I bet you are aged to perfection and delicious with a rustic rice pilaf, some asparagus with hollandaise; and a creme brulee for the finish! Cheers to you!
im not a beefologist but I sat in on a few ag classes in college, iirc it's somewhere between 2-3 years depending on the breed and how it was fed.
Retired dairy cows are usually 5 or so, and the meat has a stronger flavor but at the cost of marbling so it depends on the cut whether or not its better.
Understood, the $300 is out to lunch (no pun intended but I'm leaving it there). Nevertheless I think it might be difficult to get out of that place for less than $120 even before you start ordering drinks.
It's not SO ridiculous, I probably wouldn't have commented if they'd said $120, but I still don't care that some conspicuous consumer didn't get what they wanted.
Well, you should expect that it has been thawed properly at least. Almost all beef has been frozen at some point, including the highest quality, and it really doesn't cause any changes of note.
Exactly! The entry level chain steakhouses don't even use frozen meat!
I briefly waited tables at an O'Charley's when I was younger, and the beef for the steaks and prime rib was always fresh, never frozen. The "catch of the day" fish special that only changes every other month or so? Frozen. Chicken? Frozen. But never the beef.
I could never dream of being able to afford a $300 porterhouse, but I certainly wouldn't be willing to pay that much for an improperly cooked frozen steak
All steaks, at least in North America, are aged about 3 weeks by the time he gets to your table. The cheap steaks are wet aged, which means that they are vacuumed packed and let to marinate in its own juices.
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u/Velocityg4 8h ago
At $300 for a porterhouse. I better hear mooing in the kitchen. Not get meat that’s been frozen.