Christmas Prime Rib

FLBentRider · 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.

oakville smoker · December 23, 2009, 11:03:21 AM

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

ArnieM · December 23, 2009, 11:35:19 AM

Got my semi-boneless prime rib for 4.99/pound yesterday. My last brisket (now in the freezer) was 2.49/pound. ;D

FLBentRider · December 23, 2009, 11:43:41 AM

Ours is usually $6.99 or higher.

Briskets I get @ Sams for ~3.00/lb

MPTubbs · December 23, 2009, 11:46:10 AM

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?

oakville smoker · December 23, 2009, 01:23:42 PM

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

ArnieM · December 23, 2009, 01:37:10 PM

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. :'(

Ka Honu · December 23, 2009, 02:41:13 PM

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."

Aether · December 23, 2009, 03:32:28 PM

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.

ArnieM · December 23, 2009, 06:52:36 PM

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

ronbeaux · December 23, 2009, 07:07:47 PM

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.

ArnieM · December 23, 2009, 07:27:42 PM

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.

ronbeaux · December 23, 2009, 07:35:04 PM

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.

ArnieM · December 23, 2009, 07:50:02 PM

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.

FLBentRider · December 25, 2009, 07:10:36 AM

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. :(