"You wish. T-bone today was $4.99 per lb. bone in.".

A "bone in" T-Bone? Interesting! Wouldn't a bone-out T-Bone make it a
fillet and a NY Strip?

Gunner wrote:
> "You wish. T-bone today was $4.99 per lb. bone in.".
>
> A "bone in" T-Bone? Interesting! Wouldn't a bone-out T-Bone make it
> a fillet and a NY Strip?

Don't you mean a porterhouse? The strip is on one side, the ribeye filet on
the other And much better bang for the buck, the porterhouse. Poor
neglected porterhouse... leaves more for me at about $3 USD/lb.

Jill <--has knife, can debone but why bother?

In article >,
"Gunner" > wrote:

> "You wish. T-bone today was $4.99 per lb. bone in.".
>
> A "bone in" T-Bone? Interesting! Wouldn't a bone-out T-Bone make it a
> fillet and a NY Strip?

Not sure, that's just the way the package was labelled. ;-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >, on Sun, 2 Jul 2006
21:17:38 -0700, Gunner wrote:

>
> "You wish. T-bone today was $4.99 per lb. bone in.".
>
> A "bone in" T-Bone? Interesting! Wouldn't a bone-out T-Bone make it a
> fillet and a NY Strip?

Yes!

--
Seth Goodman

In article >, on Mon, 3 Jul
2006 03:52:27 -0500, jmcquown wrote:

> Don't you mean a porterhouse? The strip is on one side, the ribeye filet on
> the other And much better bang for the buck, the porterhouse. Poor
> neglected porterhouse... leaves more for me at about $3 USD/lb.

A Porterhouse and a T-Bone are *almost* the same. Both consist of
tenderloin on one side and strip steak on the other.

In a T-Bone. the tenderloin must be at least 1/2" wide in the center. In
a Porterhouse, the tenderloin must be at least 1 1/4" in the center.
Thus, you get more tenderloin in a Porterhouse than a T-Bone.

Where do you get Porterhouse for $3/lb? What grade is it?

--
Seth Goodman

"jmcquown" > wrote in message

> And much better bang for the buck, the porterhouse. Poor
> neglected porterhouse... leaves more for me at about $3 USD/lb.
>
> Jill <--has knife, can debone but why bother?
>
>

Only place around here that has Porterhouse at that price is the dog food
factory.

In article 1>,
"Michael \"Dog3\" Lonergan" > wrote:

> "Gunner" >
> :
>
> >
> > "You wish. T-bone today was $4.99 per lb. bone in.".
> >
> > A "bone in" T-Bone? Interesting! Wouldn't a bone-out T-Bone make it a
> > fillet and a NY Strip?
> >
> >
>
> Bone in or out. Buy the damned thing. I don't look at prices that much but
> $4.99 a pound sounds cheap to me. I'd buy it in a heartbeat.
>
> Michael

The rib-eye was on sale for $3.99 so I bought that instead. ;-)
IMHO it's a more tender, flavorful cut. But yeah, that is an excellent
price for T-bones.

Both of those are normally up around $7.00 per lb.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"OmManiPadmeOmelet" > wrote

> The rib-eye was on sale for $3.99 so I bought that instead. ;-)
> IMHO it's a more tender, flavorful cut. But yeah, that is an excellent
> price for T-bones.
>
> Both of those are normally up around $7.00 per lb.

I'm with you about the ribeye. On holiday weekends like
this they often have good sales on meat, especially steaks
for the grill. I have to check to see what they have going
on today, pick up a ribeye for myself.

nancy

In article >,
"Nancy Young" > wrote:

> "OmManiPadmeOmelet" > wrote
>
> > The rib-eye was on sale for $3.99 so I bought that instead. ;-)
> > IMHO it's a more tender, flavorful cut. But yeah, that is an excellent
> > price for T-bones.
> >
> > Both of those are normally up around $7.00 per lb.
>
> I'm with you about the ribeye. On holiday weekends like
> this they often have good sales on meat, especially steaks
> for the grill. I have to check to see what they have going
> on today, pick up a ribeye for myself.
>
> nancy

"Grilling" holidays are the best time to stock up on beef. :-)
Corn on the cob too... That was 3 for $1.00 here. Still a bit high but
better than it's been for awhile.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"OmManiPadmeOmelet" > wrote:
> "Grilling" holidays are the best time to stock up on beef. :-)
> Corn on the cob too... That was 3 for $1.00 here. Still a bit high but
> better than it's been for awhile.

