Home Forums Hunting & Shooting Hunter's Campfire Beef on Sale

When cuts of beef go on sale in a retail outlet, is there a standard % increase in the amount of fat that is left on the meat? (Please note, I am only asking for a friend, as I always run down critters and kill them with a spear, then rip off the meat with my teeth and consume it raw.)

Fat is usually trimmed to some degree.. When I buy a beef quarter at the (somewhat) local meat market I specify that the fat's NOT to be trimmed... I'm paying for it anyway - whether trimmed or not - so I have 'em leave it on..

FWIW..

There is no such thing as a sale on beef.

You are paying higher prices for lower quality beef......and happy about it.

Fat by volume isn't very heavy compared to muscle. That's why fat guys float really well.

Soooooooo, if Michael Moore ends up in the drink - it's best to cling to him when ya don't have a life vest on?

I thought fat content was designated by name, select, choice, prime

That's marbling in the muscle, the OP is talking about the thickness of fat on the outside or edge . People have been told fat is bad and want lean meat, which is lower grade. A good steak will have marbling throughout the muscle.

I'm pretty sure I'm well marbled

Not aware there is a standard % of fat intentionally left when on sale as I've seen steaks with anywhere from very little fat to a lot of fat all together and priced the same.

A local chain of grocery stores often runs sales ads on rib-eye and NY strip steaks and when they do they usually will price them as both cut and trimmed by pound and also priced as a whole loin by pound with 'sliced for free' option but no mention of trimmed. The difference in price is typically about $1.00 a pound less by whole loin versus sliced, trimmed and individually packaged.

I have them leave it on!

what is marbling?

as an aside i love the way the marketing has shifted from loving grain fed corraled beef versus good ol lean west texas grass fed stuff.

even locally, they promote grass fed as so much more tasty than grain fed.

i guess we have to adapt, and roll with the blows.

hippies call it free range

Well marbled, with little fat left on the outside edge.

yes, yes they do. and they'd be correct also.

markets are always in flux, or so it seems.

beef feedlots, do they still exist, or not?

when people are hungry for near raw beef, does it much matter what it tastes like?

No! Ya toss the fugger a brick!!

Yield grade is based on backfat, Yield grade 1 being the leanest, 5 with the most fat covering.
Quality grade is based on marbling or intramuscular fat, Select, Low, medium, high, choice and prime.

Killer cows are normally listed as Canner, Cutter, and Breaking, I think around here. These won't be used for much but hamburger, or dog food on the other end of the spectrum.

Fire up the grill mathman,they look great. Rare for me

Yep, some great ribeye's.

Make mine a thick Porterhouse with the same marbling, though.

Last few months about once a month top round and london broil have been 1.97 on sale, I buy it for jerky, fajitas, stew, chili, machaca... anything slow cooked, I load up on them in the freezer.

Just bought this for jerky deer hunting this weekend with DARBY.

They trimmed the fat pretty tight, LB has little fat... I wouldn't serve them as steaks.

Kent