Quote:
Originally Posted by Derek Sutton
Don't do this, you don't know what you're talking about. 1 hind 1/4 split 6 ways would give you approx, 3- 3/4" T Bones, 2- 8oz sirloins, 1- 1" tenderloin, 3- 3lb roasts and >5lb's of ground beef and cost $150+/-. I couldn't stand it when customers would come in and insist on getting a side cut and wrapped for over $1000. If you walked the meat counter and spent a $1000 you wuold get an excellent of beef steaks, chicken breasts, and pork chops/ ribs.
For the most part everyone just wants steaks, so go to Costco and by a whole striploin or a whole boneless prime rib or wait till they go on sale at Sobeys, keep it cryovact. Take it home and put it in your fridge for an ADDITIONAL 12- 14 days then slice it to desired thicknesses and package to suit your needs. I do 1 @ 1 1/4" for myself and 1 @ 3/4" for the Mrs and pack them together. The tastiest $100 bucks ever spent.
|
Your way takes a lot more expertise with cutting and aging. Those are arts in themselves. The way me and my friends do it, we just get small packages wrapped in butchers paper. You throw them in the freezer. They last at least a year.
$6.00/pound. You just pull out a package a day or two before you need it. Also, tastes much better than Costco meat, which isn't bad. This stuff is on a whole other level though.
I think the issue is you're talking about buying from a butcher. You get it much much cheaper when you buy from the source. No way it's cheaper to go to a meat counter.
I agree you don't get just "Steaks", but part of the fun is researching and experimenting with the different kinds of cuts. You end up expanding your cooking skills and recipe repetoir several fold.
I also get some piece of mind in knowing where my steaks come from, who grew them, how the animals were treated, that they weren't transported very far, etc...