Funny how the price varies around the country, even at the same chain in the
same area of the country.

Corn is 33 cents/ear here in Washington, DC at Safeway now. But it is only
16 cents/ear up the road 100 miles in Wilmington, DE where my sister lives.
The porterhouse is on sale both places at $4.99/pound.

Most major supermarket chains have web sites where you can get the local
sales flyer online by zip code. You can do "comparison shopping" to see what
things go for in other areas.

I tried Stockton, CA on Safeway's site. The corn is 40 cents/ear there, but
the porterhouse is still $4.99.

--
( #wff_ng_7# at #verizon# period #net# )

Edwin Pawlowski wrote:
> "jmcquown" > wrote in message
>
>> And much better bang for the buck, the porterhouse. Poor
>> neglected porterhouse... leaves more for me at about $3 USD/lb.
>>
>> Jill <--has knife, can debone but why bother?
>>
>>
>
> Only place around here that has Porterhouse at that price is the dog
> food factory.

You need to move to Tennessee, my friend

Jill

Michael "Dog3" Lonergan wrote:
> "Gunner" >
> :
>
>>
>> "You wish. T-bone today was $4.99 per lb. bone in.".
>>
>> A "bone in" T-Bone? Interesting! Wouldn't a bone-out T-Bone make
>> it a fillet and a NY Strip?
>>
>>
>
> Bone in or out. Buy the damned thing. I don't look at prices that
> much but $4.99 a pound sounds cheap to me. I'd buy it in a heartbeat.
>
> Michael

Considering the cost of beef these days, just look at a ribeye. $7.99/lb
around here. Ridiculous, if you ask me.

Jill

Seth Goodman wrote:
> In article >, on Mon, 3 Jul
> 2006 03:52:27 -0500, jmcquown wrote:
>
>> Don't you mean a porterhouse? The strip is on one side, the ribeye
>> filet on the other And much better bang for the buck, the
>> porterhouse. Poor neglected porterhouse... leaves more for me at
>> about $3 USD/lb.
>
> A Porterhouse and a T-Bone are *almost* the same. Both consist of
> tenderloin on one side and strip steak on the other.
>
> In a T-Bone. the tenderloin must be at least 1/2" wide in the center.
> In
> a Porterhouse, the tenderloin must be at least 1 1/4" in the center.
> Thus, you get more tenderloin in a Porterhouse than a T-Bone.
>
> Where do you get Porterhouse for $3/lb? What grade is it?

It's available at the Schnuck's (a mostly southern U.S. chain) grocery store
and also at Charlie's Meat Market on Summer Avenue in Memphis. It's Choice,
not Prime, but then again I rarely, if ever, see Prime grade outside of a
restaurant. Porterhouse, IMO, is more bang for the buck

Jill

Nancy Young wrote:
> "OmManiPadmeOmelet" > wrote
>
> > The rib-eye was on sale for $3.99 so I bought that instead. ;-)
> > IMHO it's a more tender, flavorful cut. But yeah, that is an excellent
> > price for T-bones.
> >
> > Both of those are normally up around $7.00 per lb.
>
> I'm with you about the ribeye. On holiday weekends like
> this they often have good sales on meat, especially steaks
> for the grill. I have to check to see what they have going
> on today, pick up a ribeye for myself.
>
> nancy


:-( Mavrick Ranch Bone-in Ribeyes at the Puiblix near me are 'on sale'
for $8.99/lb. Go figure.

NancyJaye

In article >, on Mon, 03 Jul 2006 18:27:36
GMT, Steve Wertz wrote:

> On Mon, 3 Jul 2006 08:54:50 -0400, Seth Goodman wrote:
>
> > In a T-Bone. the tenderloin must be at least 1/2" wide in the center. In
> > a Porterhouse, the tenderloin must be at least 1 1/4" in the center.
> > Thus, you get more tenderloin in a Porterhouse than a T-Bone.
>
> What do mean by "in the center". Are you measuring the radius at
> the shortest point? Or do you mean 1/2" and 1-1/4" wide
> (diameter)?

