Quote:
Originally Posted by furrycanuck
Ruth's Chris serves US Prime.
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Yes, I'm aware of that...but the two Alberta restaurants serve one Alberta Prime ("AAAA") as well. Can't recall what cut.
EDIT: Pulled this from FFWD...so, its a NY Strip:
"Let it be known that Ruth’s Chris primarily serves USDA beef, which potentially could be a sore point with some locals. Have no fear, Albertans — to appease, Ruth’s serves a 12-ounce Alberta prime New York strip ($44) that I am proud to say gives that ounce of butter a run for its money. The Alberta cut was slightly less tender than its American counterpart, but the rich flavour of our local beef is in a class of its own."
Not sure I understand it being "less tender", unless it was cooked differently, or just a different cut. Also, it's tough to sometimes tell the difference between US and Cdn beef anyway...since it's the backgrounding and finishing programs that "can" potentially change the flavour of the beef. It's common perception that all USDA Prime has a "corn" grain mix finished component (and Canada uses a different grain blend, mostly barley), but that's not necassarily the case...it's possible that the US beef isn't finished on corn, and a growing amount can be just grass fed (which, typically doesn't fatten them up as much). Further complicating it, the cattle can be backgrounded here (for first 6 months), and shipped to the US for finishing.
Anyhow - just putting some context around USDA vs Cdn beef, and taste differnces.
Surreal - I agree with being "underwhelmed" by the steak. Not sure what it is, maybe just high expectations since you hear so much about Ruth's. I've only been to the one in San Fran, but my wife has been to both in AB, and she still isn't sold.
One of my favourite restaurant steaks is still the one from The Grill at the TPC Scottsdale, Fairmont Princess.