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steven myersThanx for the input.
I am a good cook. The one truism I have found to be most helpful in making great meals, is that great food requires great ingredients. I got a Choice Angus 20 pounder aging now. I’ll likely never see a “Prime” rib loin, so I look for a good “Choice” sub primal.
I prefer to trim after cutting steaks. It seems easier to do, when you can see where the trim stops, and the meat starts. That said, I should have cut off the fat, before packaging.
If I could get a really good price on a good select, I’d have no problem aging it. But it was less than 1 dollar per pound difference in the two cuts. For that little difference, I’ll take the choice.
Looking for a whole sirloin. My Sam’s Club says they never get the whole loin, just the top. I want the bottom so I can have the Tri Tip.
Guess I’ll keep looking. I’ll find one, you betcha.