Cut of Beef Question

bryce · Dec 15, 2012

Ok, so i'm in charge of the meat portion of our Christmas dinner. I planned on smoking a prime rib for the first time (i better nail it or i'm going to have some unhappy cusotmers

) Anyhow, I went my local butcher shop to get my learn on and the employee there said that I might want to try a cut of beef called a Manhattan cut. He said it's nearly identical to the Prime Rib cut but about $3.00 less per lb. I'm not too worried about the cost savings HOWEVER, if its the same as the Prime Rib cut then i would go for the Manhattah.

So my question is, is the Manhattan cut Christmas dinner worthy?

Thanks,
Bryce

stanjk · Dec 15, 2012

My understanding of this is that the Manhatten Steak, aka New York Strip, cut comes from the loin of the cow. The Prime Rib comes from the rib section. The NY Strip would be a leaner cut of beef. The Rib Steak is more tender.

jarjarchef · Dec 15, 2012

I have never herd of a Manhattan Cut before. Bassed on an assumption I would guess it to be like a NY Strip... So I do not want to assume and give bad information....so I looked it up...HERE is what I found.....

Manhattan Cut is actually a NY Strip that has been trimmed down to keep the fatter meatier side.

My wife prefers a Strip Loin cut over a Prime Rib cut, due to less fat throughout the meat. I really don't mind either.... Ask if it is any cheaper for a Strip Loin.... Less processing so it might be cheaper.... I wounder what they are doing with the trimmings? I hope they are not trying to sell the smaller side as a Manhattan Cut as well....

This is a Manhattan Steak..... This is a NY Strip...........

mdboatbum · Dec 15, 2012

Based on JarJar's research, I'll make the same assumption. I've had my fair share of strip steaks and rib roasts/steaks, and I'll just say that the two are VASTLY different. I've had good and bad examples of both. In my opinion (and you know what they say about those) the strip steak/roast will never have that buttery, tender, make you do your best Meg Ryan impression, mouth feel that a properly handled and prepared rib steak/roast will. There just isn't the same amount of fat (marbling) within the muscle itself. That's not to say that a strip steak is bad, it's just different. It's going to be a little grainier and dryer, and just a little bit chewier.

For my money, with Christmas dinner being a pretty big deal, it's worth the extra expense in dollars and calories to go for the rib roast.

mdboatbum · Dec 15, 2012

Bryce said:
Ok, so i'm in charge of the meat portion of our Christmas dinner. I planned on smoking a prime rib for the first time (i better nail it or i'm going to have some unhappy cusotmers

This part worries me a little. Make sure you do your research here on how to nail this. Also, if I may make a suggestion, take your roast to an IT of only 120˚-125˚ before pulling it off. It should coast to a nice medium rare. Then, for those that like their beef more well done, have a simmering pot of Au Jus at the ready. A one minute soak in Au Jus will bring it perfectly up to temp without drying it out.

Also, try not to think of it as "smoking" a prime rib, at least in the traditional sense. Low and slow is great for cuts that need the long cook to break down connective tissue. Neither of the roasts you're considering will benefit from low and slow. Get your smoker up to oven temps and cook the roast just like you'd do it in an oven. The smoke flavor will be there even in the relatively short 2-3 hours it takes to cook your roast.

bryce · Dec 15, 2012

stanjk said:
My understanding of this is that the Manhatten Steak, aka New York Strip, cut comes from the loin of the cow. The Prime Rib comes from the rib section. The NY Strip would be a leaner cut of beef. The Rib Steak is more tender.

That was my understanding as well stanjk from what i saw on the internet. Thanks for the feedback.

bryce · Dec 15, 2012

jarjarchef said:
I have never herd of a Manhattan Cut before. Bassed on an assumption I would guess it to be like a NY Strip... So I do not want to assume and give bad information....so I looked it up...HERE is what I found.....

Manhattan Cut is actually a NY Strip that has been trimmed down to keep the fatter meatier side.

My wife prefers a Strip Loin cut over a Prime Rib cut, due to less fat throughout the meat. I really don't mind either.... Ask if it is any cheaper for a Strip Loin.... Less processing so it might be cheaper.... I wounder what they are doing with the trimmings? I hope they are not trying to sell the smaller side as a Manhattan Cut as well....

This is a Manhattan Steak..... This is a NY Strip...........

The product they had in the meat case looked like the Manhattan steak on the left. I would venture the 2 they had for sale each weighted about 7 lbs. I believe it was $5.99 per lb as opposed to $8.99 for the prime rib cut. The employee/butcher said that he uses them all the time and can't tell a difference.....who knows.

Thanks for digging into this JJCHef. I will ask them about a Strip Loin cut. I would think they would carry this since they seem to have a pretty comprehensive selectoin of beef and pork.

bryce · Dec 15, 2012

Mdboatbum said:
Bases on JarJar's research, I'll make the same assumption. I've had my fair share of strip steaks and rib roasts/steaks, and I'll just say that the two are VASTLY different. I've had good and bad examples of both. In my opinion (and you know what they say about those) the strip steak/roast will never have that buttery, tender, make you do your best Meg Ryan impression, mouth feel that a properly handled and prepared rib steak/roast will. There just isn't the same amount of fat (marbling) within the muscle itself. That's not to say that a strip steak is bad, it's just different. It's going to be a little grainier and dryer, and just a little bit chewier.

For my money, with Christmas dinner being a pretty big deal, it's worth the extra expense in dollars and calories to go for the rib roast.

Mdboatbum good to know. I would think they'd result in a different tasting flavors and textures. Your Meg Ryan example has me sold! Hahaha.

bryce · Dec 15, 2012

Mdboatbum said:
This part worries me a little. Make sure you do your research here on how to nail this. Also, if I may make a suggestion, take your roast to an IT of only 120˚-125˚ before pulling it off. It should coast to a nice medium rare. Then, for those that like their beef more well done, have a simmering pot of Au Jus at the ready. A one minute soak in Au Jus will bring it perfectly up to temp without drying it out.

Also, try not to think of it as "smoking" a prime rib, at least in the traditional sense. Low and slow is great for cuts that need the long cook to break down connective tissue. Neither of the roasts you're considering will benefit from low and slow. Get your smoker up to oven temps and cook the roast just like you'd do it in an oven. The smoke flavor will be there even in the relatively short 2-3 hours it takes to cook your roast.

Me too MD! I will be researching like a madman (already have been) in perperation of this meal. Thank you for your solid advice and for taking the time to reply back. This site is loaded with so many different techniques that i will just have to pick one that i think will work for us and go for it.

Then, for those that like their beef more well done, have a simmering pot of Au Jus at the ready. A one minute soak in Au Jus will bring it perfectly up to temp without drying it out.

This is money, thank you! I've been wondering how to do this as we have 2 people that want their meat med well to well. I like this idea and feel it will cater to the medium well and well person. Cha chang!

jarjarchef · Dec 15, 2012

Sounds good. I agree on the final cook temp or 120-125IT. Don't forget that the ends will be a bit more cooked then the center depending on size.

This is the Aus Jus I use for mine.

Aus Jus (has some body to it)

In a pan under the Roast in the smoker.

2ea         Medium Onion (julienned)

3ea         Carrots (sliced)

2ea Celery Ribs (sliced)

15oz Diced Tomatoes

Place the smoked vegetables in a pot with rest and simmer for 30 min..

32oz       Beef Broth (low sodium)

15oz       Red Wine

1/2c        Worcestershire Sauce

2ea         Bay Leaves (crumbled)

1 1/2Tbl   Dried Parsley

1/2tsp     Dried Thyme

You can strain the vegetables out for a traditional Aus Jus or you can puree them and make into a sauce.

bryce · Dec 15, 2012

jarjarchef said:
Sounds good. I agree on the final cook temp or 120-125IT. Don't forget that the ends will be a bit more cooked then the center depending on size.

This is the Aus Jus I use for mine.

Aus Jus (has some body to it)

In a pan under the Roast in the smoker.

2ea         Medium Onion (julienned)

3ea         Carrots (sliced)

2ea Celery Ribs (sliced)

15oz Diced Tomatoes

Place the smoked vegetables in a pot with rest and simmer for 30 min..

32oz       Beef Broth (low sodium)

15oz       Red Wine

1/2c        Worcestershire Sauce

2ea         Bay Leaves (crumbled)

1 1/2Tbl   Dried Parsley

1/2tsp     Dried Thyme

Sounds great. I'll give it a go. I'm really looking forward to this meal! Yum!

photohap · Dec 19, 2012

Hi Bryce,

From WA also here. Safeway has both Rib and NY Roasts on sale for 4.99 a lb if you are a "just for U" member. Its choice cut. If you have a cash and carry down in Oly check them out for bulk angus.

Mark

bryce · Dec 21, 2012

photohap said:
Hi Bryce,

From WA also here. Safeway has both Rib and NY Roasts on sale for 4.99 a lb if you are a "just for U" member. Its choice cut. If you have a cash and carry down in Oly check them out for bulk angus.

Mark

Hi Mark, thank you for the tip. $4.99 is a heck of a deal. That's 50% less than what i paid at Western Meats (yes already ordered darn it!) I'll have to remember Safeway in the future and i do have a C & C very close by but they havent been on my radar at all but thanks for making me aware. I need to get them on my list!

Thanks,
Bryce

bmudd14474 · Dec 21, 2012

Be careful with Safeway. Its not Choice that they carry its Select. On occasion they will have a choice piece in there. I talked to the meat man at my local one and at one 1 hr from here and they both said that most of the meat is select and they get very little Choice. This is why they can do it so cheap.

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Cut of Beef Question

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