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Originally Posted by JRD77VET
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
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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!