My daughter picked this up at small town grocery. Price of $4.99/lb for Tbone is amazing given how expensive beef is now a days. I just don’t know what to make of this. Why so cheap and what the heck is Mexican Tbone? I’m assuming beef from Mexico? Excited and a little scurd – not gonna lie. Gonna hit the grill tonight – hope it’s good. If so, gonna go back and load up.
by DrTJO
6 Comments
Damn hope this is good for you, that looks like some select meat, that’s definitely a porterhouse tho—so much fillet
Don’t be scared. Mexican beef is at least closer then all the Brazilian flooding the grocery stores. These are just very low quality, little marbling.
Personally I wouldn’t eat these as steaks but I would use for sandwiches, salads, even a chili.
They come ungraded and are usually much older than US sourced beef since it can take awhile for them to get to wherever you’re at. This can be a positive since the meat is essentially wet aging as it sits in the cryovac, but it will turn much quicker than US sourced product. It generally ends up looking like select or very low choice beef. Like all meat, you get what you pay for but they’re no less safe than USDA graded beef.
Source: experienced butcher turned meat distributor
I bought a whole tenderloin of ungraded Mexican beef at Winn Dixie. I cut steaks from the center. The rest we used in beef tips. The whole thing was about $60. The steaks weren’t bad, I bacon wrapped them for flavor. Beef tips were tender.
Marbeling? Nah, finished on tumbleweed and mesquite.
Sounds like a wrestling move