When buying a rib eye for the bbq what is the best (choice, usda, blue ribbon) what?

Answer 1

The highest quality meat is Prime, followed by Choice. All meat has to be inspected by the USDA, so that's meaningless. "Blue Ribbon" sounds like something that store or brand is using to promote the meat--it's not a real rating. The more marbling a meat has, the more tender it is, but the problem is, it also includes more fat. Don't get cuts that have lots of extra fat--marbling is when you can see bits of white mixed in with the meat. My husband is the real expert--he stops women who look confused in the grocery store and gives them pointers. Like, when you're grilling, let the meat grill slowly--charcoal grills are best, and the start with the hole on the lid open all the way, then take it to about 3/4 open. The more closed the hole, the hotter the grill. You get a special flavor, also, if you add some hickory chips. And the meat will be best if you marinate it overnight in liquid smoke, then wait until it's cooked before adding barbeque sauce.

Answer 2

Look at the marbeling on the meat. Go to a deli that will allow you to see both sides of the meat. Supermarkets sell garbage that restaurants and butchers did not want. All meat sold is USDA Grade A. They are not allowed to sell any lower. Blue Ribbon means that the farmer won a blue ribbon once. It means little. You have to look at the individual piece of meat.

BP

Answer 3

Rib Eye

Answer 4

Choice.

Answer 5

USDA. They have very specfic guidlines. Just remember to check the meat to make sure it doesn't have too much fat on it.