Originally Posted by Just BS
If a cut is stamped prime or choice oe select, it is done so based on certain specifications. Its not graded on a curve. The drought may have affected beef, but a prime cut is a prime cut...or am I being naive?
Having said that, I went out to a high end restaurant last night and was severely disappointed. My 22 oz Porterhouse was closer to 18 oz and at $49 a la carte was a rip off. My date order a petite filet mignon and half of it was hard as a rock and the center was void of flaver (her words). The $50 bottle of vino was good though.
I never ever accept a poor steak at a high end restaurant, it is the easiest dish to get right.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."