Anyone else figure out that this much touted, supposedly superior, "grade"
of beef has been quietly downgraded from USDA Choice to USDA Select, at
least for some cuts? I found out when I bought a whole rib roast which was
still in the cryovac wrap from the packing house and was identified as
Select. Never would have known had they cut it up and put it in the display
case.

Paul Barrett

Paul & Robin Barrett wrote:
>
> Anyone else figure out that this much touted, supposedly superior, "grade"
> of beef has been quietly downgraded from USDA Choice to USDA Select, at
> least for some cuts? I found out when I bought a whole rib roast which was
> still in the cryovac wrap from the packing house and was identified as
> Select. Never would have known had they cut it up and put it in the display
> case.
>
> Paul Barrett

Figures. Just another way to get the bottom lines to look better to the
shareholders and such. Akin to decreases in the packaging contents
sizes and increase in prices. Lower the cost of the components and
ingredients, etc. Many folks, for example, never notice that packages
of something went from 16 ounces to 14 ounces to 13 ounces, and so
forth, and yet the prices remain the same or even increased.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Apr 13, 10:44*am, "Paul & Robin Barrett" >
wrote:
> Anyone else figure out that this much touted, supposedly superior, "grade"
> of beef has been quietly downgraded from USDA Choice to USDA Select, at
> least for some cuts? *I found out when I bought a whole rib roast which was
> still in the cryovac wrap from the packing house and was identified as
> Select. *Never would have known had they cut it up and put it in the display
> case.

Been true from the beginning, I think. When they first introduced it
I quizzed the meat department manager and he kept saying it was not
graded. You can pretty much tell just by eyeballing the marbling --
or lack thereof -- that's it would not be graded USDA Choice. I don't
buy it, even on sale. -aem

"Paul & Robin Barrett" > wrote in message
mmunications...
> Anyone else figure out that this much touted, supposedly superior, "grade"
> of beef has been quietly downgraded from USDA Choice to USDA Select, at
> least for some cuts? I found out when I bought a whole rib roast which
> was still in the cryovac wrap from the packing house and was identified as
> Select. Never would have known had they cut it up and put it in the
> display case.


My Vons sells the stuff, too. It is crap. Some of the worst beef I have
ever eaten. Always has been, too. When you have to put a ton of tenderizer
on a NY strip steak you know it is bad.

Paul

On Apr 13, 1:40*pm, "Paul M. Cook" > wrote:
> "Paul & Robin Barrett" > wrote in messagenews:hbqdnaPEVu905H7UnZ2dnUVZ_sudnZ2d@poste d.gcicommunications...
>
> > Anyone else figure out that this much touted, supposedly superior, "grade"
> > of beef has been quietly downgraded from USDA Choice to USDA Select, at
> > least for some cuts? *I found out when I bought a whole rib roast which
> > was still in the cryovac wrap from the packing house and was identified as
> > Select. *Never would have known had they cut it up and put it in the
> > display case.
>
> My Vons sells the stuff, too. *It is crap. *Some of the worst beef I have
> ever eaten. *Always has been, too. *When you have to put a ton of tenderizer
> on a NY strip steak you know it is bad.

I'd rather have shoeleather tough beef than beef that's been
chemically tenderized.
>
> Paul

--Bryan
The album, "School of the Americas" is now available online.
Go to: http://www.thebonobos.com/
Click on the album cover to purchase. This is a fold out case with a
lyrics booklet for only $9.99. That's right folks, only $9.99.

"Bobo Bonobo®" > wrote in message
...
On Apr 13, 1:40 pm, "Paul M. Cook" > wrote:
> "Paul & Robin Barrett" > wrote in
> messagenews:hbqdnaPEVu905H7UnZ2dnUVZ_sudnZ2d@poste d.gcicommunications...
>
> > Anyone else figure out that this much touted, supposedly superior,
> > "grade"
> > of beef has been quietly downgraded from USDA Choice to USDA Select, at
> > least for some cuts? I found out when I bought a whole rib roast which
> > was still in the cryovac wrap from the packing house and was identified
> > as
> > Select. Never would have known had they cut it up and put it in the
> > display case.
>
> My Vons sells the stuff, too. It is crap. Some of the worst beef I have
> ever eaten. Always has been, too. When you have to put a ton of tenderizer
> on a NY strip steak you know it is bad.

I'd rather have shoeleather tough beef than beef that's been
chemically tenderized.


Papaya juice extract is not exactly an inorganic chemical. But I agree, I
prefer natural.

