Last question. Is he dry aging or bag aging? Sounds like bag aging.
dry
K. Thanks.
Yeah, CCE is right that there’s a lot of variability of marbling within the grades.
The grading is based on an inspector making a single cut between certain ribs. Given the large number of variables (e.g., breed, sex, age, forage, finishing, activity, health, etc., ), it’s fraught to expect a high degree of consistency.
It’s easy for Costco meat shoppers to see this. Grab the leanest pack of Prime steak in the cooler, and visually check it against the same cut in the Choice bin. In some cases, the Choice has better marbling, and in many cases the difference isn’t noticeable.
1 Like
Other acceptable answers:
“Just past ‘moo.’”
“Just bring the cow here. I’ll hack off what I want and ride the rest home. “ (courtesy of Dennis Leary)
“Bloody as hell.” (as opposed to “Burnt to a crisp.” Pulp Fiction reference for the hip LA waiter who’d like to give you his headshot)
“Just slow it down. I’ll finish it off myself.”
3 Likes
