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
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