Paul

On Apr 13, 2:03*pm, "Paul M. Cook" > wrote:
> "Bobo Bonobo®" > wrote in message
>
> ...
> On Apr 13, 1:40 pm, "Paul M. Cook" > wrote:
>
> > "Paul & Robin Barrett" > wrote in
> > messagenews:hbqdnaPEVu905H7UnZ2dnUVZ_sudnZ2d@poste d.gcicommunications....
>
> > > Anyone else figure out that this much touted, supposedly superior,
> > > "grade"
> > > of beef has been quietly downgraded from USDA Choice to USDA Select, at
> > > least for some cuts? I found out when I bought a whole rib roast which
> > > was still in the cryovac wrap from the packing house and was identified
> > > as
> > > Select. Never would have known had they cut it up and put it in the
> > > display case.
>
> > My Vons sells the stuff, too. It is crap. Some of the worst beef I have
> > ever eaten. Always has been, too. When you have to put a ton of tenderizer
> > on a NY strip steak you know it is bad.
>
> I'd rather have shoeleather tough beef than beef that's been
> chemically tenderized.
>
> Papaya juice extract is not exactly an inorganic chemical. *But I agree, I
> prefer natural.

I knew you meant papain. I think it alters flavor as well as
texture. The discount steak places use it (Ponderosa, Bonanza). It's
not gross. I just don't like the flavor it imparts.
>
> Paul

--Bryan
The album, "School of the Americas" is now available online.
Go to: http://www.thebonobos.com/
Click on the album cover to purchase. This is a fold out case with a
lyrics booklet for only $9.99. That's right folks, only $9.99.

In article ications>,
"Paul & Robin Barrett" > wrote:

> Anyone else figure out that this

I stopped buying beef from Safeway a long time ago, well before they
came up with this "Rancher's Discards" name.

> much touted,

I never, ever heard anyone "tout" it except Safeway, and they never used
any words that meant anything.

> supposedly superior,

Again, never anything solid. It was just their "new" house brand.

> "grade"

Safeway had a long policy of only selling ungraded beef. I can't
imagine that they would ever start selling USDA Choice beef without
heavily advertising that fact. I never saw anything.

> of beef has been quietly downgraded from USDA Choice to USDA Select, at
> least for some cuts? I found out when I bought a whole rib roast which was
> still in the cryovac wrap from the packing house and was identified as
> Select. Never would have known had they cut it up and put it in the display
> case.

I just wonder if your local store ran out of rib roasts and just
couldn't get any from the warehouse, so ordered some locally.

--
Dan Abel
Petaluma, California USA

"[Don't] assume that someone is "broken" just because they behave in ways
you don't like or don't understand." --Miche

In article
>,
Bobo Bonobo® > wrote:

> On Apr 13, 2:03*pm, "Paul M. Cook" > wrote:

> > "Bobo Bonobo®" > wrote in message
> >
> > ...
> > On Apr 13, 1:40 pm, "Paul M. Cook" > wrote:

> > > My Vons sells the stuff, too. It is crap. Some of the worst beef I have
> > > ever eaten. Always has been, too. When you have to put a ton of tenderizer
> > > on a NY strip steak you know it is bad.
> >
> > I'd rather have shoeleather tough beef than beef that's been
> > chemically tenderized.
> >
> > Papaya juice extract is not exactly an inorganic chemical. *But I agree, I
> > prefer natural.
>
> I knew you meant papain.

You *knew* he meant fruit juice, even though he never posted that, so
you then referenced "chemically tenderized"? Do I understand that
correctly? Just want to know for the future.

--
Dan Abel
Petaluma, California USA

"[Don't] assume that someone is "broken" just because they behave in ways
you don't like or don't understand." --Miche

On Apr 13, 3:12*pm, Dan Abel > wrote:
> In article
> >,
> *Bobo Bonobo® > wrote:
>
>
>
> > On Apr 13, 2:03*pm, "Paul M. Cook" > wrote:
> > > "Bobo Bonobo®" > wrote in message
>
> > ....
> > > On Apr 13, 1:40 pm, "Paul M. Cook" > wrote:
> > > > My Vons sells the stuff, too. It is crap. Some of the worst beef I have
> > > > ever eaten. Always has been, too. When you have to put a ton of tenderizer
> > > > on a NY strip steak you know it is bad.
>
> > > I'd rather have shoeleather tough beef than beef that's been
> > > chemically tenderized.
>
> > > Papaya juice extract is not exactly an inorganic chemical. *But I agree, I
> > > prefer natural.
>
> > I knew you meant papain.
>
> You *knew* he meant fruit juice, even though he never posted that, so
> you then referenced "chemically tenderized"? *Do I understand that
> correctly? *Just want to know for the future.

