(nose turned upward) It’s still only “Choice.”
(Actuari-sense activated) 22 bucks a pound???
Cooking a small rib eye roast (4.5 pounds, also Choice) right now. No, not grilling. I need my new grill first. Roasting at 225 degrees for however long it takes, then searing at 550 degrees after it’s cooled.
Went to an in-law’s house last Saturday. They cooked a 7-bone roast (18 pounds or so) for seven of us. Took home a bunch. It was not reverse-seared, and it seemed to require multiple thermometers: We pulled it at 125, and it rested up to 130 in the one spot, but some pieces were still quite rare.