"Charles Demas" > wrote in message
...
> $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.

Yeah, but other folks are shipping the same weight of steaks overnight for
nearly half the cost. The percentage of the total cost is immaterial to the
cost of shipping. They're seriously padding their shipping prices and I can
be taken advantage of up to a point, but I draw the line at charging twice
the market rate for a commodity such as shipping and handling. I suspect
they are taking advantage of their name, and perhaps they have yet to
streamline the shipping process so they pad the price to make up for their
labor. For all we know the head waiter drives his own car to the local
Kinkos to FedEx the stuff every day.

> 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.

Yes, I read their whole website also. It certianly looks tempting, but is it
worth it? $50/lb after shipping is a lot to pay for porterhouse. And just
for the record we cannot assume they are "selecting the best of the prime
beef" since there could easily be better Prime beef they pass up because
they simply overlooked it or perhaps it cost more then they wanted to pay.
And conversely you cannot say my local butcher accepts any old Prime. For
example one local butcher here is quite selective.

My question is whether or not the premium price of this Peter Lugar's beef
is justified by the quality. How good is it?