Re: On Subject Post
- From: "jerry the jerk" <adb8454@xxxxxxxxxxxxxxx>
- Date: Mon, 11 Oct 2010 16:57:21 -0700
On Oct 11 2010 2:39 PM, Chef Kurt wrote:
On Oct 11, 1:57 pm, "JKConey" <jkco...@xxxxxxxxxxx> wrote:something
How can you be sure of getting a Prime cut steak Kurt? Is that
that has to be fully disclosed on a menu? I've always been happy with
Ellis's meat, whatever it is?
I'm guessing you just mean a good cut as opposed to "prime" beef,
which is a grade rather than cut. To be honest, you can't guarantee
you're getting the *best cut* at a lower grade restaurant. In the case
of Ellis Island, they probably buy sirloin butts, and cut them into
steaks themselves. I don't know this as fact, but would guess that is
the case because of how cheap the sell them. Of course, they may be a
loss leader for the casino, I just don't know.
If they are cutting them at the restaurant, they are using as much as
possible without causing much waste. To get perfect cuts of steak from
a sirloin primal, there would be a lot of waste. This isn't a problem
in restaurants that grind their own beef for burgers, but it may be a
problem for EI, not sure.
When cutting a primal, you will have great cuts, and not so great
cuts. Like it or not, here's what many restaurants do with the not so
great cuts (meaning lots of tendon and gristle): They separate the
better cuts and reserve them for rare and medium rare. They also use
the so-so cuts for medium and the really bad cuts for well done.
Perhaps someone wasn't paying attention when Dr. Baf ordered his
steak? May not be the right thing to do, but 95% of restaurants do it
that way. The exception to this is high end restaurants and
Just before I read your question I was on Face Book and a friend (who
goes by the name MeatHead) mentioned he was going to be in Vegas in a
day or two for the Bloggers convention at Mandalay Bay doing a demo on
BBQ. It was perfect timing as it made me think of his website. Here's
a link to how beef is graded. By the way, this guy has a pretty good
website if you like meat and BBQ. You just might want to check out
more of it.
Kurt...Is the term "grade C..utility meat" still used to refer to low
That is what they called steak in the army years ago and I'm not sure if
it is valid term or just "army talk".
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