On Sunday, September 6, 2020 at 6:46:02 PM UTC-5, Sqwertz wrote:
> On Sun, 6 Sep 2020 13:14:56 -0700 (PDT), Bryan Simmons wrote:
>
> > Beautiful slabs of dead animal.
> > https://www.flickr.com/photos/155222...posted-public/
> >
> > Tailless, big tenderloins, just beautiful.
> Those would qualify as porterhouses (at least 1.25" wide tenderloin)
> but no better than USDA Select. $5/lb is fair. Dry brine them for
> 24 hours first.

Correct. If they were graded, they would be "no better than USDA Select." Amazingly, I have bought cheap Mexican steaks at Save-a-Lot that looked like USDA Prime. Not often, but sometimes. Heck, pounded for asada or fajitas (I made fajitas for lunch today), they're fine, and cooked as steaks I give the tenderloins to my wife and son, and the strip portions are fine for me. Whatever my other physical deficits, I have good teeth and plenty of dental floss.

>
> -sw

--Bryan