Jason in Dallas wrote:
>>Well, the prices of the meat at Peter Lugar's might be out of your range.
>
> It's dry aged prime beef.
>
>>http://www.peterlugar.com/ourmeats.html
>>
>>Chuck Demas
>
>
> $33/lb for NY strips plus $40 for shipping is pretty high.
>
> I'm not afraid to pay for quality if it indeed merits the price, and in case
> you haven't been following my current odyssey I recently bought an
> assortment of Wagyu steaks. I'm no stranger to dry aged Prime but can get it
> locally at lower prices. The issue is that there are varying levels within
> the broad range that is Prime, and in fact Prime only has a lower limit by
> definition.
>
> Is Lugar's meat really that good? Have you had it? I'd be willing to give it
> a go if it's worth the price, but charging $40 to overnight 6 pounds of meat
> is pretty rude. Hell, after shipping their 36oz porterhouses are $100 each
> when bought as a two-pack. That's almost $50/lb for Prime porterhouse. That
> same $50/lb would buy Wagyu fillet mignon.
>
>

I'm feeling particularly fortunate that my palate is not sophisticated
enough to appreciate the difference between a $100 porterhouse and the
ribeyes at my local butcher.