I meant diameter of the tenderloin - measured at the widest point.

Here's 10,000 words. ;-)

http://www.beeffoodservice.com/Cuts/Info.aspx?code=63

--
Seth Goodman

"Steve Wertz" > wrote in message
...
> On Mon, 03 Jul 2006 18:01:14 GMT, wff_ng_7 wrote:
>
> > Funny how the price varies around the country, even at the same chain in
the
> > same area of the country.
> >
> > Corn is 33 cents/ear here in Washington, DC at Safeway now. But it is
only
> > 16 cents/ear up the road 100 miles in Wilmington, DE where my sister
lives.
> > The porterhouse is on sale both places at $4.99/pound.
>
> Corn is 4/$1 here in Austin. T-Bones are 5.99, ribeyes are $4.99.
> Briskets are advertised by Albertsons at $.88 but since they're
> going out of business here in Austin, they don't honor their ads
> and aren't required to stock ad items except at maybe 2 stores
> that aren't closing.
>
> Usually we have pretty good beef deals here on the 3 summerish
> holidays (Labor, 4th and Memorial), but this year there ain't shit
> out there this holiday.
>
> The best deal is a Weber 22.5" Kettle. Buy it for $85 (regular
> price) and get $37 in free meat and veggies.
>
> -sw


In Houston we still have some pretty good deals going... Randall's (aka
Safeway) is still promoting their Rancher's Reserve beef so they have
T-bones for $3.99/lb., brisket for .99/lb. Is that Weber deal at HEB?

We ran Albertson's out on rail several years ago.!

Chris in Pearland, TX who is distressed to find Charles Manson so nearby

In article >,
"jmcquown" > wrote:

> Michael "Dog3" Lonergan wrote:
> > "Gunner" >
> > :
> >
> >>
> >> "You wish. T-bone today was $4.99 per lb. bone in.".
> >>
> >> A "bone in" T-Bone? Interesting! Wouldn't a bone-out T-Bone make
> >> it a fillet and a NY Strip?
> >>
> >>
> >
> > Bone in or out. Buy the damned thing. I don't look at prices that
> > much but $4.99 a pound sounds cheap to me. I'd buy it in a heartbeat.
> >
> > Michael
>
> Considering the cost of beef these days, just look at a ribeye. $7.99/lb
> around here. Ridiculous, if you ask me.
>
> Jill

That's why I bought 8 of them yesterday for $3.99. ;-)

Dragged out the Tilia.

They are normally around that price here too.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Kyle Stone wrote:
> On Mon, 3 Jul 2006 13:13:14 -0500, jmcquown wrote:
>
>> It's available at the Schnuck's (a mostly southern U.S. chain)
>> grocery store
>> and also at Charlie's Meat Market on Summer Avenue in Memphis. It's
>> Choice,
>> not Prime, but then again I rarely, if ever, see Prime grade outside
>> of a
>> restaurant. Porterhouse, IMO, is more bang for the buck
>
> USA Choice T-Bones and porterhouse steaks for $3 pound? Methinks
> you bumped your head again. Actually, Me *knows* you've bumped
> your head, on more than one occasion.
>
> I think you need to recheck your prices. From Schnucks Website:
>
<http://www.schnucks.com/express/sect...y=8ZC0SVv8qm61
6jxsJPHIgQ&dept=1017&last_dept=9925>
>
> Porterhouse Steak (1lb avg weight) LB $10.99
> T-bone Steak (0.8lb avg weight) LB $10.79
>
> And that's for ungraded CAB beef.
>
> And From Charlies Meat Market website:
>
<http://www.charliesmeatmarket.com/pr...teaks&sub_sele
ct=1>
>
> Porterhouse $6.99 lb
> T-Bone Steaks $6.99 lb
>
> Do you just make this stuff up so you'll have something to say?
> Do actually know the price of any groceries before you spout this
> stuff?
>
> -sw

You don't live here, Swertz. You have no idea what the prices are from week
to week. Websites are dated, or didn't you know that? Meat prices are also
dated, or didn't you also know that? Sometimes I can buy PRIME rib
(standing rib roast, bone-in) for $8.99/lb from Charley's. You want to tell
me and everyone else otherwise? Fine. We all know you're an asshole for
posting your pic as Charles Manson. Idiot.

