HOME > Chowhound > Home Cooking >
What's your latest food project? Share your adventure

More new beef!

Sarah Aug 1, 2005 08:44 PM

Apparently I also picked up a l-lb pkg of "Ranchers Reserve Beef Shoulder Country Style Ribs Boneless" -- talk about shopping cluelessly! What to do with these?

  1. Upload a photo (10 MB limit)
  1. s
    SteveT Aug 2, 2005 12:25 AM

    Whatever you do, Safeway 'guarantees' their um, beef. So if it doesn't work out, bring back the receipt for a replacement.

    Just today I got an ad. for Andronico's Certified Angus Beef. Not "certified," but the brand name is "Certified Angus Beef." With luck, it actually originated from a cow. But no guarantees.

    3 Replies
    1. re: SteveT
      rudeboy Aug 2, 2005 12:21 PM

      Although it's a marketing ploy and I was skeptical, I now appreciate seeing that particular brand name on a steakhouse menu. At least it guarantees some level of quality. Unlike the Outback, which actually states right on the menu that they serve USDA choice.

      Link: http://www.certifiedangusbeef.com/pro...

      1. re: rudeboy
        Evan Aug 2, 2005 04:02 PM

        Certified Angus Beef has nothing to do with USDA grading. It is a brand name. You can buy Certified Angus Beef that is USDA Prime and you can buy Certified Angus Beef that is USDA Choice.

        In my experience, a steakhouse that serves USDA Prime beef would display the meat grade (and if they dry-age it) more prominently than the brand.

        1. re: Evan
          rudeboy Aug 2, 2005 08:51 PM

          I never said that it did, but in a way, it does, because that particular program guarantees upper select to prime grade. The indication that I have is that any meat in that program would not be considered choice, but better.

          Most "real" high end steakhouses will tell you the grade, unless it isn't prime, then they will try and blur the distinction. At a moderate steakhouse, if the CAB is offered, at least I know that there is some guarantee for a moderate price.

    2. d
      dude Aug 2, 2005 10:32 AM

      BBQ low and slow for 4-5 hours, or braise.

      1. s
        Sarah Aug 3, 2005 12:34 PM

        I ended up foil-wrapping the pieces and roasting at 275* for 2 hrs, then bbq saucing and broiling until bubbling. This was wrong. Hockey pucks.

        1 Reply
        1. re: Sarah
          rudeboy Aug 3, 2005 01:23 PM

          I'm sorry - I usually have bad experiences with foil-wrapping too.

        Show Hidden Posts