5 Answers

Ab632011, did you know that the percentive of meat also includes eyelids, lips and all the other bits we wouldn't dream of eating, same for shop bought pies, frankfurts etc, there are lots of things I won't eat unless I make them myself, at least I know what goes in it, I bought a fillet of fish burger at Macca's once and forgot about one, found it 3 weekd later, in mint condition except the bun was a bit stale, fresh fish??? who knows what that was.

I go to the same butcher and we know each other well, he has his own property and has his stock slaughtered, I told him restaurant quality and he would have my return business, sell me crap and he wouldn't see me again, I get great meat, sometimes have to order it and wait but worth it, get to know your local butcher, I think it helps, he also knows I don't hesitate to return any tough crappy meat, so I get good quality, saves us both a lot of trouble.

I have ask the very same question from meat cutters. They  like to claim they can't sell enough of the more expensive stuff so to make money they sell the cheap crap that average folks will buy. So I went looking to the farm. The best beef in my opinion will come from a small time farm that feeds the cattle predominately grass as they meander around the field. The upside is they don't need to utilize hormones to repair the damage caused by a mostly grain diet that they are not designed to eat. I find most any breed is much more tender with flavor you won't forget. Make sure the slaughter house dry cures for 7-10 days approx. The only breed I have found lousy & offensive is the one that all the marketers are all bragging up. That being black angus.Tried many different growers-same crap. I see the marbling they brag about & it isn't fat in the marbling it is suet. It really is gross. Don't think so-buy a piece of suet-take a bite of angus then a bite of bird suet If ya add a little powdered beef probably couldn't tell the difference. Try not to buy any old crap 18-24 months of age is usually about right. Wish I had a nice ribeye now.

There is less prime cuts of meat available. Most prime go to restaurants and speciality shops. Large processors integrate electrical stimulation on beef carcasses to break down muscle fibers. They will also hang the meat in cold storage for  around 21 days. Packers like one kind of beef. Angus. Not just because of marbeling, but ease of processsing. Other breeds are harder to process and have more waste.

WHEN I WAS IN SCHOOL I GOT MY DEGREE IN CULANARY ARTS AND WHEN PATRONS ORDERED AGED MEATS AT FIRST I DID NOT KNOW ABOUT AGED MEAT BUT THEN THEY SHOWED ME HOW TO MAKE AGED MEAT FIRST OF ALL IT MELTED IN YOUR MOUTH I WAS TOLD AND I TRIED IT MMM IT WAS DREAMY BUT THEN THEY SHOWED ME HOW TO MAKE THIS PRIME MEAT ???IT IS PUT UNDER A VERY HOT LIGHT LIKE A FLOOD LIGHT VERY INTENSE THE MEAT SURROUNDING THIS PRIZE WOULD TURN BROWN SOUR SMELLING AND THIS WOULD CARRY ON FOR A BITT TILL THE CENTER PUFFED UP BREAKING DOWN LIGAMENTS,MUSCLES AND BLEEDING FROM THE CENTER YOU THEN CUT THE SURROUNDING MEAT TOSS IT AWAY THEN BROIL IT WRAPED IN BACON HELD BUY A TOOTH PICK AND YOU GOT PRIME MEAT THATS BEEN AGED FALSELY THAT WHY I REALLY DON'T EAT OUT FIND A MOVIE CALLED FOOD MATTERS AND OTHERS LIKE IT YOU TOO WILL NEVER LOOK AT MEAT THE SAME WAY AGAIN THEY SAY IF YOU CAN'T TAKE THE HEAT IN THE KITCHEN THEN GET OUT I NEVER WORKED IN THE FOOD BUISNESS AGAIN EVEN AFTER I GOT MY DEGREE SORRY FOR YOU'S WHO READ THIS