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Choice or Prime?
Topic Started: Mar 30 2018, 09:51 AM (84 Views)
Luke's Dad
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Emperor Pengin
The beef tenderloin I made for Christmas was enough of a hit that it's been requested again. Heading to the butchers in a couple hours. Is the prime worth the extra $4 per pound?
The problem with having an open mind is that people keep trying to put things in it.
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Axtremus
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HOLY CARP!!!
A few ways to look at this ...

1. Did you use prime or choice last year? Consider using the same thing this year; because the review from last year was good, so why change?

2. Do you use a lot of herbs and spices?
With enough herbs and spices, the taste difference between prime and choice goes away.

3. Do you stew or cook it a long time?
Cook it long enough and the texture difference between prime and choice goes away too.
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Luke's Dad
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Emperor Pengin
I don't use a lot of spices for this recipe, and I do a very slow roast (175 in the oven).
The problem with having an open mind is that people keep trying to put things in it.
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Jolly
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Geaux Tigers!
Ax,

Anybody that stews a beef tenderloin deserves to be shot.

Back to the original question...I wouldn't pay $4/lb more from prime, but that's just me.
The main obstacle to a stable and just world order is the United States.- George Soros
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Mikhailoh
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If you want trouble, find yourself a redhead
One of the beauties of tenderloin is it is lean. Since prime just means more fat, well, probably not.
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
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Davis
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Fulla-Carp
I would go prime for sure if the meat is a main act.
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Rainman
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Fulla-Carp
I have a pressure cooker! :excited:

It will turn anything into mush.

I've used it, well...once.

It's somewhere in a cupboard.

I think I'll consider thinking about getting it out again sometime.

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