G
Guest
Guest
Fellow Meat Heads,
Many are aware that the USDA beef grades: "choice," "select," or the (rarely seen, highest) "prime" have to do with the amount of wispy strands of white fat running through the uncooked cut in question.
USDA grade ranking, from highest to lowest (prime, choice, select) generally reflect what the steers ate before slaughter. Steers grazing primarily on grass before slaughter are lean: "select." Those that ate a fattier, more expensive, corn or other premium fat-producing grain are more typically graded "choice." And then there are the USDA "prime" cattle, who dine exclusively on french toast, butter, with warm maple syrup (just kidding, you get my point).
Go see the prolific "marbelling" in the rare place that sells prime beef in your area.
But should we care about the USDA grading of a piece of chuck, brisket or other tough meat? A tough cut cooked for long periods (to relatively high temperatures) will render so much of that wispy marbelling right into the water pan, well done.
A prime filet mignon is wasted well done. So is a good tri-tip, as the marbelled fat is similarly rendered out.
I believe what makes a (formerly regarded as junk-meat) brisket so wonderfull is all the "soup bone" liquid collagen stuff rendered INTO THE MEAT during a long cook, together with some WELL-TRIMMED THICK but tender strands of fat (as opposed wispy strands of "marbelling").
Given this, for our slow-smoked purposes is a "Choice," very-well cooked brisket any better than a "Select" one costing a fraction of the price? Are we wasting our money on "Choice" brisket?
Dave
Many are aware that the USDA beef grades: "choice," "select," or the (rarely seen, highest) "prime" have to do with the amount of wispy strands of white fat running through the uncooked cut in question.
USDA grade ranking, from highest to lowest (prime, choice, select) generally reflect what the steers ate before slaughter. Steers grazing primarily on grass before slaughter are lean: "select." Those that ate a fattier, more expensive, corn or other premium fat-producing grain are more typically graded "choice." And then there are the USDA "prime" cattle, who dine exclusively on french toast, butter, with warm maple syrup (just kidding, you get my point).
Go see the prolific "marbelling" in the rare place that sells prime beef in your area.
But should we care about the USDA grading of a piece of chuck, brisket or other tough meat? A tough cut cooked for long periods (to relatively high temperatures) will render so much of that wispy marbelling right into the water pan, well done.
A prime filet mignon is wasted well done. So is a good tri-tip, as the marbelled fat is similarly rendered out.
I believe what makes a (formerly regarded as junk-meat) brisket so wonderfull is all the "soup bone" liquid collagen stuff rendered INTO THE MEAT during a long cook, together with some WELL-TRIMMED THICK but tender strands of fat (as opposed wispy strands of "marbelling").
Given this, for our slow-smoked purposes is a "Choice," very-well cooked brisket any better than a "Select" one costing a fraction of the price? Are we wasting our money on "Choice" brisket?
Dave