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USDA Beef question

post #1 of 11
Thread Starter 
Hello again!

I am a Sous Chef at a Vietnamese French restaurant and an planning in reintroducing a fusion classic as a speciak, Bo luc lac, or Shaky beef. I did it before to some mild success using filet mignon tips. It was served over a watercress salad with a lime-fish sauce vinagrette, and the beef was cooked in a light soy-vinagrette. It was very tender (although difficult to cook to perfect temp in a wok since they are small cubes...either ended up over or undercooking them in some test runs, ended up managing to get through), but I wasn't too happy with the flavor. I seasoned with salt, pepper, and garlic powder, and both sauces (for the beef and salad) were perfect to me. The filet lacked that beefy flavor I really want, so I am going to test out some rib eye.

Now, the dish is served with the meat cubed up into approx 1/2". The filet I got was of choice grade, but the supplier is much too far, so I have been slowly but surely getting most of my supplies from a restaurant depot located a few miles away, only problem is that the rib eye is only select grade, they don't even carry any choice grade rib eye. Would this affect the flavor of the meat tremendously? Would most people be able to discern the quality difference from a USDA choice and USDA select beef, especially stir fried rib eye?

Thanks for all advice!
post #2 of 11

Look at this website.  https://www.ams.usda.gov/grades-standards/beef/shields-and-marbling-pictures

post #3 of 11

I wouldn't want to open a steak house using select grade beef. Your going from a better grade choice filet to a lesser grade leaner cut. The only way to know for sure is to try it. Your not going to get a quality flavor or tenderness out of a lesser quality steak......I think you'll be happier staying with the Choice filet. 

post #4 of 11
Thread Starter 
I'm thinking rib eye because it has a beefier flavor; filet is too mild in flavor, so it's a downgrade in texture and quality, but I would imagine an upgrade in flavor. Also, rib eye is definitely not leaner than filet.
post #5 of 11
Quote:
Originally Posted by Jason06 View Post

I'm thinking rib eye because it has a beefier flavor; filet is too mild in flavor, so it's a downgrade in texture and quality, but I would imagine an upgrade in flavor. Also, rib eye is definitely not leaner than filet.


Jason, what I meant  was the select Ribeye was leaner than a choice Ribeye. I agree the filet will not give you the flavor your looking for, it will give you tenderness. The Ribeye may give you more beef flavor, I'm just wondering if it will be tender enough.......

post #6 of 11
Thread Starter 
Quote:
Originally Posted by ChefBillyB View Post
 


Jason, what I meant  was the select Ribeye was leaner than a choice Ribeye. I agree the filet will not give you the flavor your looking for, it will give you tenderness. The Ribeye may give you more beef flavor, I'm just wondering if it will be tender enough.......


Thanks for clearing that up! I am just wondering is there a discernible difference between select and choice rib eye that cannot be overlooked? I am thinking the flavor will be relatively close, but I would imagine the choice would be more tender.

post #7 of 11

Jason...would it possible instead of cubing the meat, to cut it into narrow strips? They would cook more evenly and quicker.

That way you could use tenderloin or ribeye without worrying about overcooking and toughness of the meat.

post #8 of 11

The lower grade of filet will be more beefy and still be quite tender.  Try a "no roll" PSMO or cow tenders.  No kidding.

post #9 of 11
Quote:
Originally Posted by kuan View Post
 

The lower grade of filet will be more beefy and still be quite tender.  Try a "no roll" PSMO or cow tenders.  No kidding.

 

I've had very good luck with ungraded PSMO

post #10 of 11
Thread Starter 
Quote:
Originally Posted by Chefross View Post
 

Jason...would it possible instead of cubing the meat, to cut it into narrow strips? They would cook more evenly and quicker.

That way you could use tenderloin or ribeye without worrying about overcooking and toughness of the meat.


Yes, the dish calls for cubing the meat. I am sorry if I did not make that clear enough in the original post.

Quote:
Originally Posted by kuan View Post
 

The lower grade of filet will be more beefy and still be quite tender.  Try a "no roll" PSMO or cow tenders.  No kidding.


I prefer the flavor of rib eye to filet, but do you think that the lower grade rib eye would have that much of an impact?

post #11 of 11
Quote:
Originally Posted by Jason06 View Post
 


Yes, the dish calls for cubing the meat. I am sorry if I did not make that clear enough in the original post.


I prefer the flavor of rib eye to filet, but do you think that the lower grade rib eye would have that much of an impact?

Jason, I understand what you said in your original post, but sometimes recipes must be tweaked, to compensate when the texture and flavor need help.

No recipe is written in stone.

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