Prime Steakhouse Meat Now Available At Retail Markets In Dallas

There is an interesting article in today’s Wall Street Journal about USDA Prime beef. Costco and Wal-Mart shoppers are finding USDA Prime cuts of tenderloin, porterhouse, and rib-eyes in the meat department. Also, prices for Prime at high-end stores such as Whole Foods are dropping. Why? Business is down in big dollar steak restaurants? Sure, business is down in almost every restaurant. I can’t help but wonder if perhaps some big name steak joints have lowered the quality of what they are selling as USDA Prime. It happens. Why do you think many top steak houses lock their dumpsters? Competitors have been known to dumpster dive and expose the “choice” evidence.

But I’m off task. The WSJ author, Katy McLaughlin, interviewed Steven Raichlen, host of public television’s Primal Grill and author of The Barbecue Bible. Raichlen talks about grass-fed beef and why it is rarely (sorry) graded Prime.

By contrast, grass-fed meat, which comes from cattle that haven’t been fattened on grain towards the end of their lives, rarely earns the prime grade because it tends to be less marbled. But it can have a more complex flavor, with herbal notes that reflect the grass diet, and it is also healthier than corn-fed beef, with more omega-3 fatty acids and less saturated fat. This meat benefits from a sprinkling of melted butter or olive oil. For the ultimate garnish, Mr. Raichlen recommends making a cup of aluminum foil, filling it with a piece of beef fat, and placing it over a cooler part of the grill until it melts. Pour a little liquid fat over a cooked steak for a beefy enhancement, he recommends.

In case you don’t read the whole article or the link doesn’t work, here is the money quote: “Man, oh man, it couldn’t be any tenderer” he says. “You chew it with your tongue.” Yummers, that could be a big seller at the Cheesecake Factory.

15 comments on “Prime Steakhouse Meat Now Available At Retail Markets In Dallas

  1. Anyone buying corn-fed beef should be buying it from Rudolphs. Not only are supporting one of the only (and certainly the best IMO) locally owned and operated butchers, most of their meat is dry aged and usually about 40% less expensive than CM or WF. ALso, they cut to order and their in-house made products are incredible. I’ll never understand why people don’t go there more often.

  2. Anyone buying corn-fed beef should first understand the process of corn-fed beef. It’s an unnatural process which pollutes the environment and skews the economics of food all the way up and down the chain. So don’t buy it at all.

  3. Lately, I have been trying to buy only grass fed beef or, Bison. Bison is especially delicious and “beefy” tasting.
    Central Market sells Bison strip steaks that are just the right size for me (8-10 oz.). I use a neighbor’s (very) hot infrared grill which sears them like a steakhouse.
    Grass fed beef is also among my favorite meat products. Recently, at the Guernsey Dairymen’s dinner I had the opportunity to enjoy grass fed short ribs from Burgundy Pasture Ranch in Grandview. They were the best I’ve ever had! I was told, Central Market will be selling locally raised grass fed beef starting in August some time.
    Both, Bison and, grass fed beef have been rightfully considered to be, “guilt free meat”.

  4. “Both, Bison and, grass fed beef have been rightfully considered to be, ‘guilt free meat’.”

    Unless you are a bison or a vegetarian.

  5. I’m a vegan, so I’m with Kirk on meat not being “guilt free,” but I still make judgements on better/worse situations for eating meat.

    Grass fed beef/bison/whatever, grown by traditional farming practices is a more responsible choice than a similar animal fed genetically modified grains and antibiotics. More responsible for your health, animal welfare, the economy, taxes, the world, etc, etc.

  6. Is the discussion about grass fed or grass finished? There seems to be a lack of understanding…starting with Raichlen.

    All cattle are grass fed.

  7. People have scoffed when I say I get my tenderloins, etc., at WalMart. I swear I get some great meat there. Seriously.

  8. Brent D.,

    Even corn-fed cattle start on grass (the family I married in to owns a cow to calf operation in TX, so I’ve seen that part personally) and are sometimes finished on grass in an attempt to right the digestive tract prior to slaughter (this aids in killing bacteria, etc. that can grow during the corn-feeding).

    I meant grass-fed in the traditional sense – born and raised until slaughter on multiple acres of grass and other plants normal to the cow’s diet prior to man’s intervention.

  9. Right, Brent D. All cattle eat only the grasses they pasture on. Until, they are sent to stockyards where they are fattened up on grain and/or corn in readiness for slaughter.
    It’s that feeding of grain and corn that gives meat it’s “unhealthy” properties.
    I was pertaining to (grass fed) cattle that eat nothing but pasture grasses from after being weaned to slaughter.
    Sorry if you all don’t get the whole picture.

  10. If you want dry and tough meat buy grass fed, the only way you are going to get a tender and great tasting steak is going to be finished out on grain and aged. You can wet or dry age depending on your preferance. I’ve been purveying high end meat for twenty years and you will not get grass fed to eat as good as grain fed. If the debate is a health matter, then debate on butt if it’s a flavor and tenderness issue the debate is over.

  11. “b”: I must tell you, I buy grass fed beef all the time from Burgundy Pasture Beef in Grandview. It is not only healthy to eat, it’s delicious!
    The steaks are never tough or dry. There’re juicy, tender, and, tasty. And, as I mentioned above, the beef short ribs from Burgundy Pasture I recently ate at the Dairymen’s dinner were the best I’ve ever had. And, I might add, they were a bit fatty as well. But, the fat from grass fed beef won’t kill you.

  12. Twin I haven’t read any studies that state beef from fed cattle kills. I would expect to read that kind of rhetoric on a poster produced by Pita. At the very least be factual, I understand if you prefer grass fed but don’t throw out a bunch of crap.

  13. TwinW

    “I was pertaining to (grass fed) cattle that eat nothing but pasture grasses from after being weaned to slaughter.”

    That’s called “grass finished”. Sorry if you don’t understand. But to spell it out…

    All cattle can be considered grass fed. However grain finished is very different from grass finished.

    Raichlen was using “grass fed” when he was clearly speaking of “grass finished”. Two very different things.