Is there really any difference between "restaurant quality" meats, and the cuts found in a supermarket?

Answer 1

It would depend on the standard of the restaurant,quality restaurants would only buy the best they can,others may not go in for the finer cuts,but that hardly means that these restaurants or the supermarkets would give their customers anything less that a good cut.gifted home cooks turn out fantastic dishes Even from the less tender cuts.

Answer 2

I work as a cook and I find that the meat we use in the kitchen is more consistent, if you order from the same supplier. Whereas in Supermarkets you get usually a real butcher so the quality varies. Some butchers are really good and some should only be cutting meat for dog food. A good example was that I just bought 4 strip loin steaks and the fat cap was cut alot wider than the rest of the steak. In a restaurant the steaks usually come factory cut with more precise cutting machines.

Answer 3

Some cuts of meat are really only sold to restaurants, you can't find many prime meats in a supermarket. If you go to a high quality food store like Whole Foods, or a good quality butcher you can find the same quality of meat. But remember that only certain restaurants use a higher quality grade cut of meat

Answer 4

Restaurants cannot risk having a tough steak go out to the customer.

So they age the beef and they use a surgically-sharp tenderizer.

You can do this at home yourself. Buy beef days before you are going to cook and keep refrigerated until it starts losing it's bright red color. This allows natural processes to break down the meat and is perfectly safe (so long as you don't let it turn black or green!).

I bought the manual meat tenderizer at a restaurant supply and it works great. The blades are so thin you can't even tell the meat has been tenderized

Answer 5

That depends on the quality of the restaurant. Some will not only order their supply from a specific company but will order only the best of the best. But they can do this only because they order in large quantities.

The best thing that you can do is to find a really good butcher and treat him/her and all of the employees with respect. Ask questions that indicate that you want to learn, and you develop that relationship, you'll be better able to ask for specific cuts or quality that they might not otherwise keep in stock.

Answer 6

Today's supermarkets give you exactly what a professional Chef demands in a restaurant. What differs is the treatment after that. No restaurant is going to admit various secret(?) recipes they use to dish out the fare they serve their customers.