Kroger Select T-bone $4.99 Foodie Question

I know select is worst than choice which is worst than prime.

I talked to the butcher and he said if I didn't like the mega/family packs on display I could ask to see some of the unpacked cuts.

I believe marbeling is the major difference. I also saw a Good Eats episode where he describes what constites a T-bone. He said the larger the tenderloin portion, the better. If it's really large it would be called a Porterhouse.

Other than marbleing and the size of the tenderloin, is there anything else I should check for? I've heard that if you pick select right, it's not much worst than choice and the same between choice and prime, for a lower cost.

The sale ends on Tuesday.

I'm thinking if I can get a T-bone for a buck more than 90/10 ground beef, it's a deal as I can age or marinade it to tenderize it if necessary.

Thanks in advance for any help.

Sometimes you get what you pay for.

Albertson's bone in Choice T-bone is also on sale for $4,99. I called Tom Thumb which is closer and theirs is $5.99. I'll probabaly drive the extra two miles to save a buck a pound.

I was a store Manager for Krogers. I retired in 2000 after 41 years. The difference grades of meat today sometimes becomes a joke. Select---Choice---Prime and now they are now throwing the other names at you like Angus beef and several others. In my opinion the Government has really broaden the scope of the grades that one almost crosses over to the other. Prime to me is the cut of choice. Marbeling and color are good things to look for at all times. Most markets today advertise select because the price is far more attractive. I myself would choose a Poterhouse over a T-bone simply because the tenderloin is much larger on the Porterhouse. However putting all grades aside and just looking at other cuts of meat example is a London Broil if you prepare it and then cut against the grain it does not matter what the grade is it is going to be tough than hell. All that aside the cut I perfer is the tenderloin or filet about 3 1/2 or 4 inches thick. Krogers for many many years hung their hat on the name Tender A and it was a process as to how they left the beef hang under strick temperature conditions until it really became too cost expensive. this was several years ago when they abandoned that process. I guess it comes down to what a person can really afford as to the grade they purchase. There is very little difference in beef today no matter where you buy it whether it be Costco--Sam's--- Albertson's--Krogers the grades are pretty much the same. I was never in a Whole Foods Store until we visited the one in Henderson and beleive me that meat case just jumps out at you. Here again the prices are pretty stiff but the quality is certainally there.

Wrosie,umm you cant age individual steaks. The process shrinks the meat then you have to trim the dry crust of it. There wouldnt be anything left. I just dry aged a prime rib for the first time and it is process for sure.

JOHN

You are correct that the difference is the marbling which makes the meat more juicy. Generally, forget trying to get the Prime cut as your going to be paying a premium for it. Both the choice and select cuts can be "doctored" to help them taste better. This can be done with a marinade (most of the time).

Get the Porterhouse as the filet is much larger as was stated before. Every so often you may see a filet or 2 on the managers special list (only a few days to sell it, or it's the trash), buy a few and put in the freezer for a grilling day.

You can buy those sudo filets with the bacon for $3.50. Not too bad and pretty cheap.

According to "Good Eats Porterhouse Rules" a T-bone must have at least a 1/2 inch tenderloin. A porterhouse has to have a 1 1/4 inch tenderloin.

Alton mentions that the larger the tenderloin on a porterhouse, the more likely there is a tough connective tissue in the loin portion.

Branded beef AKA "Angus" or "Longhorn" or whatever the store uses, doesn't mean it's better, it just means it has to meet the definition the store calls "Angus/Lonhorn".

He dry ages a single 1 1/4 thick 24 oz. porthouse and it loses about 10% by weight in 3 days.

Check it out on youtube:

Porterhouse Rules Part 1

Parts 2 & 3 will be in the suggested videos.

The "problem" with select grade is that it does not do well with high-heat techniques. Select is great for slow (like BBQ) or wet processes.