Select? Choice? Prime?

  • Aash05
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2 weeks 2 days ago #14928 by Aash05
Select? Choice? Prime? was created by Aash05
I recently decided to attempt dry aging at home. Went to the local butcher shop and grabbed a 18 pound ribeye roast, in my excitement I did not specify quality or even look at different options. My question is how did I end up? (picture attached) Is this a quality piece of beef that will be good for dry aging? Currently at 50 days with plans to grill on Sunday.

Tips and advice for future purchases are appreciated, I have a tendency to get overly excited about new things and dive in headfirst without checking for rocks.

IMG_0959.HEIC

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2 weeks 2 days ago - 2 weeks 2 days ago #14930 by RRP
Replied by RRP on topic Select? Choice? Prime?
I can't open your picture. My guess though is it was probably choice if your butcher shop was a sole site. Prime is pretty well snapped up by high end steak houses, COSTCO and in some locals SAM'S.

Sounds like you're in store for a terrific Sunday meal. Just remember that dry aged meat cooks quicker than fresh bought meats. That's the reason you should aways cook to temperature and never cook to time! It would be bad if you overcook your 50 day ribeye.
Ron
Last edit: 2 weeks 2 days ago by RRP.

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