Loreni Posted August 19, 2016 #1 Share Posted August 19, 2016 (edited) Does anyone know? Is is USDA prime, choice or select....or something else. It says it's Sterling Silver Corn Fed. I looked this up and only found that it is USDA certified very tender, but this is a new designation and does not indicate the USDA grade. Or if it does, I can't find it. We are considering trying Crown Grill for the first time and do not want to let down as we were with Sabatini's. Princess has increased the price to 29 dollars. Many people say that this is a fraction of the cost of a quality steakhouse on land, but land-based steakhouses generally disclose the grade of beef they are serving. Also, people are reporting that only very small lobster tails are being served. Is this another cutback or have they always been small. Or are they only small if one asks for surf and turf...so if one orders just the lobster tail would it be one large lobster tail. Are these warm water lobster tails? Even if we cannot learn the USDA grade, have you been satisfied with the quality of the beef? It would be great to hear recent reports or see recent pictures of the different food options. Look forward to your insight. Edited August 19, 2016 by Loreni Link to comment Share on other sites More sharing options...
Elitein85days Posted August 19, 2016 #2 Share Posted August 19, 2016 Does anyone know? Is is USDA prime, choice or select....or something else. It says it's Sterling Silver Corn Fed. I looked this up and only found that it is USDA certified very tender, but this is a new designation and does not indicate the USDA grade. Or if it does, I can't find it. We are considering trying Crown Grill for the first time and do not want to let down as we were with Sabatini's. Princess has increased the price to 29 dollars. Many people say that this is a fraction of the cost of a quality steakhouse on land, but land-based steakhouses generally disclose the grade of beef they are serving. Also, people are reporting that only very small lobster tails are being served. Is this another cutback or have they always been small. Or are they only small if one asks for surf and turf...so if one orders just the lobster tail would it be one large lobster tail. Are these warm water lobster tails? Even if we cannot learn the USDA grade, have you been satisfied with the quality of the beef? It would be great to hear recent reports or see recent pictures of the different food options. Look forward to your insight. I don't know the USDA grade of beef, but it's always been an excellent quality steak. The lobster tails are small, but they'll bring you as many as you want (as well as many steaks as you want). Link to comment Share on other sites More sharing options...
Rare CineGraphic Posted August 19, 2016 #3 Share Posted August 19, 2016 If it were Prime, I'm sure that verbiage would be plastered everywhere, so my guess is Choice. Link to comment Share on other sites More sharing options...
skynight Posted August 19, 2016 #4 Share Posted August 19, 2016 I do know that we have been satisfied with the meal at the Crown Grill. They do offer a selection of steak cuts. Certain cuts are better for cooking rare, and certain ones are better well, so discuss with the waiter before you order. They also offer a large thick pork chop. If you get the chop suggest you order a butterfly cut. The $29/pp surcharge is only the add on. You have paid for a meal already as part of your fare. The comparison to land based restaurants should be higher, let's say around $50 as a guess. Link to comment Share on other sites More sharing options...
markf Posted August 19, 2016 #5 Share Posted August 19, 2016 I have been disapointed in each cruise lines Steak House as I expected Prime Meat-They are not Prime , Probably one grade below Link to comment Share on other sites More sharing options...
chengkp75 Posted August 19, 2016 #6 Share Posted August 19, 2016 Regardless of the grade, it is all frozen, so not what a top steak house ashore would serve. Link to comment Share on other sites More sharing options...
-Lew- Posted August 19, 2016 #7 Share Posted August 19, 2016 Regardless of the grade, it is all frozen, so not what a top steak house ashore would serve. This is the first time I have heard this. What is your source? Frozen or not, prime or choice...steaks I have ordered at Crown Grill have always been excellent. Link to comment Share on other sites More sharing options...
markf Posted August 19, 2016 #8 Share Posted August 19, 2016 Not trying to be a food snob, but---- If you are comparing the steak to NYC steak houses, like Peter Lugers, Palm, etc there is no comparison. The Steak on the ship is not nearly as good-therefore, I no longer go Link to comment Share on other sites More sharing options...
chengkp75 Posted August 19, 2016 #9 Share Posted August 19, 2016 This is the first time I have heard this. What is your source? Frozen or not, prime or choice...steaks I have ordered at Crown Grill have always been excellent. While I haven't seen it on Princess personally, I've never seen any meat come on a cruise ship that wasn't frozen. Link to comment Share on other sites More sharing options...
-Lew- Posted August 19, 2016 #10 Share Posted August 19, 2016 Not trying to be a food snob, but---- If you are comparing the steak to NYC steak houses, like Peter Lugers, Palm, etc there is no comparison. The Steak on the ship is not nearly as good-therefore, I no longer go How can you possibly compare dining at Peter Luger where a rib eye is $53.95, an iceberg wedge is $14.95, and a baked potato is $6.95 to dining at the Crown Grill where the entire meal, less alcohol, is $29? If you no longer dine at the Crown Grill because it doesn't compare to NYC upscale steakhouses, where do you dine? I don't imagine the MDR compares to better NYC restaurants either... Link to comment Share on other sites More sharing options...
msg74 Posted August 19, 2016 #11 Share Posted August 19, 2016 To think ANY restaurant on a mid-tier cruise line (no disrespect intended at all) in the middle of the ocean would compare in quality to some of the best steak places in the country, let alone NYC, is perhaps a little delusional -- even in spite of the three or four figure "cover charge." In any event, it seems most, but not all, people are very satisfied with the quality of the meat at Crown Grill regardless of the grade of cut. And I've found the quality of food to be way more than enough of an upgrade over MDR or Horizon Court offerings to justify the cost. It's an easy decision for my wife and I to spring for the extra $58 once a trip. Link to comment Share on other sites More sharing options...
