Just got a prime standing rib roast for Christmas. Despite
by Bengalbout (2012-12-19 18:42:00)
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The obvious not so subtle brag, i think this is the first time i have seen prime beef in a grocery. Not only prime, but dry aged. The butcher spent a lot of time explaining the dark coating on the meat. Is this becoming more prevalent?



I did one last year.
by IrishCavan  (2012-12-19 22:17:27)     Delete  |  Edit  |  Return to Board  |  Ignore Poster   |   Highlight Poster  |   Reply to Post

It was very good but also so rich that it was hard to eat more than a small piece. This may be sacrilege, but when it comes to rib eye and rib roast, I think I prefer choice over prime for a dinner.


How you cooking it? I did one salt encrusted, pretty amazing *
by alamo irish  (2012-12-19 19:47:12)     cannot delete  |  Edit  |  Return to Board  |  Ignore Poster   |   Highlight Poster  |   Reply to Post


Was thinking about that. Not sure yet *
by bengalbout  (2012-12-19 20:01:37)     Delete  |  Edit  |  Return to Board  |  Ignore Poster   |   Highlight Poster  |   Reply to Post


A new store in my neighborhood is doing it as well
by The Beef  (2012-12-19 18:57:33)     Delete  |  Edit  |  Return to Board  |  Ignore Poster   |   Highlight Poster  |   Reply to Post

The Mariano's Fresh Market in the West Loop (Chicago) carries dry aged beef and prime non-aged beef. I still buy it from the local butcher because he is substantially less expensive, but its nice to have a choice. Dominick's (Safeway) meat selection and quality blows.


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