OzJacko wrote:
I drank too much beer to have "clarity" on where the best steaks were.
There is no such thing as a bad steak.
Lest we forget.....
SSgt Ray Rangel - USAF
SrA Elizabeth Loncki - USAF
PFC Adam Harris - USA
MSgt Eden Pearl - USMC
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OzJacko wrote:
I drank too much beer to have "clarity" on where the best steaks were.
There is no such thing as a bad steak.
Mountain-Mike wrote:
Keep doing what you are doing TW! Your articles are a great & current resource for hikers.
OzJacko wrote:
I drank too much beer to have "clarity" on where the best steaks were.
There is no such thing as a bad steak.
OzJacko wrote:
I drank too much beer to have "clarity" on where the best steaks were.
There is no such thing as a bad steak.
max.patch wrote:
i took advantage of a groupon for 3 meals at ryans buffet. the buffet includes steak grilled to order so i figured i could a steak dinner at a price less than buying a steak at the grocery and cooking it myself. i don't know what kinda cut of meat they used, or where they got it, but it was close to being unedible. i gave my son the voucher for the 2 remaining meals.
since then, that location has closed and ryan's parent company filed (again) for bankruptcy.
Rasty wrote:
Chuck or Sirloin. Probably no-roll. For those that don't know what no-roll is it's when the inspector won't roll a side of beef with a quality grade. Beef is graded on two levels. The first level is being wholesome or not. No-roll received this stamp. The second level is quality grade ranging from Prime to #2. Most factories only sell three or four grades. A factory that sells Prime, Choice, Select and Commercial won't grade any meat that scores below that. They score it no-roll and sell it cheap. A lot of ground beef and cheap restaurant cuts are no-roll. No-roll is fine with ground beef but makes terrible steaks.max.patch wrote:
i took advantage of a groupon for 3 meals at ryans buffet. the buffet includes steak grilled to order so i figured i could a steak dinner at a price less than buying a steak at the grocery and cooking it myself. i don't know what kinda cut of meat they used, or where they got it, but it was close to being unedible. i gave my son the voucher for the 2 remaining meals.
since then, that location has closed and ryan's parent company filed (again) for bankruptcy.
Quality of beef grades
Prime (2% of beef)
Choice
Select
Commercial (Lots coming from Canada)
Cutter (Needs to be stewed)
Canner (Used for canned foods)
#1 (Pet Food)
#2 (Fertilizer)
You also need to pay attention to the slaughter house number. Old dairy cows are sometimes sold as Prime because they will grade out as Prime because of the marbling but taste like an old dairy cow. The slaughter house being in New Jersey or Wisconsin is a good clue that it's a dairy cow.
Astro wrote:
More proof that there is a lot of valuable knowledge around the cafe, you just have to ask the right questions.Rasty wrote:
Chuck or Sirloin. Probably no-roll. For those that don't know what no-roll is it's when the inspector won't roll a side of beef with a quality grade. Beef is graded on two levels. The first level is being wholesome or not. No-roll received this stamp. The second level is quality grade ranging from Prime to #2. Most factories only sell three or four grades. A factory that sells Prime, Choice, Select and Commercial won't grade any meat that scores below that. They score it no-roll and sell it cheap. A lot of ground beef and cheap restaurant cuts are no-roll. No-roll is fine with ground beef but makes terrible steaks.Quality of beef gradesmax.patch wrote:
i took advantage of a groupon for 3 meals at ryans buffet. the buffet includes steak grilled to order so i figured i could a steak dinner at a price less than buying a steak at the grocery and cooking it myself. i don't know what kinda cut of meat they used, or where they got it, but it was close to being unedible. i gave my son the voucher for the 2 remaining meals.
since then, that location has closed and ryan's parent company filed (again) for bankruptcy.
Prime (2% of beef)
Choice
Select
Commercial (Lots coming from Canada)
Cutter (Needs to be stewed)
Canner (Used for canned foods)
#1 (Pet Food)
#2 (Fertilizer)
You also need to pay attention to the slaughter house number. Old dairy cows are sometimes sold as Prime because they will grade out as Prime because of the marbling but taste like an old dairy cow. The slaughter house being in New Jersey or Wisconsin is a good clue that it's a dairy cow.
