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Nolan Ryan beef
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<blockquote data-quote="Anonymous" data-source="post: 20483"><p>In addition to what CMeyring wrote, as I understand it, the Nolan Ryan program has a number of criteria or tests and if the animal and/or carcass "passes" then it is accepted into the program and ultimately the carcass is also dry aged for a minimum of 14 days. I think most would agree that the aging process and the work of the natural enzymes involved adds to the natural tenderizing.</p><p></p><p>I usually eat only Choice or Prime steaks, roasts and ribeyes - sometimes CAB, sometimes not. But I have recently tried some Nolan Ryan strip steaks, ribeyes, etc. and was actually pleasantly surprised at what a positive eating experiences they were. Perhaps not quite as juicy as some of the CAB and Choice/Prime stuff I have had, but nevertheless it was quite tender and the flavor was very good. </p><p></p><p>The store I shop at prices the Nolan Ryan beef about a $1 per pound below the CAB which I at first thought was not enough of a difference in price (I thought the Nolan Ryan should be even cheaper) . I don't know if Nolan Ryan et al is getting that good of a price for their beef or if the store is just getting a relatively higher markup -- I hope it's the former.</p><p></p><p>Here in Houston the Nolan Ryan beef seems to sell pretty well -- of course that may be due to a bit of "home town boy" loyalty as well! But it looks like they have a pretty good program going, albeit still pretty much in its infancy. I am all for anything that helps the actual cattle rancher being able to take a higher portion of the ultimate consumer dollar. </p><p></p><p>On another note, recently I've noticed one of the upscale grocery chains in Houston advertising 97% lean Texas Longhorn hamburger under a name something like Silvervista. I'm going to give it a try since I like meatloaf and a number of other dishes prepared with hamburger and I always try to buy the leanest burger I can find. Makes me now feel so guilty when I eat a BIG juicy steak that my doctors frown upon. Any of you that have diabetes or have had heart problems probably know what I mean. Regards, Arnold Ziffle</p></blockquote><p></p>
[QUOTE="Anonymous, post: 20483"] In addition to what CMeyring wrote, as I understand it, the Nolan Ryan program has a number of criteria or tests and if the animal and/or carcass "passes" then it is accepted into the program and ultimately the carcass is also dry aged for a minimum of 14 days. I think most would agree that the aging process and the work of the natural enzymes involved adds to the natural tenderizing. I usually eat only Choice or Prime steaks, roasts and ribeyes - sometimes CAB, sometimes not. But I have recently tried some Nolan Ryan strip steaks, ribeyes, etc. and was actually pleasantly surprised at what a positive eating experiences they were. Perhaps not quite as juicy as some of the CAB and Choice/Prime stuff I have had, but nevertheless it was quite tender and the flavor was very good. The store I shop at prices the Nolan Ryan beef about a $1 per pound below the CAB which I at first thought was not enough of a difference in price (I thought the Nolan Ryan should be even cheaper) . I don't know if Nolan Ryan et al is getting that good of a price for their beef or if the store is just getting a relatively higher markup -- I hope it's the former. Here in Houston the Nolan Ryan beef seems to sell pretty well -- of course that may be due to a bit of "home town boy" loyalty as well! But it looks like they have a pretty good program going, albeit still pretty much in its infancy. I am all for anything that helps the actual cattle rancher being able to take a higher portion of the ultimate consumer dollar. On another note, recently I've noticed one of the upscale grocery chains in Houston advertising 97% lean Texas Longhorn hamburger under a name something like Silvervista. I'm going to give it a try since I like meatloaf and a number of other dishes prepared with hamburger and I always try to buy the leanest burger I can find. Makes me now feel so guilty when I eat a BIG juicy steak that my doctors frown upon. Any of you that have diabetes or have had heart problems probably know what I mean. Regards, Arnold Ziffle [/QUOTE]
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