The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Brisket / short loin bag size, anybody using it? › Re:Brisket / short loin bag size, anybody using it?
I agree with you. This is the part of the story that makes me sad.
At Sam’s Club, they don’t deal in T-bones or porterhouses. NY strips, ribeyes, and tenderloins. Nothing bone-in.
At the local grocer / supermarket, they do. But the taste is a bit bitter for me. I asked for a full top sirloin sub-primal, and they sold it to me. Full fat cap. NO processing. No labor, no trim, no waste, no nothing. And that gave me five cents a pound off what they wanted for the trimmed, processed meat case.
It doesn’t seem right.
Still looking for a fair butcher in the area.