I really like beef, especially BBQ'd (no sauce, just salt n pepper, I prefer the meat to speak for itself, but am always down to try a good marinade). I've always wondered how beef gets graded, Select, Choice, Prime, etc. Then there's the crazy expensive Kobe Wagyu (I've never had it) and the wet or dry aged kinds you see at Whole Foods (never had this either). Probably the "best" I've had (home cooked, not restaurant) is Costco "Prime" which has been increasing in price like crazy.
Is there something scientific to it, or just eyeballed to look for marbling and such?
Gotta tag
@Meatman on this. Anyone that has some insight on anything beef, please post. I'd like to bring my knowledge of beef to the next level.
BTW my favorite cuts are Ribeye for steak, Tri-Tip (may be known as something else outside of the West Coast) for roast (with Chuck Eye Roast being second), and Ranchera Skirt Steak (for Carne Asada tacos). I haven't gotten into NY Strip, Porterhouse, Sirloin (they all seem to be "tougher" vs Ribeye and Tri-Tip; attempts to grill at rare to medium rare have made them hard to cut, it just moves the meat around on the plate lol). Also not much of a Brisket fan (fatty and mushy to me?) and Flat Iron Steak has also disappointed me. No matter the "meat snob" comments, I'll still eat em all.
I seriously need all the protein I can get right now ?