The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › Forum Tips & Tricks › where to buy antibiotic/hormone free subprimals?
October 17, 2011 at 5:05 pm #1292
This is my first post so I apologize if this question has already been answered, but I did do a search on here and came up with nothing.
Am wondering if anyone knows where to purchase antibiotic/hormone free subprimals (strip loin, standing rib roast, rib eye roast, etc…) either online or in the Massachusetts area?
I know I can buy local grass fed meat to fit this requirement, but have been told that dry aging grass fed subprimals doesn’t really work. As a side question, is this true? Does anyone on here dry age grass fed subprimals?
Basically looking for the same choice and prime subprimals that costco often sells, except antibiotic and hormone free.
Thank you very much.October 17, 2011 at 5:12 pm #4970Andy StarvaskiMember
Have you taken a look at:
It lists many organic MA Farms. Good luck,October 17, 2011 at 5:24 pm #4971
Yes I have looked at the eat wild site, but have found that all local farms in New Hampshire and Massachusetts have to sell their beef frozen to comply with federal and or state laws.
Is it advisable to dry age a previously frozen product? I guess it would be fine in terms of health concerns, but not sure how it would taste in terms of texture?
Also, I have found local farms usually offer 100% grass fed, which I don’t believe takes well to the dry aging process, but may be wrong about that?
Further, I have yet to find a local farm that sells subprimals, as they usually want to sell you an entire side or quarter of beef, or individual steaks and other retail cuts.October 17, 2011 at 5:45 pm #4972Andy StarvaskiMember
It’s my understanding that you can dry age a previoulsy fronzen subprimal. I belive that the prepackaged roasts you get at the warehouse club stores are previoulsy frozen.
Have you spoken with a local butcher about where to find antibitoic beef? What part of MA are you in?October 17, 2011 at 5:53 pm #4973
I’m actually in Southern New Hampshire, but figured my chances of finding a store selling what I’m looking for were better in Mass.
I know of only one real retail butcher left in the state of New Hampshire and he’s over by the sea coast, I didn’t think of calling him but I will now.October 17, 2011 at 7:22 pm #4974
I have purchased two primals from Costco and have heard that people have great drybag results with them. I am not sure if they are grass fed or free of hormones etc. but I will ask the butcher next time. Is there a big problem with this?October 17, 2011 at 7:52 pm #4975
I also work in refrigeration industry and all the meat that is stored in Los Angeles is in a freezer. I think Costco etc. Have it brought to their store frozen. When I purchase seafood I ask for frozen unless it is right at the docks fresh from the boat.October 17, 2011 at 8:05 pm #4976
I guess there is no problem dry aging previously frozen meat in that case, that is good to know.
As far as eating beef from conventional feedlot raised cattle, I personally do have a big problem with this, but many others do not. The meat at costco (unless specifically stated otherwise) is western corn fed beef and is neither antibiotic or hormone free. The same is true for any retailer in the US. Also, it’s important to note the term “all natural” is meaningless.October 17, 2011 at 8:22 pm #4977
I see your point. Diet and choice are important. I am happy with the prime from Costco. I only worry about food if I get pulled into a fast food place or have to open a can.October 17, 2011 at 8:30 pm #4978
Also I should mention that I am a very very picky eater and now that you bring this subject up I will sure be looking into it. I’m going to tell my wife that I’m having a cow shipped out here from back east where I’m from. (grass fed)
Can’t wait to hear her response.October 17, 2011 at 8:52 pm #4979AnonymousGuest
Here in Australia virtually all our meat is grass fed.
There is absolutely no problems with dry aging grass fed beef – I have done it numerous times.
CheersOctober 17, 2011 at 9:02 pm #4980
I know it can be done, I have just heard that you don’t really gain anything by doing it in terms of flavor.
What has your experience been? Do you notice a difference in terms of flavor and or tenderness?October 17, 2011 at 9:32 pm #4981AnonymousGuest
It is certainly worth dry aging grass fed beef as you get a more concentrated flavour and increased tenderness.
CheersOctober 17, 2011 at 9:39 pm #4982AnonymousGuest
I should have added that everyone who has eaten my steaks declare them to be the best steaks they have ever had.
CheersOctober 17, 2011 at 10:20 pm #4983
my wife said, “were not eating a cow now we are ;&?,/-ing fat! She is amazed that I am watching hundreds of dollars of meat sit in the fridge for weeks. I am anxious to cook some for her sous vide. That will be a second first for me since this is my first dry bag run. I heard about sous vide while I was checking out info on dry bags. I plan on getting a machine for this method. Also looking into getting a Big Green Egg. I’m sure it will all pay off soon enough and it’s easy to do so I’m hooked…
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