USDA Beef question

Discussion in 'Professional Chefs' started by jason06, Aug 9, 2016.

  1. jason06

    jason06

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    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!
     
  2. jimyra

    jimyra

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  3. chefbillyb

    chefbillyb

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    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. 
     
  4. jason06

    jason06

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    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.
     
  5. chefbillyb

    chefbillyb

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    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.......
     
  6. jason06

    jason06

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    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.
     
  7. chefross

    chefross

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    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.
     
  8. kuan

    kuan Moderator Staff Member

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

    jonnyhotcakes

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    I've had very good luck with ungraded PSMO
     
  10. jason06

    jason06

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    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?
     
  11. chefross

    chefross

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    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.