Steak day

[texastweeter]

I buy them in prime and then dry age them all the tie from sams.

[Oak Smoke]

Adam I’ve had the prime but these top end choice are just perfect for us. I’ll have to get you to explain the finer points of dry aging at the meetup. I would so do that!

[texastweeter]

Way easier than you expect. Right now my aging fridge is devoid of beef as I use it for venison this time of year.

[jfmorris]

Steak day just happened here on my lunch hour! . I had bought a 14.25 pound USDA choice NY strip at $7.99/lb last Monday at Fresh Market. Kinda forgot about it most of the past week with all the crap going on, but decided I needed to portion it out today. Lopped the two ends off to make it flat on each end, saving those as thinner/uneven thickness steaks for a stir fry or something. I then used my Victorinox slicer as the width measure for each steak as I worked my way down. Not sure if it is 1.25 or 1.5 inches. All vacuum sealed and in the freezer now.

The hunk o' beef was too big for the wooden cutting board. First world problems... it was decently marbled for a NY strip, or at least I thought so. I'll look for ribeyes in a month or so when rib roasts go on sale...

[Oak Smoke]

Those are beautiful! Those end pieces make great beef fajitas, one of my favorite foods. It’s amazing what great meat is available at such a reasonable cost. It’s hard to imagine what those would cost individually wrapped. Not long ago I bought a large pork loin at Sam’s for 19 dollars. We got quite a few nice pork chops from it.