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Mar 25th, 2012
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Score #7410659 01/21/19 06:23 PM
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bill oxner Online Content OP
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On sale through tomorrow at HEB. They tried to trick me. They had the select T-bones at the meat counter at a dollar higher. I plan to bone them out and make 6 meals out of them.

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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Score [Re: bill oxner] #7410678 01/21/19 06:41 PM
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Sad looking.


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Re: Score [Re: bigbob_ftw] #7411882 01/22/19 07:48 PM
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Originally Posted by bigbob_ftw
Sad looking.


Yeah, maybe it's the lighting but those don't look real 'choice'. But, what do you want for $4.97.


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Re: Score [Re: bill oxner] #7411951 01/22/19 09:20 PM
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You're going to pull 6 meals out of 2 pounds (deboned)??

Don't think I could do that.


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Re: Score [Re: QuitShootinYoungBucks] #7411953 01/22/19 09:21 PM
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Originally Posted by QuitShootinYoungBucks
Originally Posted by bigbob_ftw
Sad looking.


Yeah, maybe it's the lighting but those don't look real 'choice'. But, what do you want for $4.97.



You think HEB would risk their reputation by miss-grading their beef?


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Score [Re: bill oxner] #7411963 01/22/19 09:43 PM
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I would bone it out, tenderize and chicken fry..

Re: Score [Re: snake oil] #7411969 01/22/19 09:52 PM
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Originally Posted by snake oil
I would bone it out, tenderize and chicken fry..


I plan to bone them out, make two tenderloins, four NY strips, then boil the bones and fat for my dogs. I'll take the fat strip off the outside while I'm at it. I keep repeating myself about portions on THF. I simply don't need or want the fat. There is enough of that in the marbling. A blind can see that. The select steaks didn't have as much. Pricing below regular retail is what is know as loss leader in the retail business. I bought a $4 bottle of balsamic vinegar while I was in there.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Score [Re: bill oxner] #7411976 01/22/19 10:03 PM
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Id salt and pepper them and throw em on the grill. They would beat any vensison steak hands down and we all rant and rave about those.

Bill my guess is most of us should probably be making 6 meals out of that instead of what we do.

Last edited by redchevy; 01/22/19 10:04 PM.

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Re: Score [Re: bill oxner] #7416264 01/27/19 04:38 PM
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Here is the one on the left all boned out. The tender came out larger than either side of the NY strip. I plan to grill the one in the middle tonight . It's a little on the small side but I will have it with my largest baked potato, and a big side of coleslaw. Later guys. I have to go make the coleslaw. It's better after it marinates a few hours.

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Re: Score [Re: bill oxner] #7416343 01/27/19 07:03 PM
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Originally Posted by bill oxner
Originally Posted by QuitShootinYoungBucks
Originally Posted by bigbob_ftw
Sad looking.


Yeah, maybe it's the lighting but those don't look real 'choice'. But, what do you want for $4.97.



You think HEB would risk their reputation by miss-grading their beef?


There are different levels in the choice category . I would bet they buy on the bottom end of choice when selling T-bones as a loss leader. I used to sell Sterling Silver beef which was supposed to be the top 7% of choice and it always had very good marbling for choice. The higher end choice also comes with a higher cost to the retailer as well . Most restaurants also get the high end choice as well(or prime). These t-bones do not look like "select", but they do look like the lower end of the choice grade. I`ll bet they eat just fine. I also do not think that HEB would risk their reputation by purposely selling select as choice, but don`t think that it does not happen. Grading meat is subjective and left up to someone to make the call. One persons select could very well be someone else`s low choice.
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Re: Score [Re: bill oxner] #7416364 01/27/19 07:39 PM
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I've been buying prime tenderloin. I finally decided to try something new after getting gristle in the folds of the tender. I went from small tenders which turned out to be end cuts to large tenders and splitting them. This is the first porterhouse ive tried in years. We will see.

On another thread someone posted that Walmart sold only choice steaks.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Score [Re: bill oxner] #7419003 01/30/19 03:18 PM
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Hey TPACP. Thanks a bunch for your expertise. You still have the same amount of gristle on the same cuts no matter the grade. This chuck is select. I can see good marbling on it but I picked it because of the large muscle.

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Re: Score [Re: bill oxner] #7421518 02/01/19 03:50 PM
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Originally Posted by bill oxner
Hey TPACP. Thanks a bunch for your expertise. You still have the same amount of gristle on the same cuts no matter the grade. This chuck is select. I can see good marbling on it but I picked it because of the large muscle.

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Gristle is pretty much the same regardless the grade of meat from my experience. The gristle you get on T-bones, ribeye`s and sirloins a lot of the time is from improper trimming, especially sale items. The select chuck roast you chose has plenty of marbling to give it great flavor. The roast you picked out is probably the best from that chuck roll Bill. You have a good eye. I have also noticed that meat prices seemed to have softened a little bit from the items that they have been putting on sale.

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