Beef quality at Ralph's (Kroeger)

[Midlife]

This post is inspired by another one here about Rib Roasts.........

Our local Ralphs stores often run 50% off specials on steaks (usually New Yorks or Ribeyes). That makes them really VERY inexpensive and hard to resist. The problem seems to be that the quality can vary widely within the same package of three steaks. I'm assuming these are Select beef, at $4.99 or so a pound), so I don't expect perfection, but some are really very gristley and fatty and others much better. My wife is particularly fat/gristle-averse (not that I'm a fan either) so I usually wind up switching steaks with her when that happens.

I'm a pretty good judgeof the visuals on steaks, so I'm just wondering if the issue is "you get what you pay for" or if there's something I could be doing to improve the odds. These sale prices seem to be on pre-packaged steaks only, but I'm thinking it might be worth my while to get to know the butchers as they can probably help me out on this if I do. But.... without butcher aid are there things I'm missing in the selection process?

Ideas? Comments?

[mucho gordo]

The sale price is not for pre-packs only. It also applies to what's in the fresh cut meat case. Pre-packs may have a special "manager's" markdown on meat that is almost out of code or previously frozen that may be cheaper than the 50% discount. Rarely get a bad rib-eye from Ralphs. Most butchers there will cut or trim to order.

[Flyndubya89]

You hit the nail on the head. You can't discredit marked down meats (or other foods for that matter), generally expiration dates are like speed limits signs, it's only a suggestion lol retailers are only allowed to carry something for a set amount of time, but a good eye and nose will be the judge of that. Those steaks make for a wonderful weeknight meal on a budget and I have never had any bad experiences. Build a report with the men and women that work in your local meat section and they will always help you with a smile. I don't consider my local Kroger employees to be real butchers, especially since there are other specialty shops in my town that have better quality cuts at a premium price, but these individuals carry a wealth of knowledge that will make your tastebuds rejoice!

[Midlife]

Well...... the issue of whether or not the package 50% off price applies to only packages may vary. I've been told. by the butcher, that the only steaks at that price are packaged, but that could just be all that's left at that time. From now on I'll ask the butcher for help, but I'm a bit mystified by the fact that even the 'bad' steaks we've had looked fine on both sides. Hopefully a butcher will have a deeper sense of what to look for.

[mucho gordo]

I don't believe they can legally sell the same product for 2 different prices; fresh cut and pre-pack have to be the same, The only exception being the "manager's special" for a clearance sale.

[Cathy]

Pre-packed in"Family Size" packs is always less per pound than the one or two piece pack or less than 3 pound sizes or from the butcher case. The "Family" packs are usually the sale priced ones at Ralphs/Kroger.

[Midlife]

I'm not saying two different prices at all, but I don't believe they'd be out of line selling fresh cut single steaks for a different price than packaged in threes anyway.. I'm only saying the special price is available only in packages. I would simply assume that the steaks behind the counter aren't from the same cow or grade of meat that day. How's that an issue?

[Flyndubya89]

What do you mean by "bad" steaks, as in close to their expiration date? First clue to bad meat is how it looks, but smell and feel are dead giveaways as well. Poultry is a little more difficult when it comes to looks and fish is even tougher. Your local grocery store hopefully follows the law to the t, so you should never get a bad steak but mistakes do happen. When I buy discounted meat, I don't take the risk and cook it rare-mid rare as I normally like it, might just be me being slighty paranoid though. Mucho, I don't think there is any law about pricing between pre-packed and fresh cut. Pre-packed most likely has been frozen longer to keep on the shelves longer, or at least that is my assumption. Also, as far as I know, the quality of the cut and the cattle that was slaughtered have an effect on pricing, i.e. angus vs. beefmaster or hereford. I may be wrong on this, could someone cite me?

[Midlife]

Please read the original post. By "bad" I simply mean fatty and gristley in a way that is inconsistent with other steaks in the same package at the same price. This has nothing to do with expiration dates at all.

[Will Owen]

They will of course package the meat with the prettiest side up; too bad we don't have the same rule in place that applies to bacon, with a window on the back of the package so you can get some idea how that side looks. This is particularly applicable to their flatiron steaks, which always have the most sinewy side underneath; when I see one with a fair bit of sinew showing I'll avoid it, but I'll always pick one with none visible.

I've had some quite satisfactory steaks from what I call the "Used Meat Department", but I always try to get Choice when I can. The stores in more prosperous areas will often carry a fair amount of Choice beef, while those in poorer neighborhoods carry only Select.

[fourunder]

but I'm thinking it might be worth my while to get to know the butchers as they can probably help me out on this if I do.
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First, with regards to the quality of beef.....I travel to Palm Desert every winter and one of the stores we stop by to pick up snacks for the condo is @ Ralph's. I always like to look at the meat and it always seemed very good to me.

My experience with the local supermarkets I frequent, regardless of which individual store location within the chain, is that the butchers are always happy to assist you with special cuts or orders and like to talk about their knowledge of meat. For premium steaks or chuck roast, I like to have them sliced in to larger pieces and they always accommodate me.....even with items that are on sale in the weekly circular. Once a month, I like to roast a Saveur Recipe for Crispy Roast Pork and the butcher always makes a nice center cut pork belly section for me. I'm sure all stores probably have a policy against gratuities, and this gentleman always refuses one for me, but I toss my show of appreciation on the table inside the cutting room and always tell him to buy coffee or a six pack for himself.

Although I like thick cuts, you should not feel compelled to follow my lead and feel you could only make request for similar orders. Whether half, three quarter, one or more inches.....just ask. I bet you will find the meat is cut more precisely and uniform in thickness.....which makes for more enjoyment on the table.