On Wed, 21 Apr 2004 23:02:32 GMT, slim >
wrote:

>Steve Wertz wrote:
>>
>> On Tue, 20 Apr 2004 03:12:51 GMT, slim >
>> wrote:
>>
>> >"Select" is only good for stews, braising and long-slow cooking processes.
>>
>> Not correct. You can treat any piece of USDA Select meat the same
>> as it's Choice counterpart.
>
>That is true, you CAN treat the two cuts the same, but the results are
>not the same.

Choice is higher quality and twice the price. If you know how to
chose a steak wisely, you can get perfectly acceptable ribeyes,
strips, t-bones, etc...

I'm very choosy about the meat I buy and in any given month will
buy all three grades of meat for use as steaks and roasts.
Tomorrow, for example, I'll be slow cooking a 12lb whole top
sirloin. Although it's USDA Choice, it will taste pretty much
like a USDA Select top sirloin (sometimes better, sometimes not as
good).

Based on your comments, I suspect that you're not very experienced
in choosing beef.

-sw