Originally Posted By: PulpeD

Is that worth it for a steak and would a preparation which doesn't involve bloody English cooking hold up in your eyes?

There are various regular qualities, some organic ones and then there's dry-aged organic stuff which is outrageously priced in comparison. I didn't try the top stuff yet; the other qualities tasted better the more expensive it was. Shocking and all that.


I don't do aged meat. When I was a kid, we got all aged beef (steaks, roast beef, London broil) and my pop cooked everything rare. I'd wake up in the middle of the night w/ the bacteria tryin to fight its way through my guts.

What do you mean by "bloody English cooking"? I always shoot for Medium w/ beef (pink and warm in the middle).

Was it worth it? It could have fed 3 normal people instead of 2. The fillet mignon side of the steak was so tender that it didn't need to be chewed. Coulda smushed it on the roof of my mouth 3 times with my tongue instead.

Next weekend I'm going to grill some veal chops. I gotta do some net research first though.
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Thinking of cracked-out and/or tweaking whores getting their throats and asses brutalized for the next hit makes me hard. --Rear Admiral