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 Fairbanks |
Dry Aged Prime! |
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Posts: 5 10/27/2009 23:11 |
I'm sure there are still a few folks out there that enjoy a nice piece of beef. This is about 2 pounds of dry aged prime porterhouse. Half an hour after
this picture was taken this beautiful slab was served medium rare with a nice Cabernet, baked potato's and a Cesar Salad. Yummmm!
Steve 
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 dale |
#1 | |||
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Posts: 379 10/27/2009 23:30 |
Nice cut, Steve. Source? Local or Mail Order? I see you're from AZ.
I enjoy my beef from Bryan Flannery in Corte Madera, CA. Dale |
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Fairbanks |
#2 | |||
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Posts: 6 10/28/2009 20:36 |
Dale,
This steak was purchased at "Savenor's," located on Charles Street in Boston. I lived near Boston (Cape Cod to be exact) up until about a year ago and shopped there when ever I was in town. Savenor's is a great little old time neighborhood market, rumor has it Julia Child shopped there when she lived in Boston. S |
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DrLogik |
#3 | |||
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Posts: 1693 10/30/2009 20:54 |
Ironically I find the Sam's Club here in Charlotte sells some mighty fine beef. Their flanks and tenderloins are especially good quality. I love steak!
and we probably eat more than we should but they taste so good!
The salmon (wild and farm) at our local Costo are also at the top of our list though. |
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flyslinger |
#4 | |||
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Posts: 246 11/03/2009 21:35 |
We've done pretty well at Sam's too, but you have to know what to look for. One thing I don't like about many stores is that in the "multi
packs" of steaks, they sneak end cuts in. Sometimes two to a pack of four. They always turn them so they look like a center cut, and you end up with a
lopsided steak which has the graiins running every which way. I wish we had a local butcher shop with pretty steaks like Steve purchased, but alas....
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Park1 |
#5 | |||
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Posts: 1 11/08/2009 19:51 |
When I have a good steak with friends....... we usually enjoy it with a good single malt.
Dan 
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Catch 22 |
#6 | |||
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Posts: 507 11/13/2009 20:13 |
Regarding the dry aged prime, I'm just curious how much better others feel it is compared to regular beef. A few months back, I received a promotion, so
my wife and I decided to celebrate with some dry aged rib eyes from Whole Foods to go along with a 1994 French second growth Bordeaux. While the wine was
sublime, we both felt the beef was marginally better than what we normally ate. No big deal, especially compared to what we were expecting. Your thoughts?
Jeff Nobody expects the Spanish Inquisition! |
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doloresboy |
#7 | |||
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Posts: 443 11/15/2009 15:49 |
Worst steak's I've had in 10 years have come from Whole Foods. I and most of my friends get our meat at Costco. For special occasions at a specialty
meat market.
Matt |
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pvansch1 |
#8 | |||
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Posts: 4901 11/16/2009 10:18 Moderator |
Best meats we get come from BJ's.
Nice thick juicy steaks. Through them on the grill whole our cut up, marinated and shish kabobbed. 
Pete
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Fairbanks |
#9 | |||
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Posts: 11 11/18/2009 20:25 |
Hi Jeff,
I am a little biased when it comes to beef. I don't eat a lot of it but when I do I expect perfection and I am willing to pay (sometimes dearly) for it. I believe that the key is to buy prime beef. Once you have prime, whether it is wet or dry aged is a matter of personal preference. I like both and my selection is usually a matter of what cuts are available, how I am planning to cook (grill, broil, roast) and what kind of wine I feel like having. Both wet and dry aged are great if you start with Prime Grade Beef. Steve |
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Kaneman1 |
#10 | |||
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Posts: 168 11/20/2009 18:24 |
I was visiting a friend in Kansas a few years back. He was in the cattle business, so he explained the difference to me about wet and dry aged beef. He
purchased some dry aged rib-eye for a dinner which i enjoyed ,but tasted pretty much the same as any other cut. I like to buy the whole rib-eye at Costco and
cut my own steaks.
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HERMES2069 |
Prime | #11 | ||
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Posts: 633 11/21/2009 10:26 |
Kaneman
The timing of your post is very close to dinner time. Fire up the grill. I do the same with my Rib-eyes. Phil |
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eastprong |
#12 | |||
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Posts: 512 12/22/2009 13:39 |
Dry age beef yourself. All you need is an extra refrigerator without a lot crap in it, that won't be opened very much, and will not get a temperature
above 40 degrees (upper 30's is best).. Dry a rib or strip roast well with paper towels, wrap it in cheesecloth, and set it on a rack in a roasting pan.
Place in fridge, 3-7 days is recommended. Change the cheesecloth after the first day. When it comes out, trim off the dry/hard surfaces -- this is the reason
(along with dehydration) that dry aged beef is more expensive -- meat loss.
I just did a boneless rib roast that I roasted whole, dry aged for 3 days. It turned $5/lb. Kroger beef into $25/lb mail order beef. --Rich |
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Laminarman |
#13 | |||
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Posts: 12 05/21/2010 12:55 |
Just saw this post. Savenors is AWESOME! What a great small butcher shop. My brother lives up in Boston. Last time I was there (last summer) they had venison, ostrich, lizards, elk, buffalo, bear, beef, chicken, guinea hens...just quality throughout (for which you'll pay dearly). And no, you cannot compare most beef from Whole Foods or BJ's with that from a quality neighborhood butcher in most cases. We have a family owned butcher shop in town and they are PERHAPS $1 a pound more for prime meats than the local stores or warehouse outlets but the quality consistently is superior. You rarely however find prime meats in a warehouse outlet. Darn I'm hungry. |
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