I don't know what got your knickers in a twist about me but maybe you should
just get over it. Get on with your life and leave me the **** alone. And
while we're at it, when will you EVER post something useful like a recipe?

Jill

OmManiPadmeOmelet wrote:
> In article >,
> "jmcquown" > wrote:
>
>> Michael "Dog3" Lonergan wrote:
>>> "Gunner" >
>>> :
>>>
>>>>
>>>> "You wish. T-bone today was $4.99 per lb. bone in.".
>>>>
>>>> A "bone in" T-Bone? Interesting! Wouldn't a bone-out T-Bone make
>>>> it a fillet and a NY Strip?
>>>>
>>>>
>>>
>>> Bone in or out. Buy the damned thing. I don't look at prices that
>>> much but $4.99 a pound sounds cheap to me. I'd buy it in a
>>> heartbeat.
>>>
>>> Michael
>>
>> Considering the cost of beef these days, just look at a ribeye.
>> $7.99/lb around here. Ridiculous, if you ask me.
>>
>> Jill
>
> That's why I bought 8 of them yesterday for $3.99. ;-)
>
> Dragged out the Tilia.
>
> They are normally around that price here too.

Careful! Steve Wertz will accuse you of lying about the price!!! LOL

Jill

"Chris Marksberry" > wrote in message
...
>
> In Houston we still have some pretty good deals going... Randall's (aka
> Safeway) is still promoting their Rancher's Reserve beef so they have
> T-bones for $3.99/lb., brisket for .99/lb.

How is that Rancher's Reserve beef, Chris? (I don't usually shop at
Randall's.)

Mary

In article >,
"jmcquown" > wrote:

> OmManiPadmeOmelet wrote:
> > In article >,
> > "jmcquown" > wrote:
> >
> >> Michael "Dog3" Lonergan wrote:
> >>> "Gunner" >
> >>> :
> >>>
> >>>>
> >>>> "You wish. T-bone today was $4.99 per lb. bone in.".
> >>>>
> >>>> A "bone in" T-Bone? Interesting! Wouldn't a bone-out T-Bone make
> >>>> it a fillet and a NY Strip?
> >>>>
> >>>>
> >>>
> >>> Bone in or out. Buy the damned thing. I don't look at prices that
> >>> much but $4.99 a pound sounds cheap to me. I'd buy it in a
> >>> heartbeat.
> >>>
> >>> Michael
> >>
> >> Considering the cost of beef these days, just look at a ribeye.
> >> $7.99/lb around here. Ridiculous, if you ask me.
> >>
> >> Jill
> >
> > That's why I bought 8 of them yesterday for $3.99. ;-)
> >
> > Dragged out the Tilia.
> >
> > They are normally around that price here too.
>
> Careful! Steve Wertz will accuse you of lying about the price!!! LOL
>
> Jill

Nah. He's got me killfiled. ;-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"MareCat" > wrote in message
...
> "Chris Marksberry" > wrote in message
> ...
> >
> > In Houston we still have some pretty good deals going... Randall's (aka
> > Safeway) is still promoting their Rancher's Reserve beef so they have
> > T-bones for $3.99/lb., brisket for .99/lb.
>
> How is that Rancher's Reserve beef, Chris? (I don't usually shop at
> Randall's.)
>
> Mary
>

Mary,

I'd say adequate... we bought some of the rib eyes when they were on sale
for $3.99/lb. and did the first one without marinating, tenderizer, etc. It
needed help... kinda tough. The second go around with the Rancher Reserve
rib eyes we used meat tenderizer and marinated before putting on the grill.
That time it was pretty darn good! Thus far I don't think HEB has to lose
any sleep over Rancher's Reserve vs. HEB'S prime.

We don't usually shop at Randall's either.

