First Attempt.

[Gene Leo]

Looks great! To me, that does look like choice.. Remember, the usda range is pretty significant.. So a highly marbled choice may fall into the low end prime. High end steakhouses usually buy up the upper scale usda prime. So a low end choice can be similar to high end select. It’s important that you inspect the meat in the packer to look for the desired marbling..

[Ron Pratt]

It takes some practice, but I just assumed you cut that huge fat lip off. While some of that lip is very tasty when aged, I always trim the obvious excess lip off before I even start the aging, but then after steaking it out then it becomes more obvious! My advice is get back on that cow and RIDE!!! Ron

[steven myers]

quote nyc2socal” post=6969:

Looks great! To me, that does look like choice.. Remember, the usda range is pretty significant.. So a highly marbled choice may fall into the low end prime. High end steakhouses usually buy up the upper scale usda prime. So a low end choice can be similar to high end select. It’s important that you inspect the meat in the packer to look for the desired marbling..

Yep, you’re probaambly right. I didn’t pick it out, my boss got it while I was working.
And Ron, Of course I trimmed off the fat. It was only about half or so that needed it.
I am going in the AM to get a couple more. These, are All Mine. We’ll see what is available, but the rib loin is going 45 days. If possible, I want a strip and a sirloin, preferably a whole sirloin.
I think I am hooked.

[Ron Pratt]

Good – I have posted here several times over the last 5 years that I buy my sub-primals at SAMs! What I have learned is to go there like on Monday mornings after 10AM when they have re-stocked the bins. Here anyway that means that there are 25 to 30 cryovac packages to choose from. I then take my time and inspect most every one of them looking at the telltale large ends for the marbling. When I find one I think might work I go ahead and put it in my cart. Then I keep looking and YES I do change out when I find a better one! BTW at least at SAMs their packages state a 2″ LIP which means no less than a 2 to 3″ lip of fat which I trim down before I even seal in a UMAi Dry® bag. Better luck – to your satisfaction – next time! At least your Mother thinks you are KING of AGED beef! Take pride in THAT my friend! Ron

[steven myers]

Yep, Ron, you nailed it. I went today and they were pretty bought out, but I found a great piece, in spite of only having 4 to choose from. Should have waited, but Mother dear wanted to go and re-up on home & bath products. So, I drove her there.
Got a 20# Choice, Very well marbled, and has very little fat cap. I like the idea of being able to go straight from cryobag to dry bag. I’ll bag it after church tomorrow.
Got two in the hot tub. The moment of truth is nigh.
Thanx for your help, again.

[Mark E Schneider]

Great thread. I enjoyed every word. One or two things to think about/discuss. First, I buy the lower cuts of meat on purpose. They age up fine and they cost a lot less. I sometimes buy at Sam’s, but if you have a Restaurant Depot near you, they have many more to choose from in both Select and Choice. They have Angus also. Secondly, I may be doing it wrong, but I trim the entire cut after taking it out of the bag, before cutting it into steaks. Then I might only have to make minor trims to the steaks that I’m cooking or freezing. I’ve done maybe a dozen strips and rib eyes over the past year or two. Never, never had a disappointing age. Shortest was 21 days and longest was 37, I have a strip and a rib eye in now. I put them in at the same time and will be taking them out at different ages. Cut those steaks thick too.

[steven myers]

Thanx for the input.
I am a good cook. The one truism I have found to be most helpful in making great meals, is that great food requires great ingredients. I got a Choice Angus 20 pounder aging now. I’ll likely never see a “Prime” rib loin, so I look for a good “Choice” sub primal.
I prefer to trim after cutting steaks. It seems easier to do, when you can see where the trim stops, and the meat starts. That said, I should have cut off the fat, before packaging.
If I could get a really good price on a good select, I’d have no problem aging it. But it was less than 1 dollar per pound difference in the two cuts. For that little difference, I’ll take the choice.
Looking for a whole sirloin. My Sam’s Club says they never get the whole loin, just the top. I want the bottom so I can have the Tri Tip.
Guess I’ll keep looking. I’ll find one, you betcha.

[Ron Pratt]

Tiny1 – I live near Peoria, IL, a mid-West city with a population of 110K and a SMSA of 325K. I could never find a tri-tip either and I gave up asking at grocery stores after always getting that deer caught in the head lights look OR being lead to the meat bin where the guy would point to a beef roast and say that is what a tri-tip is – WHICH it wasn’t!

After a while I decided to seek out a local small butcher shop and I recited my usual “Hi’ I’m looking for a tri-tip. Got any?” The owner looked surprised at first and said “I keep them for myself and for my kid’s families but if you want one I’ll sell you one!”

My advice is look around!
Ron

[steven myers]

My Grandfather was from Thompson, outside Fulton. Been 40 years since I was there.
Yep, that is what I do. Been looking for years. I live in rural NC, and have to travel 30 minutes just to see a Sam’s Club. Local butchers are hard to find.
I did find one, who works out of a convenience store, who has what he called a Tri Tip Steak. It was thin, very thin.
I have a local farm here. I am gonna try them.
Thanx again.

[Gene Leo]

I remember when I first moved out to California many moons ago, and never in my life had heard about a Tri-Tip. I had one friend who said “enjoy the tri-tip” and I had no idea what he was talking about!! Well, in CA, you can get tritip at ANY supermarket! 🙂

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