Text 33118, 203 rader
Skriven 2010-01-04 07:11:00 av Dave Drum (1:124/311)
Kommentar till en text av DALE SHIPP
Ärende: Prime Rib
=================
-=> Dale Shipp wrote to Dave Drum <=-
GJ> I wonder what Prime Rib is called in Australia?
JW> I hate that name. It is really rib roast or standing rib roast. It is
JW> the cut from the sixth to the twelfth rib.
DD> But, it's not "prime" rib roast if it comes from "good" or "utility"
DD> graded beef. Technically not even from "choice" - although choice is a
DD> lot closer to "prime" than the others. Often the market reports when
DD> giving the numbers of cattle at the stockyards give "Canners &
DD> Cutters", "Utility", "Good", and lump "Choice & Prime" together. And
DD> once in a while a "Bologna Bull". Bv)=
DS> Do you have info on what percentage of cattle end up in each category?
The numbers from the market report are approximate numbers, based on the
reporter's eye or the cattle buyer's eye as to what the animal(s) will grade
under the USDA grading system. So, that set of numbers is just an
pproximation.
All beef cattle processed by commercial operations in the US are USDA
inspected.
But, grading is an optional, paid for by the marketer, service from the USDA.
The
inspectors are the ones who put those purple indelible stamps (usually) on the
fat caps of graded beef that you buy at the stupormarkup.
My sources say that only 2% of all cattle end up in the "prime" category.
DS> I'm pretty sure that our normal supermarkets get choice and good. On
DS> rare occasions I have seen prime grade. I suspect most of the prime
DS> grade goes to the restaurant trade. Any idea where the grades less
DS> than good end up? Other than pet food, that is.
Well, research shows me that the former "good" grade has been renamed "select".
Me and the farmers around here still call it "good" however. The gummint, as
gummints always do, says "select" on its reports.
Select is a marketroid term AFAICS and another example of gummint agencies
kow-towing to commercial interests.
The next two grades "standard" and "commercial" frequently wind up in your
ground beef or as "store-brand" beef cuts. Often as pre-cut stew meat, etc.
The other, lower, grades don't get into the retail end of the food chain much
except as ground beef or as ingredients in Campbell's soups, Dinty Moore's Beef
Stew, pot pies, etc.
Here is a quick chart I downloaded and formatted to post here ... others may be
interested, too. I have included URLs to a .PDF file (largish) that explains in
more depth what I have skimmed here as well as the source of the chart I
re-formatted in its native format.
-+-
Within a maturity group, marbling (the amount and distribution of intramuscular
fat) within the ribeye is the primary determinant of USDA Quality Grade.
Visual evaluation of marbling in the ribeye (at the 12th rib cross-section) are
related to differences in eating quality of beef. Beef cuts with high levels
of marbling are more likely to be tender, juicy and flavorful than the cuts
with very low levels of marbling. Studies suggest that beef from carcasses
grading at least USDA Select are likely to acceptable in eating quality for
most consumers.
Prime grade - is produced from young, well-fed beef cattle. Only 2% of the beef
in the U.S. is graded Prime. It has abundant marbling and is generally sold in
restaurants and hotels. Prime roasts and steaks are excellent for dry-heat
cooking (i.e., roasting, broiling, and grilling).
ø Choice grade - is high quality, but has less marbling than Prime. Choice
roasts and steaks from the loin and rib will be very tender, juicy, and
flavorful and are, like Prime, suited to dry-heat cooking. Many of the less
tender cuts, such as those from the rump, round, and blade chuck, can also be
cooked with dry heat, but be careful not to overcook them. Using a meat
thermometer takes the guesswork out of cooking and assures a safe internal
temperature: 145 ° F is medium rare; 160 ° F, medium; and 170 ° F, well done.
Choice Grade is also subdivided further by Yield Grades.
Yield Grade 1 is the best.
Yield Grade 5 is the "Least" best.
ø Select grade - is very uniform in quality and normally leaner than the higher
grades. It is fairly tender, but, because it has less marbling, it may lack
some of the juiciness and flavor of the higher grades. Only the tender cuts
(loin, rib, sirloin) should be cooked with dry heat. Other cuts should be
marinated before cooking or cooked with moisture to obtain maximum tenderness
and flavor.
ø Standard and Commercial grades - frequently are sold as ungraded or as "store
brand" meat.
ø Utility, Cutter, and Canner grades - are seldom, if ever, sold at retail but
are used instead to make ground beef and processed products.
Percent of Intramuscular Fat For USDA Quality Grades
% IM Fat USDA Quality Grade ° Marbling
11% & Above Prime+ Abundant 00-100
9.5% - 11% Primeø Moderately Abundant 00-100
8% - 9.5% Prime- Slightly Abundant 00-100
7% - 8% Choice+ Moderate 00-100
5% - 6% Choiceø Modest 00-100
4% - 5% Choice- Small 00-100
3.5% - 4% Select+ Slight 50-100
3% - 3.5% Select- Slight 00-50
2.5% - 3% Standard+ Traces
2.5% & Below Standard- Practically Devoid
Less than 2% (two percent) of ALL beef is graded USDA Prime!
Information gleaned from: http://tinyurl.com/prime-choice
(www.askthemeatman.com/usda_beef_quality_grades.htm)
For a good PDF file by the National Cattlemen's Beef Association go here:
http://www.askthemeatman.com/pdf%20files/Beef%20Grades2.pdf
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Steakhouse Steaks
Categories: Beef, Sauces, Cheese
Yield: 2
2 (10 oz ea) filet mignon
2 tb Oil
1 tb Fleur de sel
1 tb Coarse cracked black pepper-
- corns
2 tb Unsalted butter; room temp
MMMMM------------------ROQUEFORT-CHIVE SAUCE------------------------
1 1/2 c Heavy cream
2 oz Roquefort cheese; crumbled
- (4 oz w/rind)
1/2 ts Kosher salt
1/4 ts Fresh ground black pepper
1 tb Chopped fresh chives
Recipe courtesy Ina Garten, 2008
FOR THE SAUCE:
Bring the heavy cream to a boil in a small heavy-bottomed
saucepan over medium-high heat. Cook at a low boil,
stirring occasionally, until the mixture has become thick
and creamy, about 20 minutes. Remove the pan from the heat,
add the cheese, salt, pepper and chives and whisk rapidly
until the cheese melts.
Make 4 Servings
FOR THE STEAKS:
Preheat the oven to 400øF.
Heat a large, well-seasoned cast iron skillet over high
heat until very hot, 5 to 7 minutes.
Meanwhile, pat the steaks dry with a paper towel and brush
them lightly with oil. Combine the fleur de sel and cracked
pepper on a plate and roll the steaks in the mixture,
pressing lightly to evenly coat all sides.
When the skillet is ready, add the steaks and sear them
evenly on all sides for about 2 minutes per side, for a
total of 10 minutes.
Top each steak with a tablespoon of butter, if using, and
place the skillet in the oven. Cook the steaks until they
reach 120øF for rare or 125øF for medium-rare on an
instant-read thermometer. (To test the steaks, insert
the thermometer sideways to be sure you're actually testing
the middle of the steak.)
Remove the steaks to a serving platter, cover tightly with
aluminum foil and allow to rest at room temperature for 10
minutes. Serve hot with Roquefort Chive Sauce on the side.
Serves: 2 servings
Copyright Television Food Network, G.P., All Rights Reserved
MM Format by Dave Drum - 01 January 2010
Uncle Dirty Dave's Archives
MMMMM
ENJOY!!!
From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider
... The important thing is not to stop questioning. - Albert Einstein
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