Top Grades Of Beef

[KendrellJones]

I recall a discussion some time ago where someone said the best grades of beef all get sent to fine restaurants, etc. Is this true?

Is what we could get in say a Publix, second rate to that of a good steakhouse?

[TheGator]

US Prime is served in top restaurants. I think grocery stores can sell it, but typically the stores lose money on it because of the price and lack of demand.

[fbgator27]

Publix does not sell the top grade of beef. That would be Prime. They sell Choice. There are some stores that sell Prime ie. Whole Foods. The Piggly Wiggly down the street sells Prime beef and even dry ages some, but its not your average pig. Its usually more than most would pay for a steak $25-30/ lb.

[ufhomerj31]

Check for w local butcher.
prime a good however i like aged steaks the best.

[jsc28]

Publix does sell some Prime beef, but it depends on your specific store. You have to check with each location.

[GolphinGator]

I may be wrong but I think the very high end restaurants buy US Prme and also cure and age it before selling it.

I am sure some of the very best never leaves the ranch or farm.

[TheGator]

Originally Posted by GolphinGator

I may be wrong but I think the very high end restaurants buy US Prme and also cure and age it before selling it.

I am sure some of the very best never leaves the ranch or farm.

I am not aware of the restaurants aging it, it is bought aged from the food providers.

Most, if not all restaurants, do not have the ability to age it or carry it in stock for that long.

[toon66]

Originally Posted by TheGator

I am not aware of the restaurants aging it, it is bought aged from the food providers.

Most, if not all restaurants, do not have the ability to age it or carry it in stock for that long.

Only a few come to mind. Bern's here in Tampa. Peter Luger in Brooklyn. David Burke's in Chicago.

[TheGator]

Originally Posted by toon66

Only a few come to mind. Bern's here in Tampa. Peter Luger in Brooklyn. David Burke's in Chicago.

I would double check. I think that is a marketing gimmick.

I have worked in high end steak houses that sold aged beef. It comes from the food providers. Maybe they do, but their food costs would go through the roof.

It is not cost effective for a restaurant to do that.

To age beef, it has to hang from a rack, and/or sit on a rack for 21 days, or however long they are stating. That is a lot of beef for a restaurant to just sit in storage.

That is expensive for a restaurant to buy coolers that can age that amount of beef. It is also sq ft that is added to their lease space, which could be used to for more tables.

Restaurants buy the cuts of beef directly from the producers individually wrapped. It creates less spoilage and it is more cost effective.

To keep food costs down, typically restaurants do not store food more than a few days and certainly no more than a week.

[toon66]

Originally Posted by TheGator

I would double check. I think that is a marketing gimmick.

I have worked in high end steak houses that sold aged beef. It comes from the food providers. Maybe they do, but their food costs would go through the roof.

It is not cost effective for a restaurant to do that.

To age beef, it has to hang from a rack, and/or sit on a rack for 21 days, or however long their are stating. That is a lot of beef for a restaurant to just sit in storage.

That is expensive for a restaurant to buy coolers that can age that amount of beef. It is also sq ft that is added to their lease space, which could be used to for more tables.

Restaurants buy the beef directly from the producers individually wrapped. It creates less spoilage and it is more cost effective.

To keep food costs down, typically restaurants do not store food more than a few days and certainly no more than a week.

http://www.nytimes.com/interactive/2...ooms-pano.html


http://www.thecoolist.com/berns-stea...steak-chiller/

http://www.chicago-neighborhoods.com...ging-room-tour

[apkgator]

Originally Posted by TheGator

I would double check. I think that is a marketing gimmick.

I have worked in high end steak houses that sold aged beef. It comes from the food providers. Maybe they do, but their food costs would go through the roof.

It is not cost effective for a restaurant to do that.

To age beef, it has to hang from a rack, and/or sit on a rack for 21 days, or however long they are stating. That is a lot of beef for a restaurant to just sit in storage.

That is expensive for a restaurant to buy coolers that can age that amount of beef. It is also sq ft that is added to their lease space, which could be used to for more tables.

Restaurants buy the cuts of beef directly from the producers individually wrapped. It creates less spoilage and it is more cost effective.

To keep food costs down, typically restaurants do not store food more than a few days and certainly no more than a week.

You are right about the factors/costs...bt there are numerous high end steakhouses that do age their beef. Some dry age, some wet age. There is one place that even has walls lined with salt to even further enhance flavor.

[g8rchica]

Prime

[toon66]

Originally Posted by apkgator

You are right about the factors/costs...bt there are numerous high end steakhouses that do age their beef. Some dry age, some wet age. There is one place that even has walls lined with salt to even further enhance flavor.

David Burke's does this as well as Council Oak.

[og8trz]

If you want facts e-mail ashley@floridacattlemen.org

[rburnett]

Originally Posted by TheGator

I am not aware of the restaurants aging it, it is bought aged from the food providers.

Most, if not all restaurants, do not have the ability to age it or carry it in stock for that long.

jeff ruby's in cincinnati dry ages in the actual restaurant.

[bakaduin]

The USDA grades beef based on marbling and age of animal at slaughter. The five grades you are likely to come in contact with.

They are (in decreasing order of quality):
Prime
Choice
Select
Standard
Commercial

As far as super markets go you are going to find Choice and Select for the most part. Perhaps at a higher end grocery store you may find Prime but mostly you get that at high end restaurants.

As far as Standard and Commercial, you don't see those often because it doesn't pay to get them graded out. These are the kind of steaks you get at Golden Corral and Iron Skillet.

[GolphinGator]

I will say that I have no idea the grade but have never bought a bad steak from Wards here in Gainesville. And they will cut it any way you want it.

[BillGator97]

Arguably the best steakhouse in Chicago is Gibson's, and they have their own grade of Prime Angus beef:

http://www.gibsonssteakhouse.com/usd...-pages-350.php

[toon66]

Originally Posted by BillGator97

Arguably the best steakhouse in Chicago is Gibson's, and they have their own grade of Prime Angus beef:

http://www.gibsonssteakhouse.com/usd...-pages-350.php

I am a fan of Gibson's, particularly the bar. However, give David Burke's at The James Hotel a try. It is quite excellent, as well.

[oldgator]

the best steak houses do one of the following
--their best person visits ranches, etc to get first 'dibs' on best cattle before they are even put on the market
--a few steakhouses have their very own cattle that they have raised per specific protocols

in addition to 'grades' of beef there is also type of cattle. I for one would prefer a slightly lower 'grade' Kobe to a prime of most any other type

The Publix near me has prime on regular basis available.

-----
given the popularity of BBQ pork(babybacks, Boston Butt, etc) I 've wondered for a while why some farm doesn't try to develop a pig version of Kobe cattle. Of course Kobe cattle developed over hundreds of years. But given today's understanding gotten from studying Kobe. You'd think some farm would seek to develop a very high end pig that could be sold to the finest BBQ restaurants/high end restaurants