Arsenio Oloroso wrote:
>
> I wonder whether anyone here has had any experience in using USDA
> "select" grades of meat, rather than "prime" or "choice (which is mostly
> what you'll find in the supermarket)." How much cheaper are they? Are
> they worth considering? If so, where are they sold?

"Select" is only good for stews, braising and long-slow cooking processes.

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