"Ed Pawlowski" wrote in message ...

On 6/23/2018 1:43 PM, Wayne Boatwright wrote:

> Perhaps you have better dentition than I do. Or perhaps I simply
> prefer the texture of a prime cut over a choice cut. I have never
> bought a select cut. In fact, I don't think I've ever seen one for
> sale.

You may have seen it and not known it. Most stores that sell Select
grad do not mark the meat with the grade. I know one store that carries
it and the price is low but I've never tried it They cater to a
clientele that likes the price.

I've changed the way we eat rib eye. I usually buy the Cryo at BJs and
have it cut to a roast for the rotisserie and in the past, 1" steaks.
Now I get 2" steaks and we split one. It is more tender and juicier
than the thinner cut. I grill it to 110 degrees for medium rare.

==

In the past I used to use my Jaccard but now I sous vide. It works well.