senior chef
Senior Member
Many decades ago, i lived in New Orleans and I had a fantastic butcher. He had several "grades" of beef. He taught me that the absolute best tasting beef was a 1/2 of a cow and it was left hanging in the cooler for 18-20 days. Obviously, there was a thin coating of "green" that had to be sliced off and discarded. Only then did he begin to cut the beef up into needed cuts.
I always ordered my rib-eyes and N.Y. strips aged for 18-20 days.
I don't recall if he ever told me whether the beef was grass fed or fattened up in a stockyard and fed grain. In any event aged beef is the best.
I always ordered my rib-eyes and N.Y. strips aged for 18-20 days.
I don't recall if he ever told me whether the beef was grass fed or fattened up in a stockyard and fed grain. In any event aged beef is the best.