Chemically (with papaya enzyme), as opposed to mechanically (with a
hammer). I don't think that they use the juice, just the extracted
enzyme. That's what all "tenderizer" is, isn't it? I guess I could
have interpreted " put a ton of tenderizer on" it as meaning, hit it
with a BFH, kinda like "open up a can of whoop ass."

"In United States, Papain is available in Grocery stores as Adolph's
Meat Tenderizer."
source-- http://www.indiacurry.com/faqhints/p...izemeathow.htm

If you're accusing me of trying to look more knowledgeable than I am,
you're mistaken. I won't ask for an apology.
>
> --
> Dan Abel
> Petaluma, California USA

--Bryan
The album, "School of the Americas" is now available online.
Go to: http://www.thebonobos.com/
Click on the album cover to purchase. This is a fold out case with a
lyrics booklet for only $9.99. That's right folks, only $9.99.

"Paul & Robin Barrett" > wrote in message
mmunications...
> Anyone else figure out that this much touted, supposedly superior, "grade"
> of beef has been quietly downgraded from USDA Choice to USDA Select, at
> least for some cuts? I found out when I bought a whole rib roast which
> was still in the cryovac wrap from the packing house and was identified as
> Select. Never would have known had they cut it up and put it in the
> display case.
>
> Paul Barrett

I have always been very pleased with the Ranchers Reserve beef. The only
beef we eat just grilled is tenderloin steak, and thay are always great. It
is much better than Kroger. Now we are buying Costco, and it is very good,
but has to be frozen due to the larger qunatity.

DP
>

On Apr 13, 10:44*am, "Paul & Robin Barrett" >
wrote:
> Anyone else figure out that this much touted, supposedly superior, "grade"
> of beef has been quietly downgraded from USDA Choice to USDA Select, at
> least for some cuts?

It doesnt look very nice in the Davis safeway, so I buy my meat at CO-
OP (5 dot ranch) and on campus.
Very delicious.
Their pork is really expensive though.

On Apr 13, 7:09*pm, "Dale P" > wrote:
> "Paul & Robin Barrett" > wrote in messagenews:hbqdnaPEVu905H7UnZ2dnUVZ_sudnZ2d@poste d.gcicommunications...
>
> > Anyone else figure out that this much touted, supposedly superior, "grade"
> > of beef has been quietly downgraded from USDA Choice to USDA Select, at
> > least for some cuts? *I found out when I bought a whole rib roast which
> > was still in the cryovac wrap from the packing house and was identified as
> > Select. *Never would have known had they cut it up and put it in the
> > display case.
>
> > Paul Barrett
>
> I have always been very pleased with the Ranchers Reserve beef. *The only
> beef we eat just grilled is tenderloin steak, and thay are always great. *It
> is much better than Kroger. *Now we are buying Costco, and it is very good,
> but has to be frozen due to the larger qunatity.

If it's tenderloin, then select should be plenty tender, and select
tends to be leaner. Not always the case, as not as well marbled beef
can have more concentrated fat. I made beef stew today in the
Crockpot with lean, need to be braised, pre-cut chunks cut from
shoulder. That stuff is only good for braising or eating raw. Yes,
I'm a cross between an idiot and a wild animal in that I eat beef
cold, out of the package, and never seem to fall ill as a result.
Nothing wrong with Select, as long as you're not paying Choice prices
for it.
I buy strips and t-bones graded Choice, and sometimes the marbling
varies dramatically between steaks in the same coldcase. The steaks
that resemble Prime are more tender. Those that approach Select still
have that sweetness that I have come to associate with the strip cut,
but are admittedly chewier.
Select and ungraded beef is not unwholesome, just not as tender.
>
> DP
>
--Bryan
The album, "School of the Americas" is now available online.
Go to: http://www.thebonobos.com/
Click on the album cover to purchase. This is a fold out case with a
lyrics booklet for only $9.99. That's right folks, only $9.99.

"Paul M. Cook" > wrote in message
...
>
> "Paul & Robin Barrett" > wrote in message
> mmunications...
>> Anyone else figure out that this much touted, supposedly superior,
>> "grade" of beef has been quietly downgraded from USDA Choice to USDA
>> Select, at least for some cuts? I found out when I bought a whole rib
>> roast which was still in the cryovac wrap from the packing house and was
>> identified as Select. Never would have known had they cut it up and put
>> it in the display case.
>
>
> My Vons sells the stuff, too. It is crap. Some of the worst beef I have
> ever eaten. Always has been, too. When you have to put a ton of
> tenderizer on a NY strip steak you know it is bad.
>

I just cooked a small beef roast this weekend that was a RR from Safeway,
which I'd froze. Sold dirt cheap and I was wondering why back then (a month
ago). But it was tender and tasty, so I have no beefs with them. Top round
and Bottom Round both for 1.99/pound.

