Beef...

[Clarkey]

Originally Posted by Derek Sutton

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.

I like the sounds of this... but how does meat keep from not going bad with that amount of time? This would only work with cryovact meat correct?

Have you ever experimented with dry aging with a vacuum membrane?

[iggypop]

My parents have always raved about The Better Butcher on Heritage and Fairmont.
The only other place to base my opinion on would be somewhere like yelp.ca and he seems highly recommended:

http://www.yelp.ca/biz/the-better-butcher-calgary

He also happens to be our very friendly neighbour!

[Derek Sutton]

Originally Posted by Clarkey

I like the sounds of this... but how does meat keep from not going bad with that amount of time? This would only work with cryovact meat correct?

Have you ever experimented with dry aging with a vacuum membrane?

Meat will stay good in a packing house vaccume seal for a long time, 3months+/-, but will initially smell pretty rank when you break the seal, this confinement odor will go away, but you will have to trim additional discolored fat.

We would dry age loins when I was in the industry for personal use. It would be tough to do this at home and havent tried. You basically need commercial refridgeration and space, not to mention to smell.

[edmontonice]

I went in on a grass fed deal a couple months ago and was incredibly disappointed. The new york strips were so lean that they just kind of turned to jerky on my grill.

I put a roast in my slow cooker and it came out tough as balls.

Just way too lean. Taste was all right but not worth the endless chewing.

[Komskies]

Originally Posted by iggypop

My parents have always raved about The Better Butcher on Heritage and Fairmont.
The only other place to base my opinion on would be somewhere like yelp.ca and he seems highly recommended:

http://www.yelp.ca/biz/the-better-butcher-calgary

He also happens to be our very friendly neighbour!

I bought my pork shoulder (10 lbs., bone in) and baby back ribs there the last time I had the smoker out. Very nice quality meat, and good selection. I also bought my last brisket from there. Going off memory, I believe the pork shoulder was just under $4/lb.

Costco in my opinion, has extremely good quality beef. A couple weeks ago I bought a few of the Prime Alberta Rib steaks. They were some of the best steaks I've ever had.