Confusion about grades of meat served @ signatures??

[lilandvisma]

In my quest to figure out whether or not to do Dinner @ LeCellier (or lunch) or change to Yachtsman or even something else for that matter I have stumbled upon some seriously confusing information(for me at least). Canadian AAA= USDA choice and Canadian Prime = American Prime. OK, I totally get that. And from what I'm understanding there IS a difference between the meat served @ Lecellier with Lunch vs. Dinner?

So last night DH states we should just skip LC all together and try Yachtsman. (yea, the porterhouse appeals to yet another man lol). I was just content because I need to cancel an ADR and would like to have all of ours in order before we fly out in 10 days here. This was until I read that YM no longer serves the same quality of meat it once did!

I am just so confused with all of this information. Can anyone help clarify for me? And is the NY strip still "Prime" @ YM? What about the other signatures? I guess I just feel that *if* the meat isn't prime or "choice" (be it American, Canadian, etc..)then I should probably just keep our LeCellier Dinner ADR, right?

Can ya tell I'm a bit distressed about this? lol.

 

[Hootch]

it's prime. They have their own aging room and I can't think of any places that age meat other than prime. The marbling is necessary to provide the moisture for an aged steak unless it is wet aged. But Yachtsman dry ages their beef.

And I don't know of any place that serves steak that is a lower grade than choice.

 

[Uncleromulus]

If you want to be sure of getting Prime in ALL cuts, Shula's is the place.
Otherwise, Yachtsman..

 

[BGK]

If you want to be sure of getting Prime in ALL cuts, Shula's is the place.

Except if you look at Shula's site, there's no mention anywhere that the restaurants serve USDA Prime. What the marketing material does say is the restaurant serves "Premium Black Angus Beef®." That's a proprietary, trademarked term which means whatever the American Angus Association wants it to mean. Shula's puts the two yardsticks side by side in order to strongly suggest that "Premium Black Angus Beef®" is a higher standard than USDA Prime.

Shula's also doesn't state if they wet-age or dry-age. Given the expense, work involved, and up-market connotations of dry aging, I can't imagine Shula's wouldn't, as every other steakhouse in my hardly-world-spanning experience does, trumpet dry-aged meat.

 

[hannahdrewmom]

We were just at Yachtsman and were told as they took us to our seats and pass all the meats that they served the highest grade of steak that Disney offers.

 

[Peter Pirate 2]

Here's the delio.

Yachtsman's serves "choice" unless otherwise stated on the menu. I don't think it happens anymore though (serving "prime").

Shula's DOES NOT serve "prime". They serve 'The Shula Cut', which they claim is better than prime, meaning their standards are even higher than most prime standards ... but not all. Confusing? You bet. Note: Shula's raises their own beef.

All WDW restaurants get their beef from the same vendors so "prime" is rare, if not non existent. The Shula Cut is equal to prime, IMO.

The Canadian standards will hold for Le Cellier and I will not delve into these differences.

With all we know about the situation, Shula's is clearly the best choice for a consistently premium piece of beef.

 

[DaisyMaisie]

I am shocked to find out Shula's doesn't serve prime. They serve specially selected cuts of Black Angus. Black Angus does not impress me. Even fast food restaurants serve Angus now. (Even though I am sure Shula's serves a much better cut)

Apparently Shula's claims that the standards they require for Shula's cuts exceed 7 of the 8 requirements for prime meat. So I wonder what the 8th requirement is and I also wonder if Shula's is the one doing the grading.