On Apr 13, 9:16*pm, "Cheryl" > wrote:
> "Paul M. Cook" > wrote in ...
>
>
>
> > "Paul & Robin Barrett" > wrote in message
> ommunications...
> >> Anyone else figure out that this much touted, supposedly superior,
> >> "grade" of beef has been quietly downgraded from USDA Choice to USDA
> >> Select, at least for some cuts? *I found out when I bought a whole rib
> >> roast which was still in the cryovac wrap from the packing house and was
> >> identified as Select. *Never would have known had they cut it up and put
> >> it in the display case.
>
> > My Vons sells the stuff, too. *It is crap. *Some of the worst beef I have
> > ever eaten. *Always has been, too. *When you have to put a ton of
> > tenderizer on a NY strip steak you know it is bad.
>
> I just cooked a small beef roast this weekend that was a RR from Safeway,
> which I'd froze. Sold dirt cheap and I was wondering why back then (a month
> ago). *But it was tender and tasty, so I have no beefs with them. *Top round
> and Bottom Round both for 1.99/pound.

Roasted to MR and sliced super thinly, I don't see what the difference
would be.

--Bryan
The album, "School of the Americas" is now available online.
Go to: http://www.thebonobos.com/
Click on the album cover to purchase. This is a fold out case with a
lyrics booklet for only $9.99. That's right folks, only $9.99.

Paul & Robin Barrett wrote:
> Anyone else figure out that this much touted, supposedly superior,
> "grade" of beef has been quietly downgraded from USDA Choice to USDA
> Select, at least for some cuts?

It never was USDA Choice. At least not here in TX where it's sold at
Randall's. Choice cuts never had the RR label (and RR never claimed to be
Choice - or even Select for that matter)

-sw

Bobo Bonobo® wrote:

> I'd rather have shoeleather tough beef than beef that's been
> chemically tenderized.

Oh no! Not... CHEMICALS!

-sw

On Apr 16, 3:08*pm, Sqwertz > wrote:
> Bobo Bonobo® wrote:
> > I'd rather have shoeleather tough beef than beef that's been
> > chemically tenderized.
>
> Oh no! *Not... CHEMICALS!

Do you have a suggestion as to a better word to use to distinguish
between mechanically and chemically tenderized beef?
Pounding with a mallet changes texture. Treating with papain changes
flavor and texture. I happen to dislike that flavor.
>
> -sw

--Bryan, aka Bobo Bonobo http://www.TheBonobos.com

On Thu, 16 Apr 2009 15:08:02 -0500, Sqwertz wrote:

> Bobo Bonobo® wrote:
>
>> I'd rather have shoeleather tough beef than beef that's been
>> chemically tenderized.
>
> Oh no! Not... CHEMICALS!
>
> -sw

bobby, did you know that half of *you* is made up of chemicals?

your pal,
troy

On Apr 17, 10:38*am, blake murphy > wrote:
> On Thu, 16 Apr 2009 15:08:02 -0500, Sqwertz wrote:
> > Bobo Bonobo® wrote:
>
> >> I'd rather have shoeleather tough beef than beef that's been
> >> chemically tenderized.
>
> > Oh no! *Not... CHEMICALS!
>
> > -sw
>
> bobby, did you know that half of *you* is made up of chemicals?

*All* of *everybody* is made out of chemicals.
>
> your pal,
> troy

--Bryan, aka Bobo Bonobo http://www.TheBonobos.com

On Fri, 17 Apr 2009 10:00:08 -0700 (PDT), Bobo Bonobo® wrote:

> On Apr 17, 10:38*am, blake murphy > wrote:
>> On Thu, 16 Apr 2009 15:08:02 -0500, Sqwertz wrote:
>>> Bobo Bonobo® wrote:
>>
>>>> I'd rather have shoeleather tough beef than beef that's been
>>>> chemically tenderized.
>>
>>> Oh no! *Not... CHEMICALS!
>>
>>> -sw
>>
>> bobby, did you know that half of *you* is made up of chemicals?
>
> *All* of *everybody* is made out of chemicals.
>>

no. really? you're such a ****ing genius.

blake