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Cooking & Baking

pscot

(21,044 posts) Sun Dec 20, 2015, 02:41 PM Dec 2015

Utility grade beef question [View all]

Renate bought a large, cheap beef rib roast at Fred Meyer. In the fine print on the label it says B-in, which I believe is the grade. It's very lean and looks kind of coarse. I don't want to use it for Christmas if it's going to be tough and tasteless. Is there as way to cook this so it eats well, or should I turn it into gulaschsuppe? I can hang it for a while if that would improve the quality.

8 replies

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Utility grade beef question [View all] pscot Dec 2015 OP

I Think That Means "Bone-In." Tace Dec 2015 #1

I had that problem. dixiegrrrrl Dec 2015 #2

I ordered a larding needle this morning pscot Dec 2015 #4

btw....I have read about aging meat in the fridge for a few days. dixiegrrrrl Dec 2015 #3

There's a couple of ways to do this at home Major Nikon Dec 2015 #6

I was thinking more in terms pscot Dec 2015 #7

If it's not labeled and you bought it at a supermarket, it's probably Select Major Nikon Dec 2015 #8

Yep, means bone-in Major Nikon Dec 2015 #5