In article > ,
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.

$40 for an overnight of $200 of meat is only 20%, which I don't think
is very far out of line, especially as they pack it to keep it from
spoiling.

If you've read about Peter Lugar, then you realize that they select
the beef they choose, and they age it themselves. And they select
from prime beef, and don't take just any prime beef (as your local
butcher would). So, you're also paying for they're skill at selecting
the best of the prime beef, and for their skill at aging it.

I've never tried this beef, but I suspect that it would be the best
that is available. Peter Lugar has quite a reputation.


Chuck Demas

--
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