The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Where to get meat and what to get › Re:Where to get meat and what to get
Ron PrattI shop in an even smaller town of about 100K and in spite of having two good retail butcher shops plus a packing house operation finding any prime sub-primals just doesn’t happen – as they don’t even stock it. Two owners have told me the major slaughter houses reserve prime for the restaurants and to forget finding it readily available. OTOH on another board I frequent people say they can buy prime sub-primals from COSTCO – which we don’t have in 200 miles from here. Plus they claim it is not expensive!
What I do is go to the two butcher shops and sort through their offerings looking for signs of marbled ends. OTOH the last strip loin I aged came from SAMS and that day they were bracing for a run and I recall I had 12 packages to pick from. They were all marked as choice and I paid $6.99 a pound.