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Thread: Where can mere mortals buy prime cuts?

  1. #11
    Quote Originally Posted by SilverHaze420 View Post
    Find a butcher shop near you there is most likely one not to far. The good ones carry fresh prime meat. I would try to seek out a butcher or meat market before costco but thats just me.. Try Myers'meat Market Inc 600 3rd St Hanover, PA (717) 632-1684
    Myers' has some great stuff for sure. I don't get out that way too often, but when I stop in there I'm never disappointed. I know we have several good meat markets within 10 miles or so, I was more wondering on how grading is handled in smaller markets that source from local farmers.

    I'll make sure to ask about prime cuts next time I stop in to my local butcher.

    -d

  2. #12

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    Deker,
    Westtown Meat Market in Westtown, just outside of West Chester, PA dry ages Prime Beef and it is excellent. Not Cheap, but fairly priced for Dry Aged Prime Beef. I have eaten a few steaks in my day and the best of them have come from Westtown. Ask for Jerry or Penny. Next time you are in town I will pick some up. -Doug

  3. #13

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    Meat is graded by the USDA by the marbling or fat really, i think a little of it has to do with the age also? Prime choice select etc.. A lot of the local stuff, even the grass fed or angus whatever the label is you see is really choice. It depends on what you are looking for in flavor and texture.

  4. #14
    None near you, but for other people checking this thread http://www.themeathouse.com/location...a-butcher.aspx

    They have always have multiple prime and wagyu cuts available.

  5. #15
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by deanb View Post
    My Costco usually carries prime New York strips and boneless ribeye, steaks or whole. When I buy them whole I dry age them in my fridge.
    You keep them for 21 to 28 days at 32-34 degrees F. and 100-85% relative humidity, with an air velocity of 0.5 to 2.5 m/sec? My fridge doesn't do that one. Time for an upgrade. All three conditions are extremely important in the proper postmortem aging of carcasses, as well as beef ribs and loins.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  6. #16
    Senior Member wenus2's Avatar
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    can you "dry age" anything at 100% humidity?

  7. #17
    Senior Member ThEoRy's Avatar
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    Yes. Seeing as how the beef looses 1% of it's moisture per day due to evaporation as it is drying out. This is in opposition to wet aging where the beef is vacuum sealed and retains its moisture as it ages preventing volume loss from drying out.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  8. #18
    Senior Member wenus2's Avatar
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    At 100% humidity one is more likely to see condensation than evaporation.
    By definition evaporation doesn't readily take place at 100% relative humidity, because that is the saturation point.

    This process is a function of temperature and humidity, one will see little to no evaporation of moisture at 100% humidity or 32F. Likewise one will have jerky at 0% humidity or 170F (for extended periods). The trick is to keep the rate of evaporation gradual and the temp below that at which meat will spoil (or cook).

    I've always done well with more like 38F and 60%.

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