PRIME "LOIN" CUT, BY FAR THE BEST FOR ROASTING

The "Short Loin “HighlyRoastable Cut, (part of  SIR LOIN, the only meat that is officially a part of BRITISH NOBILITY)is still, by far, the best roasting cut; but, because the pricing has become so prohibitive, this superb cut which contains far less bone, connective ligaments/tissue and other waste than any rib roast, has virtually disappeared  from the market place.

Short Loin Joint (primal cut)Porterhouse  End

Short Loin Joint (primal cut) Club /wing End

Note: Meat and bone colour excellent. Too much of the surrounding tat has been  trimmed off.

You will not find one of the above on the meat counter in your favourite supermarket. You probably will not be able to get one, even on special order from any urban meat market. About the only place you might be able to obtain one nowadays is  from  a local  beef rancher who is doing his own slaughtering, processing marketing; in which case be prepared to pay around $300.00 . Even then, while you might get the primal cut or a large part there of you are not going to get Prime Dry Aged Beef=Prime Loin

 After broiling/roasting and carving ready for presentation; what you will be able to afford should probably  look something like this.

Do you have any idea, at all, of what you are talking about- you know, those things that you grew up knowing, those things everybody knows ALL ABOUT; or a least likes to BELIEVE they do.

Wet Aging.  

Wet aging is the process of storing vacuum-packaged meats under refrigeration for up to 6weeks

Today, most pre-portioned or precut meats are packaged and shipped in Vacuum-sealed plastic packages (present same health risks to the retail buying/consumer public that plastic baby bottles do to infants and younger children).

This process, when combined with the injection of “pink Slime” allows –or so it is claimed-natural enzymes, and microorganisms, time to break down

connective tissue; which ,when further combined with mechanical processing; tenderizes and flavours the meat(as needed or at least wanted by the meat marketing companies.

As a result of this mechanical manipulation, and chemical processing, the meat develops a very noticeable off odour that is released when the retail packaging is opened (may or probably will not dissipate in a few minutes. But, greatly increasing profits to both processor and marketers, bag aging generally results in a yield loss of only (t0 the processor- there will be a yield loss of20to 25% or more, during cooking)1–2%, significantly lower than dry (air) aging. A liquid mostly water, but, called purge, will be in the bag.Beef generally has the greatest capacity for aging. Exercise caution with the length of time.

Most other meats must be used within a shorter time frame. Commercially vacuum-packaged and chilled, pork, for example, only has a shelf life of about 21 days.

Yes, very indicative of the  quality and safety of ALL Canadian food products (most are Not to be used internally) this thing, where ever they found it,  looks pretty sick, I wouldn't buy it; and I sincerly hope you no longer do; but, none the less, it does serve to illustrat just how bad things really are; just because we have once again begun to allow our governments to start believing that they, rather than"Government of the People, by the People For the PEOPLE"the PEOPLE own and run this country.

Advertised as "Moist and Tender, the lower image is not a PRIME LOIN CUT

NOTE:THAT THE CENTRE (marrow portion) or the bones is starting to appear grey.

It will be moist (due to the high water--natural and added-- content; consequently, it will show a large amount of shrinkage, during cooking 25% or more)--but,it will not be as tender, it will not have the flavour-- of the same cut from Prime Grade Beef -

-DRY AGED to the prime.

Dry Aging-the, pay now, or, pay later, approach.

Dry aging is the process of Hanging fresh meats in an environment of controlled temperature, humidity and air flow, for up to four weeks. This allows the natural enzymes and microorganisms to break down the connective tissues and also impart the tenderness and naturally “bold flavour that we, as humans, so grave for. Remember, humans, like bears (except the polar) and swine, are omnivorous; meaning that far from being “apex”predators; humans were originally (most still are “apex scavengers-why we go to supermarkets to do our food hunting). Dry aging is actually the beginning of the natural decomposition process. However, dry aged meats can and will, lose from 5 to 20 % of their weight through moisture evaporation. Moisture loss, combined with additional trimming—well maybe—I am not so sure --can substantially increase the cost of producing dry aged meats.  Nowadays, in Canada and the rest of North America, dry aged meats are generally available, only, through the more scrupulous of the smaller distributors and specialty butchers.

TAKE NOTE OF  THE DIFFERENCES: 

IN THE TOP IMAGE; THE FAT IS THIN,GREASY--ALMOST SLIMY IN APPEARANCE.

PRIME BEEF STILL HAS A FRESH RED COLOUR. IT ALSO HAS A SMOOTH COVERING OF BRITTLE (NOT GREASY OR SLIMY) CREAMY WHITE-NEVER YELLOW OR CREAMY YELLOW-FAT(TALLOW) AND SMALL STREAKS OF FLAVOUR AND NUTRITION SUPPLYING FAT DISTRIBUTED THROUGH THE LEAN. IN OTHER WORDS, IT IS WELL MARBLED WITH FAT. THE LEAN IS FIRM, FINE GRAINED AND VELVETY. THE BONES IN YOUNG BEEF ARE POROUS AND BLOOD RED IN THE CENTRE MARROW AREA; ONLY IN OLDER ANIMALS ARE THEY ARE WHITE AND FLINTY WITH THE MARROW TURNING GREY. 

Loin

This cut (does NOT have to be broiled/roasted, North Americans often, braise; why then, call it a roast)is the anterior portion of the loin which is separated from the top sirloin butt by a straight cut which passes at a point immediately in front of (anterior to) the pin bone (ilium or tuber coxae). Two major sub-primal cuts from this cut are tenderloin and strip -ped loin (New York Or Kansas).

         The short loin which usually, contains, (there is a "MODERN" United States of the Americas exception; STRIPPED short loin) the tenderest of all beef cuts and is by far the best cut for roasting -- it is also very very expensive now days; so much so  that it is very seldom left as a roasting cut. A second reason that it is seldom left as a roasting cut is of course the necessity of promoting front quarter (standing -rib) sales. This cut contains the tenderloin, and contains much less bone then the rib cuts. Prime grade goes exclusively to the hotel restaurant trade or for export.

          The long "Sir-loin"yields the most tender and expensive cuts of beef—but although both can be improved through proper ageing-- not always the most flavourful or nutritious.
         The choicest portion of the long loin(for tenderness), is the tenderloin, which is exquisitely tender and lean. The top loin and what is now called the sirloin aren't as tender, but they're a bit more nutritious and flavourful. Cuts from the loin require very little work to taste great. Indeed, steak lovers(those who actually know, anything, about beef and other meats) consider it almost sacrilege to marinate them, or to cook them beyond medium rare.
        Do not confuse loin and strip-loin ("stripped-loin"). The strip loin is most often a boneless cut from which the tender and more profitable tenderloin has been removed, usually sold as "New York" Steaks on supermarket meat counters.

©Al Girvan 1990-2011

DON'T GET FLEECED, LEARN ABOUT "PRIME",
 GET TO KNOW THE BASIC BEEF-LOIN,
 AND THE BASIC BEEF RIB CUTS.
PART 1: http://www.youtube.com/watch?v=dMKziF0pNvw&feature=related
PART 2: http://www.youtube.com/watch?v=U-89ls7srE0&feature=related