Rasty wrote:
Chuck or Sirloin. Probably no-roll. For those that don't know what no-roll is it's when the inspector won't roll a side of beef with a quality grade. Beef is graded on two levels. The first level is being wholesome or not. No-roll received this stamp. The second level is quality grade ranging from Prime to #2. Most factories only sell three or four grades. A factory that sells Prime, Choice, Select and Commercial won't grade any meat that scores below that. They score it no-roll and sell it cheap. A lot of ground beef and cheap restaurant cuts are no-roll. No-roll is fine with ground beef but makes terrible steaks.max.patch wrote:
i took advantage of a groupon for 3 meals at ryans buffet. the buffet includes steak grilled to order so i figured i could a steak dinner at a price less than buying a steak at the grocery and cooking it myself. i don't know what kinda cut of meat they used, or where they got it, but it was close to being unedible. i gave my son the voucher for the 2 remaining meals.
since then, that location has closed and ryan's parent company filed (again) for bankruptcy.
Quality of beef grades
Prime (2% of beef)
Choice
Select
Commercial (Lots coming from Canada)
Cutter (Needs to be stewed)
Canner (Used for canned foods)
#1 (Pet Food)
#2 (Fertilizer)
You also need to pay attention to the slaughter house number. Old dairy cows are sometimes sold as Prime because they will grade out as Prime because of the marbling but taste like an old dairy cow. The slaughter house being in New Jersey or Wisconsin is a good clue that it's a dairy cow.
Drybones wrote:
I just want to go on the record and say TW is a real cutie....who wouldn't enjoy a shake down by her?
I believe I had one of these this week end.Rasty wrote:
Chuck or Sirloin. Probably no-roll. For those that don't know what no-roll is it's when the inspector won't roll a side of beef with a quality grade. Beef is graded on two levels. The first level is being wholesome or not. No-roll received this stamp. The second level is quality grade ranging from Prime to #2. Most factories only sell three or four grades. A factory that sells Prime, Choice, Select and Commercial won't grade any meat that scores below that. They score it no-roll and sell it cheap. A lot of ground beef and cheap restaurant cuts are no-roll. No-roll is fine with ground beef but makes terrible steaks.Quality of beef gradesmax.patch wrote:
i took advantage of a groupon for 3 meals at ryans buffet. the buffet includes steak grilled to order so i figured i could a steak dinner at a price less than buying a steak at the grocery and cooking it myself. i don't know what kinda cut of meat they used, or where they got it, but it was close to being unedible. i gave my son the voucher for the 2 remaining meals.
since then, that location has closed and ryan's parent company filed (again) for bankruptcy.
Prime (2% of beef)
Choice
Select
Commercial (Lots coming from Canada)
Cutter (Needs to be stewed)
Canner (Used for canned foods)
#1 (Pet Food)
#2 (Fertilizer)
You also need to pay attention to the slaughter house number. Old dairy cows are sometimes sold as Prime because they will grade out as Prime because of the marbling but taste like an old dairy cow. The slaughter house being in New Jersey or Wisconsin is a good clue that it's a dairy cow.
Rasty wrote:
#2 is from a cow found dead or dyingDrybones wrote:
I just want to go on the record and say TW is a real cutie....who wouldn't enjoy a shake down by her?
I believe I had one of these this week end.Rasty wrote:
Chuck or Sirloin. Probably no-roll. For those that don't know what no-roll is it's when the inspector won't roll a side of beef with a quality grade. Beef is graded on two levels. The first level is being wholesome or not. No-roll received this stamp. The second level is quality grade ranging from Prime to #2. Most factories only sell three or four grades. A factory that sells Prime, Choice, Select and Commercial won't grade any meat that scores below that. They score it no-roll and sell it cheap. A lot of ground beef and cheap restaurant cuts are no-roll. No-roll is fine with ground beef but makes terrible steaks.Quality of beef gradesmax.patch wrote:
i took advantage of a groupon for 3 meals at ryans buffet. the buffet includes steak grilled to order so i figured i could a steak dinner at a price less than buying a steak at the grocery and cooking it myself. i don't know what kinda cut of meat they used, or where they got it, but it was close to being unedible. i gave my son the voucher for the 2 remaining meals.
since then, that location has closed and ryan's parent company filed (again) for bankruptcy.
