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re: 7 Bone rib-eye roast in the Lafayette area?
Posted on 7/29/22 at 7:59 am to Degas
Posted on 7/29/22 at 7:59 am to Degas
They have a choice bone in for 15/lb. That is still on the table but I may opt for a boneless prime for the same price idk. Got a few more place to check today.
Thanks for everyone’s input so far
Thanks for everyone’s input so far
2
Posted on 7/29/22 at 11:53 am to NOLAGT
quote:
Thanks for everyone’s input so far
I was stressing out for you. Crazy how many meat markets and no one has anything.
Posted on 7/29/22 at 12:14 pm to NOLAGT
So I may get it from Lagneaux's. They have 2 that I would need and if he didn't have to do any trim work on it I can get it for 12/lb. Its Charmian Reserve brand and he said even tho its choice its a upper end choice because of their strict grading.
All the other options in town are 14+ for choice and Rosues is the only place with prime that's 20/lb. Really dont want to pay that much for prime and a lot of dry aged beef is choice.
Thanks for all that replied
All the other options in town are 14+ for choice and Rosues is the only place with prime that's 20/lb. Really dont want to pay that much for prime and a lot of dry aged beef is choice.
Thanks for all that replied
Posted on 7/29/22 at 12:17 pm to CP3LSU25
quote:
Crazy how many meat markets and no one has anything
They had some with bone in choice but there were more than I expected that said they had no ribeyes. Once said since covid they havent got any. I called whole foods and fresh market today too and they had choice but they were 17/18 per lb.
This post was edited on 7/29/22 at 12:24 pm
Posted on 7/29/22 at 12:31 pm to NOLAGT
quote:
Charmian Reserve brand
That is good stuff, similar to CAB, you will not be disappointed
Posted on 7/29/22 at 12:44 pm to Tigerpaw123
quote:
That is good stuff, similar to CAB, you will not be disappointed
Yea after talking to him about it, it did seem it should be good quality. The price is great too so that is likely what I will be grabbing.
Posted on 7/29/22 at 12:53 pm to Epic Cajun
quote:if you ask they most likely have bone in, in the back. they only showcase the bone in roasts around the holidays.
Pretty sure Costco sells it, minus the bones
Posted on 7/29/22 at 1:04 pm to CarRamrod
quote:
if you ask they most likely have bone in, in the back. they only showcase the bone in roasts around the holidays.
I did ask them and they did not have any bone in at all. They get it in boneless in the bags but did say they get bone in around the holidays.
Posted on 7/29/22 at 3:19 pm to NOLAGT
Thank me later. Lol
The best meat in town, besides mine. Lol
The best meat in town, besides mine. Lol
Posted on 7/29/22 at 5:40 pm to joeleblanc
Shall see how they do in the dry ager
Test fitting
This post was edited on 7/29/22 at 5:47 pm
Posted on 7/29/22 at 6:19 pm to CP3LSU25
quote:
Crazy how many meat markets and no one has anything.
It's a combination of things. Prime is a fairly niche product compared to select and choice, so most places won't carry it as it doesn't make financial sense if the majority of it gets reduced and sold for a loss. Bone in ribeyes are also far less popular than boneless unless they're on sale. At the market I work at we'd be lucky to sell 4 bone in ribeye steaks before the sell by date, whereas we're having to cut multiple racks of boneless every day. Put bone in and Prime together and their just isn't enough of a market for it for most places to justify carrying it.
Posted on 7/30/22 at 9:07 am to NOLAGT
Don't know that I've ever had a dry aged steak (I presume that's what the end product will be). How does dry aging impact flavor?
Edit: the logo on the top right of your ager is pretty damn funny
Edit: the logo on the top right of your ager is pretty damn funny
This post was edited on 7/30/22 at 9:09 am
Posted on 7/30/22 at 11:50 am to LSshoe
quote:
How does dry aging impact flavor?
It causes water evaporation which intensifies the beef flavor (and also shrinks the finished weight of the cut.) It also adds a flavor I would say is like a really good nutty cheese to it, especially the cuts closer to the end. It's an amazing flavor, but some people find it a bit too "funky" for their tastes. 21-28 days is a solid amount of time for those who want the more intense flavor without as much of the funk. 35-40 is a good amount if you want to taste the age but not be overpowered. After that it's all preference.
Posted on 7/30/22 at 1:39 pm to GRTiger
It also allows enzymes to brake down the tissue making it more tender on top of the flavor changes. That’s why a lot dry age choice grade. I haven’t had a really long aged steak before but I plan to try it out. These two will go for 40 days before I take one to CO for a guys trip.
This fridge can also do charcuterie too so I’ll try that out down the line.
It’s a magnet I just got before deciding to get a dry aging fridge. It’s funny and it fits perfectly now on the fridge
This fridge can also do charcuterie too so I’ll try that out down the line.
quote:
Edit: the logo on the top right of your ager is pretty damn funny
It’s a magnet I just got before deciding to get a dry aging fridge. It’s funny and it fits perfectly now on the fridge
Posted on 7/31/22 at 12:11 am to NOLAGT
Well let’s see what it do
Posted on 7/31/22 at 1:35 am to NOLAGT
Following....
for meat dry aging outcomes, of course.
Please keep us posted.
for meat dry aging outcomes, of course.
Please keep us posted.
Posted on 7/31/22 at 6:35 am to NOLAGT
quote:
can get the operator on the phone easy...someone in the meat dept not so much.
You ca8 go more than 10 minutes in any direction in Lafayette without hitting a Rouses. Why don't you just go to the store?
Posted on 7/31/22 at 7:08 am to G Vice
quote:
Please keep us posted
Will do
quote:
Why don’t you just go to the store
Because I was at work, had a event after work that went late, and wanted to see what Rouses and other stores had without driving all over town.
This post was edited on 7/31/22 at 7:09 am
Posted on 7/31/22 at 7:34 pm to NOLAGT
I saw a video recently where the guy did an experiment by cutting steaks off of the same roast at various ages to compare. When he cut one off, he'd cover the fresh side with tallow to protect it.
Just throwing that out there since you have so much, in case you wanted to cut one in half at some point and let the other half keep going.
Looking forward to the updates. A dedicated ager is intriguing.
Just throwing that out there since you have so much, in case you wanted to cut one in half at some point and let the other half keep going.
Looking forward to the updates. A dedicated ager is intriguing.
Posted on 7/31/22 at 8:44 pm to GRTiger
Yea I have seen that talked about before. Someone also told me they coat it in crisco from the get go to help reduce what is cut off in the end. I’m going to grind and use the pellicle (burgers, tallow) but it’s all a first go so I’ll try things along the way. Like the bone in this time, boneless would be easy to trim but more loss. I did talk to the guy I got them from and he said he would cut out steaks with his band saw if I wanted…I told him I’d brake him off a steak for that. I might go that route with these vs trying to trim them with a knife.
One rack is for a trip with friends one is for me and the fam. Then I’ll load it up with other stuff and see if I want to go longer and do other cuts. It’s going to be hard to wait that long lol.
One rack is for a trip with friends one is for me and the fam. Then I’ll load it up with other stuff and see if I want to go longer and do other cuts. It’s going to be hard to wait that long lol.
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