Chris in Pearland, TX

at Mon, 03 Jul 2006 18:11:28 GMT in <65dqg.2987$IF2.1755
@bignews7.bellsouth.net>, (jmcquown) wrote :

>Michael "Dog3" Lonergan wrote:
>> "Gunner" >
>> :
>>> "You wish. T-bone today was $4.99 per lb. bone in.".
>>> A "bone in" T-Bone? Interesting! Wouldn't a bone-out T-Bone make
>>> it a fillet and a NY Strip?
>> Bone in or out. Buy the damned thing. I don't look at prices that
>> much but $4.99 a pound sounds cheap to me. I'd buy it in a heartbeat.
>>
>Considering the cost of beef these days, just look at a ribeye. $7.99/lb
>around here. Ridiculous, if you ask me.

Ridiculous? Really? From my POV, at least, expecting anything *less* than
$8/lb for rib eye (or any other premium cut) amounts to unrealistic
expectations. I personally would be *extremely* suspicious of top cuts such
as porterhouse going for as low as $4.99/lb, to say nothing of $3.00/lb. At
that price, the quality has got to be bottom-of-the-barrel. Beef isn't
free. When prices are that low, the farmers involved have *got* to be
cutting corners, in more ways than one, and this would cause me to have
serious questions about the meat involved.

If we as consumers demand prices that are unrealistically low, the result
is inevitable - we will drive quality, not to mention a lot of good
farmers, out of the market. At the end of the day, a farmer has to make a
profit and if he has to slice his operating budgets to the bone in order to
make ends meet the result can only be bad for both the quality of meat and
the quality of life of the farmers involved. I'd like to see more people
happy to pay $10/lb and up for better cuts of beef - because somewhere
about that sort of line a farmer can start to make a decent living while
being able to offer us a decent product. Instead of complaining,
furthermore, that such prices put good beef out of the range of the lower
income brackets, it must be realised that meat is and has been from time
immemorial something of a luxury - that you shouldn't *expect* to be able
to have great steaks every day.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

OmManiPadmeOmelet wrote:
> In article >,
> "jmcquown" > wrote:
>
>> OmManiPadmeOmelet wrote:
>>> In article >,
>>> "jmcquown" > wrote:
>>>
>>>> Michael "Dog3" Lonergan wrote:
>>>>> "Gunner" >
>>>>> :
>>>>>
>>>>>>
>>>>>> "You wish. T-bone today was $4.99 per lb. bone in.".
>>>>>>
>>>>>> A "bone in" T-Bone? Interesting! Wouldn't a bone-out T-Bone
>>>>>> make it a fillet and a NY Strip?
>>>>>>
>>>>>>
>>>>>
>>>>> Bone in or out. Buy the damned thing. I don't look at prices that
>>>>> much but $4.99 a pound sounds cheap to me. I'd buy it in a
>>>>> heartbeat.
>>>>>
>>>>> Michael
>>>>
>>>> Considering the cost of beef these days, just look at a ribeye.
>>>> $7.99/lb around here. Ridiculous, if you ask me.
>>>>
>>>> Jill
>>>
>>> That's why I bought 8 of them yesterday for $3.99. ;-)
>>>
>>> Dragged out the Tilia.
>>>
>>> They are normally around that price here too.
>>
>> Careful! Steve Wertz will accuse you of lying about the price!!! LOL
>>
>> Jill
>
> Nah. He's got me killfiled. ;-)

I keep trying to killfile him but he just keeps coming back. He's obsessed
with me. Must be because I'm so gorgeous; I can't think of any other reason


Jill

jmcquown wrote:
> Gunner wrote:
>> "You wish. T-bone today was $4.99 per lb. bone in.".
>>
>> A "bone in" T-Bone? Interesting! Wouldn't a bone-out T-Bone make it
>> a fillet and a NY Strip?
>
> Don't you mean a porterhouse? The strip is on one side, the ribeye filet on
> the other And much better bang for the buck, the porterhouse. Poor
> neglected porterhouse... leaves more for me at about $3 USD/lb.
>
> Jill <--has knife, can debone but why bother?
>
>


Yikes, they are ~$8.99 a pound here in the Denver area supermarkets,
quite a bit more at a butcher shop.

gloria p

In rec.food.cooking, "Michael \"Dog3\" Lonergan" > wrote:

> Bone in or out. Buy the damned thing. I don't look at prices that much but
> $4.99 a pound sounds cheap to me. I'd buy it in a heartbeat.

