I went to the Grocer today.
Brisket = $3.59/lb
Prime Rib= $5.49/lb
Came home with a 9.6lb Bone in Rib
Details to follow.
FINALLY !
Prime Rib: 4.99 pound, well aged ( bought today in cold Ontario )
Brisket: 2.99 pound
For once, meat was less expensive here than there
race you to the smoker FLB.... wait ... mine is already full for the day
Got my semi-boneless prime rib for 4.99/pound yesterday. My last brisket (now in the freezer) was 2.49/pound. ;D
Ours is usually $6.99 or higher.
Briskets I get @ Sams for ~3.00/lb
Quote from: FLBentRider on December 23, 2009, 10:55:42 AM
I went to the Grocer today.
Brisket = $3.59/lb
Prime Rib= $5.49/lb
Came home with a 9.6lb Bone in Rib
Details to follow.
Here in Nebraska Prime is on sale for $5.77 a pound. >:(
I'm in cow country...what's up with that?
I think the markets should start advertising in this site LOL
Special of the week
Milk is on sale in the next province east, heading out tomorrow to get some :o
I've found the rib roast prices vary quite a bit between stores and 'types'. By types I mean which ribs, bone-in, semi-boneless, boneless, USDA grades (Select, Choice, Prime), Angus, "All Natural", etc.
Last year I got a USDA Prime for about $15/pound - well over $100 for the hunk. I wasn't impressed.
What really gets me is that the semi-boneless leaves beef short ribs and they're going for $4/pound. :'(
Quote from: ArnieM on December 23, 2009, 01:37:10 PMUSDA Prime ... I wasn't impressed.
Turns out that higher grade is not a "lock" for better taste but rather a general indicator of the likelihood that a particular cut will taste better. They grade the marbling, juiciness, and maturity of the whole carcass at slaughter and an individual piece of meat from a carcass graded "Select" might be better than an identical cut from one graded "Choice" or (less likely but still possible,) "Prime."
Generally, I buy "choice" grade beef. "Prime" grade is way expensive and I can "dry age" choice cuts for 4 days in my fridge and end up with something close to "prime".
"Select" grade is what is found pre-packaged in most supermarkets (at least here in New York). This meat is much less marbled than prime and choice. Marbling (intra-muscular fat) is what helps make beef juicy and what gives good beef it's distinctive taste and texture. "Select" frequently looks much leaner than choice or prime due to the lack of marbling, but it will generally not have the desired taste or texture.
I agree with KH in that one might luck out on select. I haven't had that experience. Before I knew better, I got some "fillet mignon" from a local store due to the low price. It was select and was butt end, not exactly fillet mignon. I'm with Aether in going with choice. It's fairly consistent. Even with the pricey prime, it can sometimes be hit and miss.
Merry Christmas
Here is one for ya. Brisket in Texas is less than $2.00lb and here in Louisiana it is pushing $4.00 per lb!
Have you guys tried to get tri-tip? I can get it here if I ask the Butcher a week in advance. He has to sell it at Sirloin prices which are WAY less than Filet prices and the tri-tip is as close as you can get to a filet in my opinion.
Ron,
I've had a couple of tri-tip steaks and wasn't overly impressed. Maybe the roast is better? Yes, it is less than a tenderloin (by quite a bit). It's pretty close to a sirloin isn't it? Maybe I should try again.
It's actually an internal muscle of the bottom sirloin roast. It's best if roasted low and slow first then seared to medium rare and sliced thin.
We like them because you will get doneness from medium to medium rare due to the shape of the meat.
Since it comes from the sirloin portion of the cow it has to be sold as sirloin.
Good info Ron and thanks. I'll watch for the next 'sale'. I'd assume that if they're slicing up steaks they'd have a whole hunk of meat somewhere in back.
Merry Christmas!
I just put the rib roast in for 1 hour of Pecan smoke. Then into a 220F oven until an IT of 120F
I will be manually placing pucks on the burner, since My puck advance seems to be stuck in the fully extended position.
I get a click when I push the advance button.
I don't have time to take it apart since I found out we are eating @ 1400 not 1630. :(
So after 1 hour of Pecan, then 3 hours @ 225F in the oven.
double FTC and a ride to Moms.
10 minutes in her oven.
(http://i276.photobucket.com/albums/kk7/flbentrider/DSCN5272.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/DSCN5273.jpg)
Rave reviews.
I was surprised that one hour of smoke was really all it needed.
Wow....looks great!
Another Bradley masterpiece.
Nice crust.
Mike.
(http://lh3.ggpht.com/_CbvAIVzmFFM/SvsJYsstoRI/AAAAAAAA_sY/fMHBTcx9tJk/applause-2.jpg)
Really good looking FLBR. Great uniform doneness and color.
KyNola
Looks like it turned out real good FLB
That has to be the best looking prime rib I have seen FLB.
And I bet it tasted as good as it looked.
So my Brother sees the pic on FB and now he want me to smoke ANOTHER Rib roast when he is here next week.
Except the $ale at the store is over, back to ~$10/lb
I've never seen a rib roast at Sams, but they have Rib Eyes. So I will have to ask the manager of the meat dept.
that is a work of art. Glad you had a good Christmas.
A thing of beauty and a joy forever
I am just going to print your pic and put it on the table for dinner tomorrow and not even cook mine
Prime rib envy !
That looks great FLB!
Good job FLB now I need one for Dinner
seemore
It does look perfectly cooked FLBR. Congrats.
I've started using low and slow on all of my beef roasts, smoked or not. It really works well. We all know it works on butt. ;D I'll have to give the method a try on a leg of lamb.
I cant wait for the rib roast to go back on sale. Man that looks wonderful FBR. I almost licked the screen. :)