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Deleted member 28227
Guest
Currently having an argument with a coworker who, I said that I never order steak at a restaurant because A. I have as much meat in my freezer as I could ever eat and B. I get a better cut and cook a better steak, in my opinion, that I can get in almost any restaurant.
He argued that those factors aside, a restaurant is better because it's fresh, i.e. never frozen... this proceeded to I like buying at a butcher because they never freeze as well.
I can't believe this is true... pretty much all beef gets frozen before it gets to your table, correct?
Growing up my family didn't eat red meat much, now I hunt for 90% of our red meat with the remaining 10% being from the beef my wife's family butchers every year. We obviously cut, wrap, and freeze everything and to be completely honest I thing everything including the beef tastes better after it's been in the freezer for 6 months to a year and ages a bit.
I'm just incredulous that unless you are going to some super organic, hipster butcher that you are getting beef that has never seen temps below 32 degrees, and/or is killed within a couple of weeks of you buying the steak.
Also I find it ridiculous that a steak that was never frozen would be in anyway better. I've done the Pepsi challenge at home with deer, elk, antelope, bear, beef and never found it to be the case... thoughts?
He argued that those factors aside, a restaurant is better because it's fresh, i.e. never frozen... this proceeded to I like buying at a butcher because they never freeze as well.
I can't believe this is true... pretty much all beef gets frozen before it gets to your table, correct?
Growing up my family didn't eat red meat much, now I hunt for 90% of our red meat with the remaining 10% being from the beef my wife's family butchers every year. We obviously cut, wrap, and freeze everything and to be completely honest I thing everything including the beef tastes better after it's been in the freezer for 6 months to a year and ages a bit.
I'm just incredulous that unless you are going to some super organic, hipster butcher that you are getting beef that has never seen temps below 32 degrees, and/or is killed within a couple of weeks of you buying the steak.
Also I find it ridiculous that a steak that was never frozen would be in anyway better. I've done the Pepsi challenge at home with deer, elk, antelope, bear, beef and never found it to be the case... thoughts?