Not sure how interested in it you are , but a great book about meat is The river cottage meat book. This book is really good, goes from cows, pigs, chickens, duck , geese , wild game and everything in between. He explains where all the cuts come from, how long to hang, dry aging vs wet aging and butchering etc. He talks a lot about what to look for and why in free range and oraganic raised animals and what these defintions really mean compared to meats from animals raised intensivly. Then he breaks down cooking them from roasting, braising, etc. . Really cant say enough good things about this book and it was only $20 something.

Usually meat is aged in large pieces and cut to order. I'd assume you can purchase just what you want, I've only bought from Whole Foods that way.

In the past we've got a few fillets or strips, never a whole cut.

-spence

I am sure that food will stay up on price as long as companies can entice people to buy their products,,, If it does come down,,, big if,,, I am sure they are not going to increase the size of the containers they sell it in,,, Food is just the next industry that wants to rape the public.

Went there today for the 1st time. Great spread of stuff there if you have $$$ to toss around . The dry aged beef looked killer!! What did you pay per lb spence, $40???