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<blockquote data-quote="klein" data-source="post: 932476" data-attributes="member: 23950"><p><a href="http://foodosophy.wordpress.com/2009/03/13/ruths-chris-steakhouse-calgary-ab/" target="_blank">From a food critic:</a></p><p><a href="http://foodosophy.wordpress.com/2009/03/13/ruths-chris-steakhouse-calgary-ab/" target="_blank"></a></p><p>So how was it? (USDA steak at Ruth Chris'), I have to say, it’s a decent cut of meat. Im not a huge fan of corn fed beef, as it’s fast finishing techiques leave the beef heavy, and greasy. I prefer the cleaner, more dynamic taste of grass fed beef (Alberta Beef), but that’s a personal preference. The big issue is they have a tendency at Ruth’s Chris to finish everything in a mountain of butter. In the case of the steak, it severely detracts from the flavour of the beef, and leaves each bite a chore. Make sure you order no butter if you order steak there at all.</p><p></p><p>The million dollar question is, is it better than Alberta beef? Well, sure to draw the ire of many people, i have to say, it depends. USDA Prime is a good grade of beef, no question, and when compared to single or double A, there’s clearly no contest. I’ve had Alberta AAA that is better than USDA prime, and i’ve had USDA prime that is better than Canadian Prime. The thing is, when you compare steaks, there are a lot of things to take into account. What it ate. What it was finished on. How it was treated. Handled. How it was aged. How it was cooked.All of these things add up to the piece of meat you put in your mouth, and only a fraction of it has to do with the beef itself. It isnt better strictly on country alone.</p><p></p><p>The key question for me is whether or not the steak is worth it, and I can almost unequivocally say no. The prices are extremely high. The meat, while premium, is at once a bit greasy, as well wet aged, not helping the beef develop far more interesting complexity through dry aging. At these prices, I can get a lot better beef elsewhere.</p><p></p><p><span style="color: #000080">And I agree with that statement, because it does seem, even at the supermarket, every cut of beef is different and from a different cow next week.</span></p><p><span style="color: #000080">It really depends. But, I sure wouldn't like Yellow fat - gross !</span></p><p><span style="color: #000080"></span></p><p><span style="color: #000080">So, now you know Moreluck, if you happen to have a steak with white fat, it's grass fed Alberta Beef !</span></p><p><span style="color: #000080">Unlike the American counterpart that is corn fed.</span></p></blockquote><p></p>
[QUOTE="klein, post: 932476, member: 23950"] [URL="http://foodosophy.wordpress.com/2009/03/13/ruths-chris-steakhouse-calgary-ab/"]From a food critic: [/URL] So how was it? (USDA steak at Ruth Chris'), I have to say, it’s a decent cut of meat. Im not a huge fan of corn fed beef, as it’s fast finishing techiques leave the beef heavy, and greasy. I prefer the cleaner, more dynamic taste of grass fed beef (Alberta Beef), but that’s a personal preference. The big issue is they have a tendency at Ruth’s Chris to finish everything in a mountain of butter. In the case of the steak, it severely detracts from the flavour of the beef, and leaves each bite a chore. Make sure you order no butter if you order steak there at all. The million dollar question is, is it better than Alberta beef? Well, sure to draw the ire of many people, i have to say, it depends. USDA Prime is a good grade of beef, no question, and when compared to single or double A, there’s clearly no contest. I’ve had Alberta AAA that is better than USDA prime, and i’ve had USDA prime that is better than Canadian Prime. The thing is, when you compare steaks, there are a lot of things to take into account. What it ate. What it was finished on. How it was treated. Handled. How it was aged. How it was cooked.All of these things add up to the piece of meat you put in your mouth, and only a fraction of it has to do with the beef itself. It isnt better strictly on country alone. The key question for me is whether or not the steak is worth it, and I can almost unequivocally say no. The prices are extremely high. The meat, while premium, is at once a bit greasy, as well wet aged, not helping the beef develop far more interesting complexity through dry aging. At these prices, I can get a lot better beef elsewhere. [COLOR=#000080]And I agree with that statement, because it does seem, even at the supermarket, every cut of beef is different and from a different cow next week. It really depends. But, I sure wouldn't like Yellow fat - gross ! So, now you know Moreluck, if you happen to have a steak with white fat, it's grass fed Alberta Beef ! Unlike the American counterpart that is corn fed.[/COLOR] [/QUOTE]
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