DATsBBQ said:A butcher once told me that a tenderloin is a tenderloin and a brisket is a brisket and not to spend the extra $$$ for Choice version of either. I've found it to be sound advice. Just my .02
LowRent said:When it comes to grillable cuts, my experience is that Prime is better than Choice. Don't know that I've ever purchased Select grillables, but, I probably have without knowing.
Now, when it comes to 'cue, I could believe that it makes less difference or, conceivably, that the lower grades could have more connective tissue, etc, and maybe even be better for 'cue. But, I'm speculating about something I know very little about.
Kloset BBQR said:LowRent said:When it comes to grillable cuts, my experience is that Prime is better than Choice. Don't know that I've ever purchased Select grillables, but, I probably have without knowing.
Now, when it comes to 'cue, I could believe that it makes less difference or, conceivably, that the lower grades could have more connective tissue, etc, and maybe even be better for 'cue. But, I'm speculating about something I know very little about.
That's what I'm saying low rent. Worse is better for Q! (if you're cooking low and slow that is).
Kloset BBQR said:Oh I'm sure!
LowRent said:Kloset BBQR said:Oh I'm sure!
Probably, but, come on, let's just think about this. What are the chances of you & me both being wrong?
Kloset BBQR said:LowRent said:[quote="Kloset BBQR":irjgqtg2]Oh I'm sure!
Probably, but, come on, let's just think about this. What are the chances of you & me both being wrong?
DATsBBQ said:A butcher once told me that a tenderloin is a tenderloin and a brisket is a brisket and not to spend the extra $$$ for Choice version of either. I've found it to be sound advice. Just my .02
brian j said:fwiw... if you have been cooking wally world briskets you have been cooking select.
brian j said:fwiw... if you have been cooking wally world briskets you have been cooking select.
Got to side in with Larry on this one. On the wholesale level brisket and roasts are referred to as "end cuts" and generally do not rate a higher price based on a higher grade because as the grade and therefore the fat content rises...the yield is lowered..thusly lowering the profit margin of the bbq joints who peddle the things for a living..which in turn lowers the demand. Lot of bbq joints out there which prefer whut is called "no roll" meaning they have not been graded at all. They tend to be the cheapest since there is no cost involved in grading them and they tend to be at least as lean or leaner than select and therefore provide the greatest yield. Guess the moral of the story is to cook whut you like (I prefer at least choice myself but then I aint real worried about yield) but if the retail store is jacking up the price of the higher graded briskets they are price gouging the customer. Now as Larry say this formula do not apply to the interior cuts..steaks..chops etc. where there is ample justification to raise the price based on grade.
DATsBBQ said:The "select" t-loins I've grilled you can still cut with a fork.
DATsBBQ wrote:
The "select" t-loins I've grilled you can still cut with a fork.
Tenderloins are naturally tender regardless of the grade. It's the flavor and moistness that the higher grade/more marbled meat has to offer. I don't buy tenderloins in the first place, regardless of the grade. Yeah they're tender, but what else do they have to offer?? They have pretty much no flavor due to their leaness, unless you wrap a piece of bacon around them. I'll pay 1/3 of the price and be happy with a sirloin any day over a tenderloin!