nystriprare Posted August 19, 2016 #12 Share Posted August 19, 2016 Sterling Silver is a certified beef program by the USDA. That marketing name is owned by Cargill. Cattle from that program are all top Choice and or Prime. This grade can include breeds other than Black Angus as well as can have a yield grade 4 or higher. Therefore, it can not be called CAB. I have had these steaks on Princess ships over last 7 years, and they are very good. Remember a great steak needs proper grade, aging, cooking temp, and served rare or medium rare. Link to comment Share on other sites More sharing options...
nystriprare Posted August 19, 2016 #13 Share Posted August 19, 2016 I am sure the ships don't have facilities to dry age their beef, nor grills that can generate 700-1000 degrees of heat. Sometimes I ask for the NY strip that is on the display cart for my selection, since it was aging most of the evening. Link to comment Share on other sites More sharing options...
shredie Posted August 19, 2016 #14 Share Posted August 19, 2016 Get the lamb. :) Link to comment Share on other sites More sharing options...
hm9912 Posted August 19, 2016 #15 Share Posted August 19, 2016 (edited) Not trying to be a food snob, but----If you are comparing the steak to NYC steak houses, like Peter Lugers, Palm, etc there is no comparison. The Steak on the ship is not nearly as good-therefore, I no longer go I've never found another steak house that compares to Peter Luger. Prime aged Porterhouse The only apple strudel that I found better than Peter Luger was in Vienna Austria. Howard Edited August 19, 2016 by hm9912 Link to comment Share on other sites More sharing options...
srpilo Posted August 19, 2016 #16 Share Posted August 19, 2016 Regardless of the grade, it is all frozen, so not what a top steak house ashore would serve. +1 Srpilo Link to comment Share on other sites More sharing options...
markf Posted August 19, 2016 #17 Share Posted August 19, 2016 I find the Italian restaurant to be very good- Just dont try and sell me on great steak when you cant deliver great steak. By the way you are paying 25 + in addition to what they allocate for MDR food. Link to comment Share on other sites More sharing options...
helenb Posted August 19, 2016 #18 Share Posted August 19, 2016 I've always been very happy with the filet mignon at Crown Grill, and they bring me as many of them as I want! Can't beat that! Link to comment Share on other sites More sharing options...
RiotAct Posted August 19, 2016 #19 Share Posted August 19, 2016 I am sure the ships don't have facilities to dry age their beef, nor grills that can generate 700-1000 degrees of heat. Sometimes I ask for the NY strip that is on the display cart for my selection, since it was aging most of the evening. LOL - I always thought those were rubber facsimiles!!! Link to comment Share on other sites More sharing options...
Loonbeam Posted August 19, 2016 #20 Share Posted August 19, 2016 As noted it's most likely choice or prime depending on what vendor they source it from, and it most likely has been frozen at some point (there are some exceptions that come on board vacuum sealed and can be held at refrigerator temps longer). The meat has to be processed, transported to the wholesaler, staged, transported to logistics, staged again, sent to port, wait for ship, loaded on ship. Add that to 7 days on a cruise and that's a long time for good meat to be stored without freezing (although it is possible) Link to comment Share on other sites More sharing options...
Lucky TGO Posted August 19, 2016 #21 Share Posted August 19, 2016 If it were Prime, I'm sure that verbiage would be plastered everywhere, so my guess is Choice. I totally agree with you. I do not think it Prime no way. Tony Link to comment Share on other sites More sharing options...
Rare Hlitner Posted August 19, 2016 #22 Share Posted August 19, 2016 I have been disapointed in each cruise lines Steak House as I expected Prime Meat-They are not Prime , Probably one grade below Thank you for posting...since we thought it was only us :). We have cruised on 14 cruise lines and still spend a lot of time on cruise ships (about 100 days this year). We generally try the alternative restaurants (including steak) on most ships and have never had beef that comes close to what we experience in a good land-based steak house that uses aged (wet or dry) prime beef. Yes, we have had some darn good steaks on various ships. But the flavor (and quality) is just not up to land-based standards. Hank Link to comment Share on other sites More sharing options...
mmckm Posted August 19, 2016 #23 Share Posted August 19, 2016 The best steak I've had on Princess is from sabatinis . I had the NY with lobster tail. That same cruise we had dinner in the crown twice and sabatinis twice. sabatinis was by far better. I think it was the chef, the meat should be the same cut from either restaurant. Never had a bad steak either place. Link to comment Share on other sites More sharing options...
riclop Posted August 20, 2016 #24 Share Posted August 20, 2016 Does anyone know? Is is USDA prime, choice or select....or something else. It says it's Sterling Silver Corn Fed. I looked this up and only found that it is USDA certified very tender, but this is a new designation and does not indicate the USDA grade. Or if it does, I can't find it. We are considering trying Crown Grill for the first time and do not want to let down as we were with Sabatini's. Princess has increased the price to 29 dollars. Many people say that this is a fraction of the cost of a quality steakhouse on land, but land-based steakhouses generally disclose the grade of beef they are serving. Also, people are reporting that only very small lobster tails are being served. Is this another cutback or have they always been small. Or are they only small if one asks for surf and turf...so if one orders just the lobster tail would it be one large lobster tail. Are these warm water lobster tails? Even if we cannot learn the USDA grade, have you been satisfied with the quality of the beef? It would be great to hear recent reports or see recent pictures of the different food options. Look forward to your insight. Ask when you board. Link to comment Share on other sites More sharing options...
Rare Woobstr112G Posted August 20, 2016 #25 Share Posted August 20, 2016 This is the first time I have heard this. What is your source? Frozen or not, prime or choice...steaks I have ordered at Crown Grill have always been excellent. Ditto for the most part for me as well.....:):):) Bob Link to comment Share on other sites More sharing options...
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