Quote:
Originally Posted by spence
There is a huge variation in choice grade meat. Some shops pay good attention and tend to select the upper end. Bigger buyers like SandS don't seem to care as much and the quality is all over the place. I actually like good aged choice over some prime. You can get it at whole foods. Real prime isn't easy to find any more outside of a good steakhouse.
Don't try to eat a lot of red meat anymore, but if I do it's as good as I can find. If you're going to ingest that much saturated fat it might as well be good  |
Sometime before I can no longer afford shopping at Whole Foods I am going to buy some of the aged beef. I stare at it in Hingham when the wife and I go shopping there every couple of weeks. I have watched specials on the aging/drying out process and find it very interesting. Slice of just a sliver and your right into some awesome meat. Emeril Lagasse chats it up quite a bit.
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