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Rate this Steak please

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MrCookingNurse
MrCookingNurse Posts: 4,665
in EggHead Forum
a friend of mine is asking me to split a side of beef with him. He just sent me a picture of a steak he is grilling up. Really doesn't look that great. Not the marble I was used to, but our last beef did grade near prime on its ultrasounds before slaughter. 




_______________________________________________

XLBGE 
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Comments

  • Spaightlabs
    Spaightlabs Posts: 2,349
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    Looks a little lean to me too.
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  • bgebrent
    bgebrent Posts: 19,636
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    Not so much.
    Sandy Springs & Dawsonville Ga
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  • jonnymack
    jonnymack Posts: 627
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    Looks weird, can't place it but yeah too lean.
    Firing up the BGE in Covington, GA

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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
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    He said "bone in sirloin". 

    It it looks so lean. Looks like a liver sheen. 


    _______________________________________________

    XLBGE 
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  • pasoegg
    pasoegg Posts: 447
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    looks like Texas to me on this one - "El Paso" on this beef steak

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

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  • Acorn
    Acorn Posts: 163
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    Ditto that. We buy meat the day of or the day before a cook, I'm sure there is a cost savings buying it in bulk but I get exactly what is needed.  
    Atlanta, GA  - LBGE -
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  • pgprescott
    pgprescott Posts: 14,544
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    I like it rare, but that's really under cooked! I kid, I kid. I'm no expert, except at eating beef, but I would not buy that steak at the store. I agree, WAY too lean for me. Maybe really young beef? IDK? Not for me, too risky. 
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  • SGH
    SGH Posts: 28,791
    edited July 2015
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    I'm looking at a picture instead of the actual cut. But I would grade it at Select-. Marbling somewhere in the high 30's to low 40's on the Select- scale. Again I'm looking at a pic and that can make a huge difference.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Chubby
    Chubby Posts: 2,955
    edited July 2015
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    It does appear to be a sirloin... but not one I would buy honestly (no offense)...and certainly not a cow id invest in!
    To be fair sirloin isn't a great cut....but there appears to be little or no intermuscular fat... at all!
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • dogfoot
    dogfoot Posts: 62
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    SPIT IT OUT
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  • RRP
    RRP Posts: 25,898
    edited July 2015
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    You say he is a friend of yours, but IMO he already knows he got screwed and is wanting to cut his loss. I'll give him credit for honesty for sharing that picture as opposed to finding a nice one to use as a sample. Looks like his purchase might be better suited as ground beef.
    Re-gasketing America one yard at a time.
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  • RRP
    RRP Posts: 25,898
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    Acorn said:
    Ditto that. We buy meat the day of or the day before a cook, I'm sure there is a cost savings buying it in bulk but I get exactly what is needed.  
    Then you aren't a potential buyer of a sub-primal of steaks of 12 to 18 pounds to be dry aged by you for 35 to 60 days, huh?  =)
    Re-gasketing America one yard at a time.
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  • cazzy
    cazzy Posts: 9,136
    edited July 2015
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    Feed that cow some grain you damn hippies!   :tongue: 
    Just a hack that makes some $hitty BBQ....
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    Yes it does look lean, but if it is a sirloin then it is going to be on the lean side as will the filet IMO.   Have him send you a photo of a ribeye,  that will give you a better idea of marbling.  Little thin for my taste though.  Are the cow's finished with grain or grass?  Grain finished cows will have more marbling. 
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • aukerns08
    aukerns08 Posts: 253
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    We split a half of beef with our friends at the beginning of the year. The sirloin is a little leaner than you get at the store but still delicious. The only mistake we made was not knowing better and not giving the butcher instructions online how we wanted it to be processed. Steaks are a little thin. Great tasting stuff though
    Large and Mini BGE

    Hamilton, VA
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  • Spaightlabs
    Spaightlabs Posts: 2,349
    edited July 2015
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    cazzy said:
    Feed that cow some grain you damn hippies!   :tongue: 
    Gotta watch those Omega 6's Caz.  If it ain't fed on grass, you can stick it up your butt.
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  • Hi54putty
    Hi54putty Posts: 1,873
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    pass
    XL,L,S 
    Winston-Salem, NC 
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  • Grillin_beers
    Grillin_beers Posts: 1,345
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    Sorry dude but I have to agree with @SGH on this one.  Probably a select grade.  I'm no expert but I have spent a lot of time on my wife's family farm and have observed them grading beef many a time.  If I was a professional butcher I could offer a better opinion. 
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    I've seen deer steaks have better marbling than that.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • RRP
    RRP Posts: 25,898
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    tarheelmatt said:
    I've seen deer steaks have better marbling than that.  
    ouch! =)
    Re-gasketing America one yard at a time.
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  • Photo Egg
    Photo Egg Posts: 12,110
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    For me, the proof would be in the cooked steak.
    I have purchased, and been disappointed by pretty steaks and surprised by steaks that I thought would be less than good.
    A 100% grass fed produced steak will not look grocery store pretty.
    Let us know...
    Thank you,
    Darian

    Galveston Texas
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
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    Photo Egg said:
    For me, the proof would be in the cooked steak.
    I have purchased, and been disappointed by pretty steaks and surprised by steaks that I thought would be less than good.
    A 100% grass fed produced steak will not look grocery store pretty.
    Let us know...
    He didn't offer me any of the cooked steak!!

    Im pass on these cows!


    _______________________________________________

    XLBGE 
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  • RRP
    RRP Posts: 25,898
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    MrCookingNurse said:


    Im pass on these cows!
    Good idea! Looks like this cow may have jumped from the "tanner" line to the meat line! =)
    Re-gasketing America one yard at a time.
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  • QKing
    QKing Posts: 17
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    Too thin
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  • Photo Egg
    Photo Egg Posts: 12,110
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    MrCookingNurse said:
    Photo Egg said:
    For me, the proof would be in the cooked steak.
    I have purchased, and been disappointed by pretty steaks and surprised by steaks that I thought would be less than good.
    A 100% grass fed produced steak will not look grocery store pretty.
    Let us know...
    He didn't offer me any of the cooked steak!!

    Im pass on these cows!
    I did read your post and understood that it was a picture of your friends steak he was about to cook. That said, if he is a friend, and close enough to split a side of cow that you might be able to get a steak, cook it, and try yourself.
    If the price is right it might be worth a taste test. But it also sounds like you had great luck with your last buy and just know this would not be good.
    Thank you,
    Darian

    Galveston Texas
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Sirloin is one of the leaner cuts.  I think most people are focusing on the imprint of the bag is was stored in that gives it the shiny sheen, and the steak is thin.  Those aren't qualities of the animal but the butcher and the handling.  People pay good money for grass-fed and it's generally lean.   Conclusion: inconclusive. 
    ______________________________________________
    I love lamp..
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  • biggreenrob
    biggreenrob Posts: 194
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    I don't know about this one.  My guess is someone woke up in a bathtub filled with ice and may be missing some vital organs.
    LBGE | DigiQ | SW Cap | KAB | iGrill2 | CI PS | PSWoo2 | HQ Grid | Extender
    Mini Max | PartyQ | KAB | CGW 2-Tier (Mod) | Woo w/Stone | SW Cap (mod) | CI13 
    Location: NoVA
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