choice and select ribeye, would I gain that much dry aging a prime versus another grade?

…

Albert,

Where I live I can not buy prime sub-primals so the best I can do is choice. If I had the option like you do I’d start with prime!

I am convinced though that the rating of a whole carcass is subjective at best and considering volume and time the rater is more likely to be influenced by the “lot” of beef being slaughtered vs. individual carcasses. In fact I believe the beef designed to be graded prime are raised that way and are segregated in the slaughterhouse.

OTOH the best I can do is to shop at SAM’S when they routinely have 18 to 24 choice sub-primals to sort through. I carefully inspect each one for the tell-tale marbling revealed on the ends. This method – though tedious – works for me!

Ron