Bringing Mr. Steak grilling performance to your patio at a great value, the Mr. Steak 3-Burner Propane Grill will help you please friends and family every time. This high performance 3-burner grill cranks out 36,000 BTUs of cooking power from its three 304 stainless steel tube burners protected under durable stainless steel burner tents. Efficient design combines a double wall, porcelain-enameled fire box with a double wall, stainless steel lid (with aluminum end caps) to keep the heat where you want it while cooking. Enjoy 365 square inches of cooking space over the grill’s easy to clean, enameled cast iron cooking grates with another 141 square inches of space on the grill’s porcelain-enameled warming rack. Stainless steel side tables offer convenient space for food prep or supplies, while the 3 accessory hooks on the table’s end caps give you a handy spot to stow tools. The push button electronic ignition makes it easy to get this grill going, while the integrated temperature gauge in the lid makes it easy to monitor the cooking temperatures. A powder coated steel cabinet underneath the grill features a stainless steel door for easy access to the storage area inside. Removable galvanized steel drip pan. Stainless steel handles throughout and 4 heavy-duty casters (2 locking) for easy mobility. Dimensions: 48.8″x23.6″x51.2″. Weight: 113 lbs.
The USDA determines this primarily based on marbling, but there are two factors they use to do this: quality grades for tenderness, juiciness, and flavor; and yield grades for the amount of usable lean meat on the carcass.
Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting, or grilling.
Choice beef is high quality but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.