Prime Choice Steak Sauce
Posted : admin On 07.09.2019A great steak starts with finding the right steak. But how can you tell a good steak from a mediocre steak? Most of us go to the butcher, whether it’s the corner meat market, supermarket, or online store, and find what can appear to be an unending row of cuts of beef. There are a couple of things to look for when buying a great steak. First, there is the grade. The grade speaks about the quality of the meat based on marbling and age. The second factor is the cut. Different cuts have different qualities. Finding the right cut for what you want to grill is probably the most important part of the best steak for your budget and your needs.
What Happened To Prime Choice Steak Sauce
Grades of Steak
Steak Sauces. This copycat steak sauce from Ponderosa Steakhouse adds their signature slightly sweet, slightly tangy flavor to your favorite cuts of steak. If you're looking for a great steak sauce, go straight to the source. This steakhouse copycat is a delicate balancing act of flavors and it'll make your grilled. Buy Prime Choice Steak Sauce (7 oz) from Stop & Shop online and have it delivered to your door in as fast as 1 hour. Your first delivery is free. Try it today!
Grading is typically performed by a third party organization or by a government agency, like the USDA in the United States. The age of the animal and the marbling of the meat determine the grade that is given. Beef is graded by examining the whole or split carcass, so you will find some variance in grades of an individual cut. In the United States, consumer grades are prime, choice and select, with prime being at the top and select being the bottom. The lowest rated meats are not for general retail distribution and become things like meat by-products. Select, while at the bottom of consumer graded meat is still above the 50th percentile of all meat produced in terms of quality.
Prime grade beef makes up about 2% of all the beef produced in the United States and typically ends up being exported or sold to fine restaurants. What you will normally find on the shelves at the store is choice and select. Since prime can be more difficult to find and considerably more expensive, your best option is to purchase a choice cut. I suggest trying it because you will notice a difference. Since choice is superior to select you can buy a less desirable cut to compensate for the higher price.
One thing to remember about grading is that these designations are formulated to be friendly to the multi-billion dollar Beef Industry. There is a considerable amount of thought that goes into brand names that show up on that label, so read carefully.
Marbling is an important factor in steak selection. To visually determine the marbling of a steak, take a good look at the texture of the meat. If the meat is free of all fat, then the cut has little or no marbling. Though this is a leaner and often more tender, it is not as flavorful. Small streaks of fat through the meat will produce a more flavorful steak. When selecting a steak always take a look at the marbling. Remember, the more marbling, the less tender, but the more flavorful. This creates something of a balancing act to find the steak that is both tender and tasty.
Marbling should be thin streaks of fat. Thick lines of fat mean the steak contains a lot of connective tissue that will make it tough. What to look for in a good steak is the color. The meat should be bright red and the fat, a creamy white, evenly distributed throughout the meat.
Cuts of Steak
Cuts of steak can be broken down into three sections. Starting on the upper back and moving down to the mid-back you have the rib, the short loin, and the sirloin. The rib contains cuts such as the rib roast, the rib-eye steak, and the back ribs. This is the least tender section of the three. The short loin produces the T-bone, top loin steak, tenderloin, and the porterhouse. The sirloin gives the sirloin steak and the top sirloin. Other steaks like the chuck, round and flank steak come from those respective areas and tend to be tough cuts of meat. Strips steaks, like the New York Steak, is cut from the T-bone portion.
The most tender cut of beef is the tenderloin. From this area, you will get cuts like chateaubriand, filet mignon, and tournedos. Though these cuts are tender, they are less flavorful. The rib-eye is less tender but far more flavorful. The same holds true about the sirloin cut.
How we tested
Created for King George IV of England, or so the story goes, A.1. Steak Sauce reigns supreme in the United States, accounting for 70 percent of steak sauce sold last year. Although we’ve never had a formal taste test of steak sauce, in the past, we have defaulted to A.1. in the test kitchen; when we call for the condiment, our recipes read: “Steak sauce, such as A.1.” But it’s not the only brand on the market. Steak sauce ingredients tend toward the eclectic and the pungent: raisin paste, turmeric, tamarind, grapefruit puree, malt vinegar, and salty anchovies. We like steak sauce that can slice through rich, meaty beef with a jolt of flavor that’s at once sweet, sour, and salty. But we don’t want it to overwhelm the steak’s own flavor.
Every brand but one in our lineup is ready to use straight from the bottle; Zip Sauce is heated with melted butter and served warm. The idea sounded promising, almost like a shortcut pan sauce. Well, no, as it turned out: “What fresh hell is this?” asked one taster. Another compared it with “fish sauce and butter in salt water.” Excruciatingly salty, it has a whopping 585 milligrams of sodium per tablespoon when combined with unsalted butter, which is a quarter of the U.S. Food and Drug Administration’s daily recommended sodium intake. But it was not the only loser. Other sauces were so sour that we scarcely noticed the meat or else so vinegar-laden that they were as astringent as “rubbing alcohol.” Still another was too sweet and was heavy-handed with clove and nutmeg, prompting tasters to ask if they were eating gingersnaps, pumpkin pie, or molasses cookies. Textures varied almost as much as flavor—from too thin to too thick. Tasters preferred a sauce squarely in the middle, with enough body to cling to the steak but not stiff and gluey. One sauce “ran away from the steak”; unsurprisingly, water was the first ingredient on the label (meaning the sauce has more of it than any other ingredient). Another sauce lost points for its chunky, stringy texture, caused by too much minced onion. We preferred our steak sauce smooth.
In the end, the king was toppled: A.1. finished third. We recommend it but only with some reservations about its sourness and acidity, which tended to overpower the meat. Our favorite brand showed more restraint. It had a mellow tomato base and offered fruitiness; tangy acidity to temper sweetness; a zippy, peppery kick; and a hint of smokiness. Unlike what we found in other brands, these flavors were in harmony, with no one component dominating. This balanced sauce stood up to a rich steak without stealing the show. The meat tasted better with a dollop of our winning sauce, but the flavor was still all about the meat—and isn’t that the point?
Prime Choice Steak Sauce Distributors
Methodology
List Of Steak Sauces
We chose six nationally available steak sauces to taste alongside A.1., sampling each plain and with steak. The final tallies are in, and tasters were adamant in their preferences, which were, ahem, a bit revolutionary.