Aging is not “laying around for a few days.” Some steaks are aged for 40+ days, it’s a very involved process and steaks just laying around for that long would rot.
Also, you literally said you buy rib roasts from Costco and cut them yourself, cut the bullshit about your “butcher.”
And if you did have a butcher selling you un-aged steaks sliced off a roast (which was almost certainly aged before he received it), then it’s no wonder you don’t view your home-sliced rib steaks as shit tier. Try going to a legit butcher sometime. Call ahead and ask if they have dry aged steaks available, at least 21 days.
Yeah they’ll cost more, but you’ll still spend less than you would on dinner at a decent restaurant. And you’ll never think your Costco bargain bulk meat is a high quality steak again
Also, you literally said you buy rib roasts from Costco and cut them yourself, cut the bullshit about your “butcher.”
I thought it was clear that meant I used to go to the butcher and get ribeye for $15/lb and started buying it at Costco for $6/lb. I'm sorry if it was confusing for you that I go to Costco instead of the butcher because it's cheaper.
Yeah they’ll cost more, but you’ll still spend less than you would on dinner at a decent restaurant. And you’ll never think your Costco bargain bulk meat is a high quality steak again
Instead of judging my social status based on how much money I spend on food like some retarded black-hair, I judge how good the food is by how good it tastes and the texture and quality of the meat.
I'm sorry, but the steak I make at home on the grill is better than anything I've ever had at a restaurant, including Taylor's in LA and The Capital Grille Denver. Yes, a $9 steak is consistently better than a $90 steak.
Capital grille is corporate tier mass produced short-wet-aged usda choice meh. The restaurant is literally owned by Olive Garden.
Instead of being afraid to admit you might be wrong, try buying a quality steak sometime, which your knowledge makes it clear you obviously never have, and figure out why I’d even waste my time trying to explain this to you.
The last time I visited my father I bought two ribeyes to grill for us, from a premium butcher in his city. Grass fed, 42 day dry-aged prime cuts. $85 for two steaks. From the butcher. The fact you think I’m describing $15/lb meat when I’m talking about high quality is just further proof you’ve never experienced a steak that’s not shit-tier.
And I’m not judging your social status by talking shit about your food, I’m trying to explain the kind of difference that high quality food makes. I’ve eaten plenty of Costco steaks. They’re just fine. But they’re not in any class that’s significantly above “shit tier.”
I judge how good the food is by how good it tastes and the texture and quality of the meat.
So then buy a $50 steak from a high end butcher some time and do that
I eat ribeye every single day. Since I'm not a JIDF all or a George Soros paid ANTIFA I don't have that kind of money. Even if I did I wouldn't spend it on food. That's almost as dumb as spending it on cars.
(post is archived)