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STEAKS!!!!!!!

TheFoo

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@TheFoo

Taken today while grocery shopping at HEB. I didn’t realize there would be a huge spread between ribeye and NY strip. I usually see the prices pretty close to each other.
I typically see same-quality NY strip sell for same or more than ribeye.
 

Piobaire

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@TheFoo

Taken today while grocery shopping at HEB. I didn’t realize there would be a huge spread between ribeye and NY strip. I usually see the prices pretty close to each other.
NGL, the SRF I've been getting looks superior to that and it's coming in about $19/lb.
 

Lizard23

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the price talk stuff is hard because price varies tremendously based on grade and degree of age. Also, IMO a really good piece of beef from a place that is consistent is worth paying a premium and butchers know this.

I am in a nyc suburb but have a few butchers i still use in the city. Pricing is comparable.

In general I only buy dry aged steak, the exception being large prime primals from costco when they look really good. I dont find ribeye vs strip to be very different in price, porterhouse tends to be more expensive but I am not a fan so cant speak to it.

My local butcher does 30 day dry aged for 25 bucks a pound or so. My “old local” butchers in nyc are comparable.

i also use pat la frieda because they have 60 day dry aged. I enjoy them but i know those who disagree. Not the best, but a very good and consistent product IMO and one of the few places around me that does such an aggressive dry age. I just checked and their 60 day is 47 bucks a pound.

i dont use lobels but they are known for being super pricey. They dont advertise duration, but their dry aged strips are 70 bucks a pound.
 

TheFoo

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View attachment 1569301
@TheFoo

Taken today while grocery shopping at HEB. I didn’t realize there would be a huge spread between ribeye and NY strip. I usually see the prices pretty close to each other.
the price talk stuff is hard because price varies tremendously based on grade and degree of age. Also, IMO a really good piece of beef from a place that is consistent is worth paying a premium and butchers know this.

I am in a nyc suburb but have a few butchers i still use in the city. Pricing is comparable.

In general I only buy dry aged steak, the exception being large prime primals from costco when they look really good. I dont find ribeye vs strip to be very different in price, porterhouse tends to be more expensive but I am not a fan so cant speak to it.

My local butcher does 30 day dry aged for 25 bucks a pound or so. My “old local” butchers in nyc are comparable.

i also use pat la frieda because they have 60 day dry aged. I enjoy them but i know those who disagree. Not the best, but a very good and consistent product IMO and one of the few places around me that does such an aggressive dry age. I just checked and their 60 day is 47 bucks a pound.

i dont use lobels but they are known for being super pricey. They dont advertise duration, but their dry aged strips are 70 bucks a pound.
Also, hard to tell from the photo, but the marbling of the NY strips looks a bit underwhelming for American wagyu.

Our second cut last night looked like this, for comparison:

72A8EC52-2DCF-4D0E-A849-9C3ADCC976C1.jpeg


We have typically used Pino’s in Soho or Ottomanelli’s on Bleecker for steak, duck, pork, etc. However, recently we’ve been going to Japan Premium Beef on Great Jones in Noho for wagyu.
 

Lizard23

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I like ottomanelli’s as well. Both on Bleecker and the UES. They are unrelated but also related in true NYC fashion. (Family dissent, but same family)
 

Jmr928

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Also, hard to tell from the photo, but the marbling of the NY strips looks a bit underwhelming for American wagyu.

Our second cut last night looked like this, for comparison:

View attachment 1569378

We have typically used Pino’s in Soho or Ottomanelli’s on Bleecker for steak, duck, pork, etc. However, recently we’ve been going to Japan Premium Beef on Great Jones in Noho for wagyu.
Most guys who are relatively new to grilling or cooking steaks at home make the mistake of falling into the American Wagyu trap and paying up. Half the time American Wagyu is pretty average. Since wagyu isn’t a grade it isn’t a magic bullet to get a good steak. Unless a guy knows exactly what he’s picking or has a butcher he trusts, most guys are better served by sticking to prime or an aged prime so they don’t end up buying over priced meat because theres a name on the label.
 

TheFoo

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Most guys who are relatively new to grilling or cooking steaks at home make the mistake of falling into the American Wagyu trap and paying up. Half the time American Wagyu is pretty average. Since wagyu isn’t a grade it isn’t a magic bullet to get a good steak. Unless a guy knows exactly what he’s picking or has a butcher he trusts, most guys are better served by sticking to prime or an aged prime so they don’t end up buying over priced meat because theres a name on the label.
Agreed and makes sense. JPB supplies the Bohemian, a connected restaurant we’ve eaten at many times, so we’ve tried a lot of the steak. That builds some confidence.

The only way I am able to judge the steak on its own is the marbling. What we got is far more marbled than what I see in any USDA Prime I can remember. It also has that wagyu-like marbling pattern. The cheaper stuff in Texasmade’s photo does not look the same to me.
 

Piobaire

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Crust seems pretty good on this SRF I made.

1CBEE11C-4AC8-484A-857D-E7D992A97F47.jpeg
 

GeneralEmployer

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@TheFoo et. al -- You ever go to Kobe? What are your spots?

Any other REAL SPOTS for teh meat? Northern Italy, etc. Name your spots.
 

Piobaire

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*sigh*
 

Despos

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Can’t read this thread without hearing Carly Simon singing;

“you’re so vain...I bet you think this thread is about you...don’t you ...don’t you”
 
Last edited:

gomestar

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I don’t eat much red meat and the wife is a vegetarian anyways, but I did whatever Foo told me to do and this is how it turned out. Some tweaks to be made but overall it came out far more consistent and easier than I would have initially thought.

4C0D737F-D328-4840-A098-73997EF14DA3.jpeg
 

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