Discussion in 'The Lounge' started by Bobber, Jun 17, 2019.
Surf and Turf ...
Aaaahhhhh......I think Vons and Albertsons are owned by the same company and have the same meat supplier. Since no two steers are the same and maybe not even the same age, their muscle structure can differ and that can determine how tough a piece of meat is if they are both the same grade of meat. For all practical purposes meat sold in the stores come in three grades: good, choice, and prime. Vons and Albertsons sell choice grade meat but within that “choice” standard you could have meat that is low choice all the way to high choice but it is all graded choice. Meat is not graded by a machine. It’s done by a human looking at the ribeye so it’s possible that an inspector could grade a carcass choice when it is really the high end of a good grade. Best bet is to look at the steaks and pick the ones with the most marbling (fat) and they will be the most tender for the most part.
Albertsons is the parent co which owns Vons/Lucky/Pavillions and Safeway...
If you want truly great steak: Valley Farms in Spring Valley. I recommend any of their dry-aged cuts. Costly however.
My brother swears by Valley Farms meats. Long time customer.
All this talk about good steaks; I’m gonna let you people in on a little secret about ribeyes should you be in the Imperial Valley on a Monday night. First you need to know Imperial County has more steers on feed than any other county in the United States. Brawley has it’s own beef plant that processes 1,800 head per day. So we have the BEEF!
Just down the road from the processing plant there’s a little country store/bar. It’s east of Brawley a few miles on Highway 78 on the way to Glamis and it’s called Alamorio Store. On Monday nights between 6-8 they offer ribeye steak. When you get there you pick out your steak and pay for it. The steaks can weigh up to two pounds. Last time I went it was $17. Then you season to your liking, buy a beer and take it outside where they have a large BBQ grill fired with mesquite charcoal and you cook it the way you like it. When it’s done to your satisfaction you go back inside and they have all the fix’ns to go with it. Usually baked potato, salad, green beans, mushrooms and a dinner roll. Google it for more info.
The dark red maroon meat is better than bright red....just like pink fatty toro is the real deal vs. what you thought when younger that the dark red tuna was good.
Since very rarely is “prime” available to us non restauranters, planning with a medium choice cut and aging in fridge for 3-5 days works excellent. Paper towel on top. I prep rib roasts for the Christmas spitt like this.
Used to do everything on low for long periods, then I saw and read the pro chefs do all fine cuts on high heat unless the cut is smoke cured.
Fresh cut meat is purplish in color then oxygen from the air reacts with meat pigments to form a bright red color which is usually how it looks on the surface in the supermarket. As the meat ages though, the bright red color is replaced by a darker red color as the fibers break down.
Very rarely? A Costco membership has its privileges...
Costco is our first choice. Major Market is our choice for Christmas time for specially cuts in Escondido.
mogambo is right,
the valley has the best meat anywhere, kennedys carne is a pit stop for us also.those steaks are worth the drive. i would live down there if it wasnt for the the summer, i send winter there now. i love the open spaces . fishing and hunting.
im a puss ,summer catching tuna.
If you ever get through Niland go to the Market there and buy you some pork steaks. Bar-B-Cue them. Boy are they good.
Stop it I'm DROOOOLING all over my keyboard. !
I actually like the dark red Maguro, especially when marinated in soy sauce..
Ralph's has Prime sometimes and Costco has it all the time I think.
They make a really great sandwich too from their deli.
Kennedy’s closed up their El Centro store and moved back to Heber. In my opinion Ramey’s on Main Street across from Vons in Brawley has the best meat of anyone in the valley, including their carne asada.
Wahoo! Guess what I’m eating tomorrow?
Here’s an update to my report.......I grilled 4 of these last night to prepare my digestive system for the 4th ......Leaving 6 more to grill on the 4th......
Tide: Rising with HT @10:04pm SDB Quar
Grill Temp: 310 degrees F
Flame Medium: Kingsford Charcoal
Meat Condition: Medium
Fat Content: High
Seasoning: Montreal Seasoning
A1 : Not Necessary
Was there a CDFRE officer patrolling?
Don’t you just love it when that happens?