I'd look at the quality first. Likely it is Select, or even more likely,
ungraded.

Just because it is a T Bone does not mean it is worth buying, even at a
low price.

--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow

In rec.food.cooking, Edwin Pawlowski > wrote:

> "jmcquown" > wrote in message

> > And much better bang for the buck, the porterhouse. Poor
> > neglected porterhouse... leaves more for me at about $3 USD/lb.
> >
> > Jill <--has knife, can debone but why bother?
> >
> >

> Only place around here that has Porterhouse at that price is the dog food
> factory.

Likely Jill's super intercepted a shipment bound for there...

--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow

wrote:
>
> I'd look at the quality first. Likely it is Select, or even
> more likely, ungraded.
>
> Just because it is a T Bone does not mean it is worth buying,
> even at a low price.

Note that the lower grades (I've seen USDA Good
ribeye steaks in Oriental food markets) are just
as fresh and just as healthful as any other grade.
The USDA grading system is based primarily on
marbling (fat streaks within the muscle) and
the age of the animal. If it looks good and
it cooks up good and you like it, no problem.
Some people would consider reduced marbling fat
to be a positive feature for health reasons,
rather than a quality defect. (Of course,
such people are not discerning foodies, but
that's a can of worms I do not wish to open
at this time.)

The main point being that the lower grades
are not in any sense less fresh or less safe.
They just come from cheaper animals (either
fed more grass and less grain, and/or older
animals such as retired dairy cows). Although
I don't think you would ever see retired dairy
cow meat as anything other than ungraded.
IIRC, the highest grade such animals can
receive is USDA Standard, no matter how good
the meat is.

In rec.food.cooking, Mark Thorson > wrote:

> Note that the lower grades (I've seen USDA Good
> ribeye steaks in Oriental food markets) are just
> as fresh and just as healthful as any other grade.

Yep.


> The USDA grading system is based primarily on
> marbling (fat streaks within the muscle) and
> the age of the animal. If it looks good and
> it cooks up good and you like it, no problem.

Yep.

> Some people would consider reduced marbling fat
> to be a positive feature for health reasons,
> rather than a quality defect. (Of course,
> such people are not discerning foodies, but
> that's a can of worms I do not wish to open
> at this time.)

Yep.

> The main point being that the lower grades
> are not in any sense less fresh or less safe.
> They just come from cheaper animals (either
> fed more grass and less grain, and/or older
> animals such as retired dairy cows). Although
> I don't think you would ever see retired dairy
> cow meat as anything other than ungraded.
> IIRC, the highest grade such animals can
> receive is USDA Standard, no matter how good
> the meat is.

But if the meat is so dry and tough that it is best ground up for burgers,
it seems silly to crow about how low priced it is - all the prices quoted
in the thread would be somewhat high for hamburger.

--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow

In article >,
"jmcquown" > wrote:

> >> Careful! Steve Wertz will accuse you of lying about the price!!! LOL
> >>
> >> Jill
> >
> > Nah. He's got me killfiled. ;-)
>
> I keep trying to killfile him but he just keeps coming back. He's obsessed
> with me. Must be because I'm so gorgeous; I can't think of any other reason
>
>
> Jill

Weird. He's not usually a stalker.
Yeah, he's so able to stay out of killfiles as he'll change his name and
he has several server accounts.

Odd that. And he calls _me_ a troll.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"jmcquown" > wrote

> I keep trying to killfile him but he just keeps coming back. He's
> obsessed
> with me. Must be because I'm so gorgeous; I can't think of any other
> reason
>

I told you he has a crush on you, be nice.

nancy

> wrote:
> Just because it is a T Bone does not mean it is worth buying, even at a
> low price.

But just because it is low price, does not mean that it is low quality. I
grilled one of those $4.99/pound porterhouse steaks (normally or without
club card, $10.99/pound) tonight on my charcoal grill, and certainly didn't
run into any toughness problems. Perhaps it wasn't as marbled as some steaks
might be, but that didn't affect the eating enjoyment.

