I arrived safely, but quickly became discouraged once I walked through the front door. The cases were filled with a lot of not so awe inspiring meat. Oh well, I'll just get a few things, since I'm here. Once I'd made my choices, the guy who waited on me led me to the register, where another older gentleman was running the machine. Although I surely knew the answer, I still posed the question 'do you ever get prime beef here?' The older gentleman cast a look to the younger guy and said 'show him'.
Long story short, I was taken to a huge walk in cooler, with dozens of sides of beef hanging in it, and told most of that was prime. And the angels sang. They didn't keep it in the front case, because that was the high volume operation. Next time, I should call ahead and they'd cut anything I wanted.
So, this past weekend, I did just that. I'll skip to the part that matters, which is what the butcher told me - 'uh yeah, we don't have USDA graders, so it's technically not prime. If we paid to have graders, our best meat would be prime, though.' Wait, last time I was there, I was shown all this meat that was supposed to be prime. Eh, fuck it; just give me a super thick ribeye with a ton of cap. When I picked my meat up, my fears were justified. What they sold me would have never passed for prime in the first place.
For those who've never experienced prime beef, perhaps a visual comparison would help. The top photo shows genuine USDA prime beef, that's been dry aged 30 plus days. Note the copious amounts of intramuscular fat (aka marbling) and that the steaks look dense and big for what they are. The almost dry look of these steaks are evidence they've been dry aged. These steaks were the best I've ever had (which I'd say about every prime steak I purchased from my butcher in Richmond).
If we compare with the meat in the photo below, which is what I purchased this weekend, you'll see none of those attributes are apparent. It's not that this steak was bad; it was fairly good. But it sure as fuck wasn't prime or anything close to it. Hell, I've had choice grade beef that was closer to prime than this.
To summarize, even the damned Bible Belt dwellers lie like rugs. Oh, and the wind hasn't stopped blowing since I arrived in September. Someone get me out of here!
For those interested in more detail about how beef is graded, take a look at this:
Long story short, I was taken to a huge walk in cooler, with dozens of sides of beef hanging in it, and told most of that was prime. And the angels sang. They didn't keep it in the front case, because that was the high volume operation. Next time, I should call ahead and they'd cut anything I wanted.
So, this past weekend, I did just that. I'll skip to the part that matters, which is what the butcher told me - 'uh yeah, we don't have USDA graders, so it's technically not prime. If we paid to have graders, our best meat would be prime, though.' Wait, last time I was there, I was shown all this meat that was supposed to be prime. Eh, fuck it; just give me a super thick ribeye with a ton of cap. When I picked my meat up, my fears were justified. What they sold me would have never passed for prime in the first place.
For those who've never experienced prime beef, perhaps a visual comparison would help. The top photo shows genuine USDA prime beef, that's been dry aged 30 plus days. Note the copious amounts of intramuscular fat (aka marbling) and that the steaks look dense and big for what they are. The almost dry look of these steaks are evidence they've been dry aged. These steaks were the best I've ever had (which I'd say about every prime steak I purchased from my butcher in Richmond).
If we compare with the meat in the photo below, which is what I purchased this weekend, you'll see none of those attributes are apparent. It's not that this steak was bad; it was fairly good. But it sure as fuck wasn't prime or anything close to it. Hell, I've had choice grade beef that was closer to prime than this.
To summarize, even the damned Bible Belt dwellers lie like rugs. Oh, and the wind hasn't stopped blowing since I arrived in September. Someone get me out of here!
For those interested in more detail about how beef is graded, take a look at this:


