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Econamy Grade

cooksomecooksome Posts: 88
edited 7:00PM in EggHead Forum
Econamy Grade whole boneless beef ribeyes are $2.98lb.
Simiboneless angus ribeyes are $5.88lb
I've never bought econamy grade and was just wanting some input.

Comments

  • HossHoss Posts: 14,600
    This is only MY HONEST opinion.Unless you plan on grinding it into burger,NEVER buy ANYTHING less than CHOICE.You will be money ahead.I got tricked into buying some of that junk once.It did make good burgers though.
  • Little ChefLittle Chef Posts: 4,725
    cooksome: With no disrespet, please...you get what you pay for. If you want a steak you can enjoy, spend the money on the better grade. ;)
  • Photo EggPhoto Egg Posts: 5,965
    Economy grade meat would be great for Beer night with the guys or Sous Vide cooking.
    Even the Angus can be hit or miss. Some look near prime grade and some look like crap. Rare to see it graded in the store, at least local at Krogers and Randalls.
    I bought a whole boneless ribeye from RD last week.
    It was marked Angus Choice Gold. It was very nice and less than $6 a pound.
    Good luck,
    Thank you,
    Darian

    Galveston Texas
  • stikestike Posts: 15,597
    run away.

    there's no such thing as "economy" grade. maybe select or worse, cutter.

    in either case, there's a reason it is so cheap. nothing too cheap is ever good.
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    LC... you get my long-winded answer to your aged-beef email (sent thru the forum)?

    ...max was not getting my emails yesterday either
    ed egli avea del cul fatto trombetta -Dante
  • Photo EggPhoto Egg Posts: 5,965
    I sent one to LC this mornig as well.
    Thank you,
    Darian

    Galveston Texas
  • stikestike Posts: 15,597
    my email is all frigged up, but i can't tell if it is across the board or just sending to one account or domain (comcast addresses have blocked my host's server before).

    i have two addresses and two ways of sending (phone, PC). debugging it is not anything i have time for, but i kinda worry clients aren't getting emails now.... :ermm:
    ed egli avea del cul fatto trombetta -Dante
  • Photo EggPhoto Egg Posts: 5,965
    I did get your reply from the Stumpbaby post.
    Your email hit mine at 9:04 last night.
    Thank you,
    Darian

    Galveston Texas
  • stikestike Posts: 15,597
    cool. thank you.
    ed egli avea del cul fatto trombetta -Dante
  • fishlessmanfishlessman Posts: 20,691
    i would take the gamble, ribeye is the only one i would try it with though :laugh: i prefer a choice grade ribeye over prime. would look the pieces over real good though
  • ShedFarmShedFarm Posts: 499
    I agree with ribeye being the only cut I'd take a chance with. If it doesn't work as a steak, you could probably get away with partially freezing it, then slicing it thin and using it for cheese steak sandwiches.
    BJ (Powhatan, VA)
  • cooksomecooksome Posts: 88
    Thanks yall I think I'll get a small one cut one inch thick just to see Thanks again
  • To paraphrase the words of Michael Pollan, "spend more and eat less" -- you'll be happier with the quality than the quantity.
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