Nancy Young wrote:

> "Reg" > wrote
>
>>(For the big Xmas chow down I really do get prime. Close
>>to 200 bucks for a 7 rib)
>
>
> Wow, no kidding, where do you find that? You have a local
> butcher or something? I was thinking of doing that myself this
> year.

I buy through a butcher and different commercial suppliers.
The first thing you should do is call around and see if
any of the butchers in your area can get it for you. Start
trying now so you get your order in well ahead of time.

Another thing you can do is look in the yellow pages and
call around to commercial meat suppliers. Casually ask for a
prime grade, NAMP #109. You might be able to pick it up and
pay cash for it, though some may make you open an account
first. Some require that you have a resale license. Keep
trying and you'll probably get it.

If you're going to all this trouble and expense, you
really do want to age it. It makes a big difference.
For a good description of how to age beef, take a look
he

<http://groups.google.com/group/rec.food.cooking/msg/b5d392099c351011?hl=en>

--
Reg email: RegForte (at) (that free MS email service) (dot) com