Pricing is often not a quality issue. In almost every line of business,
there are deals that companies offer to bring in customers. Often these
deals are loss leaders, where they actually lose money on the sale of that
one item, in the hopes of making money on other items, or at a minimum
bringing customers in who might otherwise never visit. They may make their
money back on future sales, if not on this particular visit. Sometimes the
purpose of these deals is to drive a competitor out of business, after which
they may charge any price.

There are many reasons for low prices, and so much of the time it has little
to do with the selling of inferior merchandise.

I am quite confident in my abilities of judging quality, and I am willing to
take the occassional gamble if I am not sure. As a long term strategy, I
think I save a lot of money as opposed to discounting out of hand things
that are sold for low prices.

--
( #wff_ng_7# at #verizon# period #net# )

"jmcquown" > wrote in message
>
> Considering the cost of beef these days, just look at a ribeye. $7.99/lb
> around here. Ridiculous, if you ask me.
>
> Jill

Beef has been high for a while now. I just paid 6.89 last week for a whole
rib eye and there will be some trim from it. If I bought individual steaks,
it would have been 8.99. Just two years ago I could have bought it for
about $4.59 for the same thing.

"Alex Rast" > wrote in message
>
> If we as consumers demand prices that are unrealistically low, the result
> is inevitable - we will drive quality, not to mention a lot of good
> farmers, out of the market. At the end of the day, a farmer has to make a
> profit and if he has to slice his operating budgets to the bone in order
> to
> make ends meet the result can only be bad for both the quality of meat and
> the quality of life of the farmers involved. I'd like to see more people
> happy to pay $10/lb and up for better cuts of beef - because somewhere
> about that sort of line a farmer can start to make a decent living while
> being able to offer us a decent product.

I don't mind paying if the farmer gets his fair share. Too often the
middleman controls the price and pays the farmer squat. Seafood is good for
that also, especially lobsters where they buy and hold a million pounds and
wait for the price to go up.

Had some very good veal chops a few weeks ago at 13.00/lb.

"Every heart has its own song." - Rayna (3 1/2 years old)
"Chris Marksberry" > wrote in message
...
>
> "MareCat" > wrote in message
> ...
>> "Chris Marksberry" > wrote in message
>> ...
>> >
>> > In Houston we still have some pretty good deals going... Randall's
>> > (aka
>> > Safeway) is still promoting their Rancher's Reserve beef so they have
>> > T-bones for $3.99/lb., brisket for .99/lb.
>>
>> How is that Rancher's Reserve beef, Chris? (I don't usually shop at
>> Randall's.)
>>
>> Mary
>>
>
> Mary,
>
> I'd say adequate... we bought some of the rib eyes when they were on sale
> for $3.99/lb. and did the first one without marinating, tenderizer, etc.
> It
> needed help... kinda tough. The second go around with the Rancher
> Reserve
> rib eyes we used meat tenderizer and marinated before putting on the
> grill.
> That time it was pretty darn good! Thus far I don't think HEB has to lose
> any sleep over Rancher's Reserve vs. HEB'S prime.

I've never tried HEB's prime beef, either. How is that?

Mary

Mike Feline > wrote:
>On Mon, 3 Jul 2006 14:47:53 -0500, jmcquown wrote:
>
>> You don't live here, Swertz. You have no idea what the prices are from week
>> to week. Websites are dated, or didn't you know that? Meat prices are also
>> dated, or didn't you also know that? Sometimes I can buy PRIME rib
>> (standing rib roast, bone-in) for $8.99/lb from Charley's.
>
>I hate to break it to you, but that "Prime Rib Roast" is probably
>USDA grade Select or Choice beef. It's probably not USDA Prime,
>not at that price.

1. The word "Prime" in "Prime Rib" doesn't mean "USDA Prime".
https://www.ams.usda.gov/lsg/mgc/ins...ocs/MGC107.htm
(see item IV-G).

2. You don't want rib roast or steaks from USDA Prime
carcasses. Way too much fat. You want sirloin and strip
and t-bones and porterhouses from USDA Prime carcasses.
Basically, loin meat. The place the extra marbling makes
a positive difference. Same deal with Kobe beef. If it
isn't loin, using the name on it is just an overpriced
gimmick.

>If it was, they'd have sold all their roasts
>to local restaurants and not bother with the private consumer.

Only boutique supermarkets have USDA Prime beef with
any regularity.

AJ's tries to sell USDA Prime Prime Rib for like $18/lb.
Suckers aren't born, they're impulse-marketed.

>Especially if they're selling USDA Select T-Bones and Porterhouses
>for $7.

That's a typical price these days.

>> You want to tell me and everyone else otherwise?
>
>Yep. Just did.

Not really.

--Blair

Edwin Pawlowski > wrote:
>"jmcquown" > wrote in message
>> And much better bang for the buck, the porterhouse. Poor
>> neglected porterhouse... leaves more for me at about $3 USD/lb.
>>
>> Jill <--has knife, can debone but why bother?
>
>Only place around here that has Porterhouse at that price is the dog food
>factory.

Safeway and Fry's will do deep-discount meat a few times
a year. 4th of July weekend is a high probability for it.

I wouldn't be surprised to see that.

But what I'd do then is debone it.

Then I'd have a strip and a filet. For $3/lb plus some
fun-type elbow grease.

--Blair

In rec.food.cooking, wff_ng_7 > wrote:
> > wrote:
> > Just because it is a T Bone does not mean it is worth buying, even at a
> > low price.

> But just because it is low price, does not mean that it is low quality.

True. But no mention has yet been made taht any of this super-low priced
beef is better than USDA Select.

> Perhaps it wasn't as marbled as some steaks
> might be, but that didn't affect the eating enjoyment.

Of course it does.

> Pricing is often not a quality issue. In almost every line of business,
> there are deals that companies offer to bring in customers. Often these
> deals are loss leaders, where they actually lose money on the sale of that
> one item, in the hopes of making money on other items, or at a minimum
> bringing customers in who might otherwise never visit. They may make their
> money back on future sales, if not on this particular visit. Sometimes the
> purpose of these deals is to drive a competitor out of business, after which
> they may charge any price.

Granted.

--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow

"MareCat" > wrote in message
...
> "Every heart has its own song." - Rayna (3 1/2 years old)
> "Chris Marksberry" > wrote in message
> ...
> >
> > "MareCat" > wrote in message
> > ...
> >> "Chris Marksberry" > wrote in message
> >> ...
> >> >
> >> > In Houston we still have some pretty good deals going... Randall's
> >> > (aka
> >> > Safeway) is still promoting their Rancher's Reserve beef so they have
> >> > T-bones for $3.99/lb., brisket for .99/lb.
> >>
> >> How is that Rancher's Reserve beef, Chris? (I don't usually shop at
> >> Randall's.)
> >>
> >> Mary
> >>
> >
> > Mary,
> >
> > I'd say adequate... we bought some of the rib eyes when they were on
sale
> > for $3.99/lb. and did the first one without marinating, tenderizer, etc.
> > It
> > needed help... kinda tough. The second go around with the Rancher
> > Reserve
> > rib eyes we used meat tenderizer and marinated before putting on the
> > grill.
> > That time it was pretty darn good! Thus far I don't think HEB has to
lose
> > any sleep over Rancher's Reserve vs. HEB'S prime.
>
> I've never tried HEB's prime beef, either. How is that?
>
> Mary
>
>

Mary,

Very nice prime at HEB, but (not surprisingly) quite pricey if it's not on
sale. If they have a Wegman's (do they?) in Baltimore you shouldn't be
hurting though. Hope you keep in touch once you move!

Chris in Pearland, TX

"Chris Marksberry" > wrote in message
...
>
> "MareCat" > wrote in message
> ...
>>
>> I've never tried HEB's prime beef, either. How is that?
>>
>> Mary
>>
>>
>
> Mary,
>
> Very nice prime at HEB, but (not surprisingly) quite pricey if it's not on
> sale. If they have a Wegman's (do they?) in Baltimore you shouldn't be
> hurting though.

I read that there's going to be a Wegman's opening up near where we'll be
living. I love Wegman's! Been to ones in Corning, NY and in Bethlehem, PA
(where my brother lives).


> Hope you keep in touch once you move!
>
> Chris in Pearland, TX

I will! And I'll still lurk on Houston.eats...

Mary