Believe it or not Ralphs has them and they are pretty good.
Costco doesnât have dry aged but the prime rib eye cap is great if available.
I think Whole Foods is wet aged.
Bristol Farms dry aged NY strip is a fantastic steak.
Yup. I remember somebody telling me that Whole Foods was actually wet aged but I stand corrected. I didnât care for the one dry aged steak I had from WF but much of it was based on QPR vs other steak options available to me.
has anyone done these sales before? is it a line at 9 AM?
I havenât been to this particular sale before. There was not a line at 9am for another sale at Eataly but you should definitely plan on going on the first few hours to get a decent selection. Iâm hoping to get there on Saturday around 10am.
I hope there is no line at 9am. Iâm planning on serving steak for super bowl.
Not the area you are interested in but eatalyâs dry aged steaks are EXTREMELY dry aged.
Not my cup of tea at all - almost gangrenous blue cheese. But if thatâs your thang, thatâs the place
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âWet agedâ seems like a bogus term to me. Nothing interesting happens when the meat is sitting around cryovacâd at 32 degrees.
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Enzymes are still active at that temperature
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Many meat companies claim that âwet agingâ tenderizes beef, and some claim it improves the flavor, but Iâve yet to see a taste-off between cryovacâd beef thatâs been refrigerated for a few days vs. a few weeks.
Wet age dry age . Iâll lean towards the dry . Wet aged, marinated just steams the meat when cooking . Itâs ok for skirt steaks when grilling. A nice prime piece of beef needs nothing else beside salt and pepper before cooking .
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Iâm late to the party here. Obviously I shouldâve searched FTC earlier⌠Iâve been pretty lost since Harvey retired and his kids (and the apprentice he hired in the final months?) didnât take over. Are there ANY butchers doing what he did now within LA?
I have sources for specific cuts of meat and bones + offal, but I donât have that kind of relationship outside of farmerâs market vendors (limited supply + limited windows) or like⌠driving all the way to Harmony Farms. And I certainly donât have a one stop shop now.
Any recommendations appreciated.
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What exactly do you mean when you say âwhat [Harvey] didâ? What are you looking for now? I can confirm that Huntington Meats still has a strong dry-age offering, but Iâm not sure if there are other aspects you are looking for as well.
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Iâm guessing he means custom butchery / aging. I had him seam out a leg of lamb for me into the individual muscles for me as an easy example
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Nothing in LA, but you can call Bryan Flannery and they will probably do custom stuff.
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yeah, this. thanks for the replies! iâll try Flannery
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+1 for Flannery if youâre willing to do mail order. Heavy presence in the post-Guss era L.A. restaurant steak scene.
Edwardâs Dry Aged Meats in NorCal also comes highly recommended.
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