Steak

[Grey Ghost]

I splurged on this one. Never had a dry-aged steak and imagine I'll never make it to the well known NYC steak houses. I can tell a difference in prime vs the lower grade meats. I spent a year as a butcher when much younger. The marbling looks fantastic.

I also got his 'special blend' of burger patties. It's a blended mix of 3 types of beef. The texture and fat I noticed right away.

I was surprised overnight shipping was only $20

I have ordered stuff from Goldbelly and the shipping is usually a deal killer.

[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

[Louie Detroit]

Originally Posted by Grey Ghost

I splurged on this one. Never had a dry-aged steak and imagine I'll never make it to the well known NYC steak houses. I can tell a difference in prime vs the lower grade meats. I spent a year as a butcher when much younger. The marbling looks fantastic.

I also got his 'special blend' of burger patties. It's a blended mix of 3 types of beef. The texture and fat I noticed right away.

I was surprised overnight shipping was only $20

I have ordered stuff from Goldbelly and the shipping is usually a deal killer.

Any ready to eat on the plate pics?

[Mike Mercury]

"dry aged"

I was fearful this thread would be posting pics of

older ladies

[DJ_Critterus]

So, how was it? I really want to try a cut of Wagyu beef. That stuff is supposed to be really good!

[Grey Ghost]

Haven't cooked it yet. Plan to grill it tomorrow or Sat.

This is the charcoal they use at Mar-A-Lago. Trying to see if I can find a bag near me for it. Never tried it either.

https://www.fogocharcoal.com/

[NotSlo]

B&B Lump Charcoal and Competition Char Logs is all I will use, great stuff

[DJ_Critterus]

Originally Posted by Grey Ghost

Haven't cooked it yet. Plan to grill it tomorrow or Sat.

This is the charcoal they use at Mar-A-Lago. Trying to see if I can find a bag near me for it. Never tried it either.

https://www.fogocharcoal.com/

they have a "financing available" link at that bottom of the web page. I wonder if anyone has tried to finance a single bag of that stuff?

[vtelvr]

Rock River Bison out of Colorado. Better than beef in my opinion, and definitely worth the cost premium.

I have had a dry aged ribeye(beef), but wasn't super impressed. YMMV.

[Grey Ghost]

Originally Posted by NotSlo

B&B Lump Charcoal and Competition Char Logs is all I will use, great stuff

What flavor? This is suppose to impart Inca wood flavoring. I really don't know what that is...I usually go for Hickory flavor.

[Torqaholic]

Meat is definitely better when aged. I hang deer 10-14 days before butchering. Delicious and tender, similar to beef. Have eaten venison from others who don't do that, not good.

[NotSlo]

Originally Posted by Grey Ghost

What flavor? This is suppose to impart Inca wood flavoring. I really don't know what that is...I usually go for Hickory flavor.

Their Oak and Hickory lump are both great, I get it from Ace Hardware

[Anjdog2003]

[Raazor]As long as it's WD and you have Heinz 57 i don't care[/Raazor]

[Mike Mercury]

"dry aged"

sounds like a category on

Pr0n Hub for Seniors.

Just sayin...

[Don Rickles]

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

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!

[Mike Mercury]

Originally Posted by Don Rickles

Wholesale priced, and as everything just keeps going up, I'm filling the freezer now!

[ZipZap]

Saw Pat on the tele a few years back. Seems they service many of the top tier restaurants in the city.

We had a terrible experience at a "celebrity chef" restaurant in Chelsea and walked out after drinks. We were set up for the prix fixe that would have easily been 4 bills, but the staff were assholes.

Ended up in Wolfgang's midtown. Probably the best tomahawk we ever had. We've been to Luger's and Keen's and still think Wolfgang's was the best.

Dry aged does make a big difference in flavor and tenderness. I've been wanting to try it myself, but haven't found a cut big enough to sacrifice the edges. Maybe just buy a bone in rib roast and cut my own.

[Rikki Z-06]

Originally Posted by Anjdog2003

[Raazor]As long as it's WD and you have Heinz 57 i don't care[/Raazor]

[MEANZ06]

That steak looks yummy

I like cap steaks the best, we got turned on to them several years ago and get them for occasions. A bit pricey but totally worth it

[John Wiz]

Originally Posted by DJ_Critterus

So, how was it? I really want to try a cut of Wagyu beef. That stuff is supposed to be really good!

For Fathers Day last year the wife got me a cut of Waygu, it was really good, just seared it in a cast iron skillet with some butter - but so incredibly rich, I could only eat a small portion of it. While the meat was resting, seared some scallops in the same skillet, they we excellent. A great meal.