September 27, 2013
USDA Prime New York Strip
sold at Raider Red Meats.
There are only a couple places on the South Plains where consumers can purchase high-end prime beef. One of those is Texas Tech University.
September is National Prime Beef Month, and Raider Red Meats is proud to offer consumers the pinnacle in bovine dining on a daily basis.
“We offer a USDA prime Ribeye, and a USDA prime New York Strip,” said Tate Corliss, director of Raider Red Meats. “The benefit of prime is that it’s very elite, the best money can buy. Only two percent of cattle in the United States grade prime.”
Though there are many factors involved, Corliss says there is a key component needed for beef to receive the United States Department of Agriculture’s (USDA) top grade.
“Primarily, what you’re looking at for prime beef is a greater amount of marbling,” he said.
So how did a meat shop on a university campus become one of few places within 350 miles to sell the most elite meat?
Prime beef is also used to help train the meat judging team.
“We are meat scientists. We know what it takes to make the higher-quality beef,” Corliss said. “We took the initiative when we set down our plan for Raider Red Meats. We were going to offer the highest quality beef we could find, and we try to offer it at the fairest price we can.”
Corliss says the prime beef also is used to help train the Texas Tech meat judging team and other students in the Animal and Food Sciences Department.
However, training isn’t the only way the prime beef and Raider Red Meats help students.
“Raider Red Meats strives to serve and support the meat science and animal science departments as well as the whole university and Lubbock community,” Corliss said. “Our profits go into an endowment to fund future scholarships.”
Corliss and the rest of the team at Raider Red Meats also put in the necessary time to make sure the customer takes home the best.
“We bring it in, put a minimum 30 days age on it to guarantee the tenderness,” Corliss said. “The marbling ensures the juiciness and flavor of the beef. Age is going to ensure the tenderness.”
COWamongus! is open from 8:00 a.m. - 5:30 p.m. Mon-Fri,
and Sat. when the department is holding a special event.
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