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Beef Quality

By: Joe Brown Email
By: Joe Brown Email

“Better quality, meaning more flavorful, and tenderer, and less fat, less outside fat.”

Richard Ruffino operates Readfield meats in Bryan and has seen the quality of beef steadily increase over the last twenty years. He says the marbling in the meat is what gives beef its unique flavor.

“The select would be the leaner, less marbling, and the choice would be more marbling, and the prime would be maximum marbling.”

“This is the most sought after piece, the piece with the, that does have the fat on it, or inside fat.”

Most beef connoisseurs want their meat aged.

“They want it hung for at least two to three weeks, because it does increase the tenderness.”

Dry aging removes moisture from the meat.

“They want a certain amount of age on it, and if it’s more of a marble color it’s fine. They’re not going after that red, bloody look.”

Tim Muzny showed us the difference between a porterhouse steak and a t-bone.

“This would be the T-Bone class here where your tenderloin is a little more tapered, not this big round piece of tenderloin, and the New York Strip starts straightening up a bit too.”

“These will bring a premium versus the T-Bone, usually somewhere between a dollar and a dollar and a half a pound.”

Beef producers who consistently turn out this type of quality also receive a premium for their product.


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