Prime (2% of beef)
Choice
Select
Commercial (Lots coming from Canada)
Cutter (Needs to be stewed)
Canner (Used for canned foods)
#1 (Pet Food)
#2 (Fertilizer)
You also need to pay attention to the slaughter house number. Old dairy cows are sometimes sold as Prime because they will grade out as Prime because of the marbling but taste like an old dairy cow. The slaughter house being in New Jersey or Wisconsin is a good clue that it's a dairy cow.
The post was edited 1 time, last by Mountain-Mike ().
Rasty wrote:
#2 is from a cow found dead or dyingDrybones wrote:
I just want to go on the record and say TW is a real cutie....who wouldn't enjoy a shake down by her?
I believe I had one of these this week end.Rasty wrote:
Chuck or Sirloin. Probably no-roll. For those that don't know what no-roll is it's when the inspector won't roll a side of beef with a quality grade. Beef is graded on two levels. The first level is being wholesome or not. No-roll received this stamp. The second level is quality grade ranging from Prime to #2. Most factories only sell three or four grades. A factory that sells Prime, Choice, Select and Commercial won't grade any meat that scores below that. They score it no-roll and sell it cheap. A lot of ground beef and cheap restaurant cuts are no-roll. No-roll is fine with ground beef but makes terrible steaks.Quality of beef gradesmax.patch wrote:
i took advantage of a groupon for 3 meals at ryans buffet. the buffet includes steak grilled to order so i figured i could a steak dinner at a price less than buying a steak at the grocery and cooking it myself. i don't know what kinda cut of meat they used, or where they got it, but it was close to being unedible. i gave my son the voucher for the 2 remaining meals.
since then, that location has closed and ryan's parent company filed (again) for bankruptcy.
Prime (2% of beef)
Choice
Select
Commercial (Lots coming from Canada)
Cutter (Needs to be stewed)
Canner (Used for canned foods)
#1 (Pet Food)
#2 (Fertilizer)
You also need to pay attention to the slaughter house number. Old dairy cows are sometimes sold as Prime because they will grade out as Prime because of the marbling but taste like an old dairy cow. The slaughter house being in New Jersey or Wisconsin is a good clue that it's a dairy cow.
Drybones wrote:
I just want to go on the record and say TW is a real cutie....who wouldn't enjoy a shake down by her?
max.patch wrote:
i took advantage of a groupon for 3 meals at ryans buffet. the buffet includes steak grilled to order so i figured i could a steak dinner at a price less than buying a steak at the grocery and cooking it myself. i don't know what kinda cut of meat they used, or where they got it, but it was close to being unedible. i gave my son the voucher for the 2 remaining meals.
since then, that location has closed and ryan's parent company filed (again) for bankruptcy.
OzJacko wrote:
Best Wishes Clarity.
My brother in law over 30 years ago had a broken neck in a motorcycle accident in Italy.
Came home on a stretcher a quadriplegic. About a month later started to get some feeling. Was walking in 6 months. Still technically a quad but is fully mobile and leading an active and fully functioning life. Just don't lose heart. It's an area with tremendous hope for treatment in the next decade.
Rasty wrote:
If someone could anticipate the thread drift direction they would be a genius.Astro wrote:
More proof that there is a lot of valuable knowledge around the cafe, you just have to ask the right questions.Rasty wrote:
Chuck or Sirloin. Probably no-roll. For those that don't know what no-roll is it's when the inspector won't roll a side of beef with a quality grade. Beef is graded on two levels. The first level is being wholesome or not. No-roll received this stamp. The second level is quality grade ranging from Prime to #2. Most factories only sell three or four grades. A factory that sells Prime, Choice, Select and Commercial won't grade any meat that scores below that. They score it no-roll and sell it cheap. A lot of ground beef and cheap restaurant cuts are no-roll. No-roll is fine with ground beef but makes terrible steaks.Quality of beef gradesmax.patch wrote:
i took advantage of a groupon for 3 meals at ryans buffet. the buffet includes steak grilled to order so i figured i could a steak dinner at a price less than buying a steak at the grocery and cooking it myself. i don't know what kinda cut of meat they used, or where they got it, but it was close to being unedible. i gave my son the voucher for the 2 remaining meals.
since then, that location has closed and ryan's parent company filed (again) for bankruptcy.
