How to buy beef.

Discussion in 'Professional Chefs' started by cape chef, Nov 6, 2003.

  1. cape chef

    cape chef

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    Great reading from "Mr Cutlets"

    Anyone who has ever wondered why Peter Lugers is the king of steaks. It's Jodi.

    I must confess I never heard of Mr Cutlets!? but he is a great read.

    Excerpt from eGullet


    http://egullet.com/?pg=ARTICLE-cutletsluger1
     
  2. chefboy2160

    chefboy2160

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    Thanks cape chef for the info . Quality is where its at if you want to serve the best my friends .
     
  3. cape chef

    cape chef

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    I agree Chefboy, but it goes beyond that,as a consumer knowing that the owner/chef,what have you goes to the trouble to check his/her product everyday to insure the optimum level of quality is a dying breed.

    How many of us can honestly say we go to market on a daily basis? I know I can't.All the best to those who still do.
     
  4. peachcreek

    peachcreek

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    It must be so cool to work on the line there. Could you imagine being the broiler guy and seeing these perfect steaks day after day. Man! What a job!
     
  5. kuan

    kuan Moderator Staff Member

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    Visions of Rocky flow through my head. :)

    CC, at what point is the beef aged? Is it better to age the whole carcass, quarter, or primal?

    Kuan
     
  6. cape chef

    cape chef

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    Kuan,

    Meats are aged both primal and sub primal.