I agree with you Adam…Bob’s Chop House in Dallas is Awesome!!! Alos, Pappas Steakhouse is pretty good too.
Now I have to confess…I work in the Culinary Product Development Division of a major National Steakhouse. We use Certified Angus for our Sirloins, and Choice (the next grade down from CAB) for all the rest. There is good meat and there is bad meat…you get what you pay for.
The cut of beef also makes a difference. We grill our steaks, and brush them with a secret butter seasoning right before they reach the desired degree of doneness.
DOn’t banish me from the board, but there are many times I just want chicken…especially after you taste steaks all day long. I love my job!!!
I agree with you Adam…Bob’s Chop House in Dallas is Awesome!!! Also, Pappas Steakhouse is pretty good too.
Now I have to confess…I work in the Culinary Product Development Division of a major National Steakhouse. We use Certified Angus for our Sirloins, and Choice (the next grade down from CAB) for all the rest. There is good meat and there is bad meat…you get what you pay for.
The cut of beef also makes a difference. We grill our steaks, and brush them with a secret butter seasoning right before they reach the desired degree of doneness.
DOn’t banish me from the board, but there are many times I just want chicken…especially after you taste steaks all day long. I love my job!!!
“We use Certified Angus for our Sirloins, and Choice (the next grade down from CAB) for all the rest.”
Hey Hootie…
I’ll try not to hijack this too far, but I’m curious about this comment. I always thought that the gradings were USDA Prime, USDA Choice, USDA Select, and who knows what else. I didn’t think that “Certified Angus” was a grade, but rather a guarantee of the type of cattle used. I assumed that that still had to be graded by the USDA. What’s the scoop on this? I’ve had some really good meat that was just listed as “Certified Angus” so I’m not complaining… just wondering.
:eek: Don’t get me wrong, the seasoning combination sounds good and I might try that with some chicken or round steak, but don’t do that to good steaks! That would mask a good portion of the meat’s actual taste.
I’ll try not to hijack this too far, but I’m curious about this comment. I always thought that the gradings were USDA Prime, USDA Choice, USDA Select, and who knows what else. I didn’t think that “Certified Angus” was a grade, but rather a guarantee of the type of cattle used. I assumed that that still had to be graded by the USDA. What’s the scoop on this? I’ve had some really good meat that was just listed as “Certified Angus” so I’m not complaining… just wondering. **
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You are exactly right about the grades of meat. After the select comes Utility and last but not least No Roll. No roll is when the USDA inspector comes in with a roller. He inspects an allotment based on needs for a company. FOr instance, Outback wants all of the Choice (Yes, all their meat is choice), in sirloins from a carcass. The inspector rolls his approved stamp over the carcass. What is left over is the No-roll. Restaurants like GOlden Corral, Ryans, Ponderosa, Bonanza, and other type low-cost affordable steakhouses buy the No-roll at a low cost, resulting in a cheaper steak. Only thing is, when you go to one of these cheaper places, it is hit or miss.
Certified Angus Beef is the creme de la creme of beef. We carry only CAB at our new prototype, and a 9 oz. filet will run you 23.99.
I hope I answered your question, and I am open to another session on meat 101 anytime. 
Can anyone recommend any place around Long Beach, CA? I see Trabuco Oaks is a bit out of the way but seems like worth a drive if it’s really that good.
I was always taught, by my father, who was taught by mcarthurs cook, that you NEVER season a steak before you have seared both sides. When i cook a steak, I turn the grill up t a spinal tap 11, wait until the temp guage in the lid is in the “your about to void your warranty” section, and then open the grill and sear both sides of the meat(only turning once after that). Only then do I put anything on the meat. Salt Grass Steak house has a seasoning mix that they sell that kosher salt and 6 other spices, and I sometimes throw that on, as it seems to just enhance the flavor, not cover it up. When its near done, I hose the whole thing down in real butter. I generally only buy Ribeye, and only choice or better.
You are exactly right about the grades of meat. After the select comes Utility and last but not least No Roll. No roll is when the USDA inspector comes in with a roller. He inspects an allotment based on needs for a company. FOr instance, Outback wants all of the Choice (Yes, all their meat is choice), in sirloins from a carcass. The inspector rolls his approved stamp over the carcass. What is left over is the No-roll. Restaurants like GOlden Corral, Ryans, Ponderosa, Bonanza, and other type low-cost affordable steakhouses buy the No-roll at a low cost, resulting in a cheaper steak. Only thing is, when you go to one of these cheaper places, it is hit or miss.
Certified Angus Beef is the creme de la creme of beef. We carry only CAB at our new prototype, and a 9 oz. filet will run you 23.99.
I hope I answered your question, and I am open to another session on meat 101 anytime. **
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Not to question your expertise, Teacher, but At the grocery store(one of the big chains) near my house they sell certified angus beef, They have all kinds of certified angus beef signs, and ever package of Certified Angus also says USDA Coice on it. Acording to The Certified Angus Beef Home Page, Certified angus beef can be either choice, or prime. It is a seperate classification altogether. Check it out. So it is not neccesarily the creme de la creme, but probably is the creme de la creme of choice at the very least.
Outback, at least in the Dallas/Fort Worth area has been serving prime since april. As told [url="http://www.virtualtexan.com/food/perfect.htm"here(ive seen it on their menus myself, but I always order the Rack of Lamb there)
Oh, and acording to this article, there is a little grocery that sells prime on my way home from work! YeeHaw! I am so there. Oh well, gotta go check on my smoker.
When I say “a good Porterhouse,” I’m talking about a steak that’s 2 1/2 or 3 inches thick, which must be sliced to serve. Trust me, the garlic/anchovy/pepper thing stays on the edges of the slices. It adds savor and does not cover the flavor of the beef.
bdgr: Leading Meat Scientists have disproven the old “don’t salt the steak before searing!” adage. Get in step with the times, man.
Heresy…Propaganda spread by the Vegans to deny us of our right to the perfect steak. I bet they were yankee meat scientists too.
Personally, me and my dad tried this one out ourselves, and and found it to be true(sear before seasoning, that is)…At least in our experiment. Maybe we should put this to Cecil.
On my recent cross country trek I stopped in one of the most cow-oriented cities in the universe (Amarillo, TX) and enjoyed my incredible ribeye - probably the most marbled steak I have had in a while. Incredible! Sure “The Big Texan” is touristy and cheesy - but man, what a steak!
They also have that 72oz steak dinner special - plop down $50, eat the complete dinner and if you finish it in an hour it’s free. http://www.bigtexan.com
I also like Outback, as well as very good experiences at Lawry’s The Prime Rib in Beverly Hills, as well as a charming place called the Prairie Schooner in Ogden, Utah.
Phouchg
Jacks Bar and Grill in Redding CA, looks like a shithole place, and the inside isnt much better, but the bar is amazing, and the steak is even better.