Yes, you literally said you buy the whole loin and cut steaks from it. All red meat, even the cheapest of the cheap, has been aged for some length of time before it was made available for sale, unless you slaughtered the animal yourself without knowing how to age it, for some reason. Meats that are aged longer are more expensive, but steak that hasn’t been aged at all borders on inedible.
What I’m saying is that the whole loin has been wet- or dry-aged before you purchased it, which primarily affects the outer layers, doesn’t have nearly as much impact on the meat throughout the interior. When you buy a single ribeye steak, it has been wet- or dry-aged as an individual steak, so the percentage of meat (surface area) that has been improved by the aging process is significantly higher than a steak you cut from the loin yourself, which is why they call them “roasts,” because they’re intended to be roasted, not cut into steaks
The butcher where I buy steak cuts the steaks each morning. You can watch them with the band saw. Aged nothing. Besides, I'm not interested in paying double for some guy to leave some steak laying around for a few days. If I want that I can do that myself.
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.
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