Quote:
Originally posted by alf
Steak is about the cut of meat as much as how it is cooked. If i could get my hands on USDA Prime then it will be great. On a good day, I could make better steaks than Ruth with USDA Choice 
|
Exactly. It's a steakhouse, not the French Laundry. If they use good meat, it's hard to screw up. Not sure how you can compare prime, dry-aged beef to Wal-mart, though...
Lobel's is great, but like any butcher, you do much better if you're there in person. The mail order can be erratic for the top cuts: no way to specify "loin end with lots of cap and at least 1/4" of fat" on the web site, so you just get whatever they have cryovac'ed up.