How do you like your steak?

[Harpsman]

Medium rare fillet please

 

[FreeOnes_Adam]

Had some tri-tip last night. Pulled it at 150. It was fantastic. Due to the shape, you have varied areas of doneness, all perfect.

 

[meesterperfect]

Funny this topic came up at this time. Adam's Markets is a 4 store supersize chain in my area. Not big-box, square footage. Quality first and in every department. Variety? If you hear about a product from anyone from anywhere, check Adam's first. That said ...

I've been getting their tees and porters for a couple of years. They go on sale for $7-8 lb on a rotating basis. My boss and I grab them. He grills them. He gets or creates rubs and lets them sit on that high heat. I can just pan fry them since my mustard yellow range... (cry for me). Never disappointed though.

Their meats had not been USDA graded till this week's ad. Prime sirloin for $5.99. Yes, PRIME. Is it top sirloin? Is it aged? Is this a $30 piece of meat for 10 bucks? I'll make the drive and buy. I've enjoyed Australian strips that were not as fatty yet came out juicy and tender. Maybe I'm addicted to the Monsanto.

x, are you a spoiled little beef bitch or does Texas have a thing where you can only buy Texas beef out of state. G.W. Bush holds heads of state for BBQ on a regular basis. You need to know a guy. Backdooring meat from a marine cooler.

I'm pretty sure that their beef was USDA graded if it was American beef. I'm pretty sure that's a law. I don't know how they would even get beef that wasn't these days. I'm surprised they could sell prime for that price. A place I worked got prime boneless strips and they cost 18 bucks lb. Super marble, almost too much.
Prime beef is hard to come by. Most is choice but within that grade there can be a huge difference. Where I live A&P (Now Acme) gets much better choice meat than Shoprite.
With Sirloin the word Top has nothing to do with the grade. Its just Top Sirloin as opposed to Sirloin Tip which is closer to the Round(Ass). Top Sirloin comes from the very bottom of the loin right past where the T-Bones lose their fillet and turn into Strips aka Shells. Basically the cows hip. To me that is probably the best all around piece of beef, Top Sirloin.
Australian beef? I don't like it. But its better than it was in the past. I think they have interbred it with American cattle at this point.

 

[meesterperfect]

Had some tri-tip last night. Pulled it at 150. It was fantastic. Due to the shape, you have varied areas of doneness, all perfect.

Thats hard to find around here, Tri Tip. Tasty piece of meat. Comes from the Sirloin Tip aka Bottom Sirloin and you only get 2 per cow. Some places I've worked used to get it to make 93% chopped meat. I'm hungry.

 

[Ace Boobtoucher]

Depends, some days I like it on the rare side, others more well done.

I like mine closer to medium. Sometimes medium to medium well.

 

[Prod3]

Medium to well done for me... the best steak ive ever had was in Florence too, cooked to perfection!