Prime (2% of beef)
Choice
Select
Commercial (Lots coming from Canada)
Cutter (Needs to be stewed)
Canner (Used for canned foods)
#1 (Pet Food)
#2 (Fertilizer)
You also need to pay attention to the slaughter house number. Old dairy cows are sometimes sold as Prime because they will grade out as Prime because of the marbling but taste like an old dairy cow. The slaughter house being in New Jersey or Wisconsin is a good clue that it's a dairy cow.
twistwrist wrote:
Got a new article posted on Appalachian Trials. "Everything you need to know about maildrops on the Appalachian Trail", including mile markers, 1-3 locations per town, and links. Downloadable as a pdf. Soon will be on ATClarity too. Check it out and please share the link liberally. Thanks!
appalachiantrials.com/everythi…on-the-appalachian-trail/
PaulMags wrote:
Nice... It is quite possible I am moving to Bozeman, MT later this year...have to add it to the list.
twistwrist wrote:
Got a new article posted on Appalachian Trials. "Everything you need to know about maildrops on the Appalachian Trail", including mile markers, 1-3 locations per town, and links. Downloadable as a pdf. Soon will be on ATClarity too. Check it out and please share the link liberally. Thanks!
appalachiantrials.com/everythi…on-the-appalachian-trail/
EdDzierzak wrote:
The link in the first paragraph doesn't work (at least for me).twistwrist wrote:
Got a new article posted on Appalachian Trials. "Everything you need to know about maildrops on the Appalachian Trail", including mile markers, 1-3 locations per town, and links. Downloadable as a pdf. Soon will be on ATClarity too. Check it out and please share the link liberally. Thanks!
appalachiantrials.com/everythi…on-the-appalachian-trail/
jimmyjam wrote:
How about a combined article" " Beer Drops on the AT". And on that note, I just saw on the news that Anheuser Busch is buying Devils Backbone- I sure hope they don't screw with the recipe because DB has got some damn good beer.twistwrist wrote:
Got a new article posted on Appalachian Trials. "Everything you need to know about maildrops on the Appalachian Trail", including mile markers, 1-3 locations per town, and links. Downloadable as a pdf. Soon will be on ATClarity too. Check it out and please share the link liberally. Thanks!
appalachiantrials.com/everythi…on-the-appalachian-trail/
twistwrist wrote:
Well that's the saddest news I've heard all day.jimmyjam wrote:
How about a combined article" " Beer Drops on the AT". And on that note, I just saw on the news that Anheuser Busch is buying Devils Backbone- I sure hope they don't screw with the recipe because DB has got some damn good beer.twistwrist wrote:
Got a new article posted on Appalachian Trials. "Everything you need to know about maildrops on the Appalachian Trail", including mile markers, 1-3 locations per town, and links. Downloadable as a pdf. Soon will be on ATClarity too. Check it out and please share the link liberally. Thanks!
appalachiantrials.com/everythi…on-the-appalachian-trail/
Rasty wrote:
The big beer companies buying the micros will be terrible. These garbage companies ruin everything they touch.twistwrist wrote:
Well that's the saddest news I've heard all day.jimmyjam wrote:
How about a combined article" " Beer Drops on the AT". And on that note, I just saw on the news that Anheuser Busch is buying Devils Backbone- I sure hope they don't screw with the recipe because DB has got some damn good beer.twistwrist wrote:
Got a new article posted on Appalachian Trials. "Everything you need to know about maildrops on the Appalachian Trail", including mile markers, 1-3 locations per town, and links. Downloadable as a pdf. Soon will be on ATClarity too. Check it out and please share the link liberally. Thanks!
appalachiantrials.com/everythi…on-the-appalachian-trail/
SarcasmTheElf wrote:
Homebrewing is a simple and cost effective solution to this problem.Rasty wrote:
The big beer companies buying the micros will be terrible. These garbage companies ruin everything they touch.twistwrist wrote:
Well that's the saddest news I've heard all day.jimmyjam wrote:
How about a combined article" " Beer Drops on the AT". And on that note, I just saw on the news that Anheuser Busch is buying Devils Backbone- I sure hope they don't screw with the recipe because DB has got some damn good beer.twistwrist wrote:
Got a new article posted on Appalachian Trials. "Everything you need to know about maildrops on the Appalachian Trail", including mile markers, 1-3 locations per town, and links. Downloadable as a pdf. Soon will be on ATClarity too. Check it out and please share the link liberally. Thanks!
appalachiantrials.com/everythi…on-the-appalachian-trail/