Thread: Steak
View Single Post
Old 05-11-2022, 2:36pm   #15
Don Rickles
Mr. Warmth
Points: 35,311, Level: 100
Activity: 84.9%
 
Don Rickles's Avatar
 
Join Date: Sep 2013
Location: Vegas Sands Hotel
Posts: 7,130
Thanks: 2,392
Thanked 4,138 Times in 1,859 Posts
Gameroom Barn Bucks: $2001216
Default

Quote:
Originally Posted by JRD77VET View Post
Does look very nice, proper marbling Dry aged costs more due to weight loss due to the aging process.

Probably 80% of my older relatives were premium butchers. Two of my grandmother's brothers had premium meat shops. Welly at Reading Market in Phila and Walt on City Line Ave in Phila
GG, Now that looks like a nice steak! Enjoy!

JDR, My butchers name is Mike Buono 3650 S. 3rd St, actually under I 95, maybe you've heard of him?

He sells me only fresh never frozen, and I buy only Prime cuts. I flash freeze when necessary and vacuum pack everything separately. Mike actually calls me on occasion, when he gets in something special!

Here's the order I placed just this morning,

Full Filet tenderloin, Full Brisket butchered, 2 racks of ribs,2 short ribs bone off, thick cut porterhouse (whole short loin), 20 pounds beef scrap (I make beef cupcakes for my dogs), 25 New York strip, 5 pounds special Veal/beef ground beef, 2 sides of Rack of lamb. Full Prime rib, half roast, half steak cuts.



Wholesale priced, and as everything just keeps going up, I'm filling the freezer now!
Don Rickles is offline   Reply With Quote
The Following 2 Users Say Thank You to Don Rickles For This Useful Post: