Quote
Originally posted by: joespoolhall
Certified Angus Beef is usually decent. It's not the be all end all, but the Angus line is supposed to be a bit better. I've found this to be the case. To be certified, the beef must come from an animal that is at least 51 pertent Angus. It's usually only a couple of dollars more per pound and I think it's worth it. If you want the real cream of the crop though, avoid the local supermarket, go directly to a real butcher and buy prime.
Good Luck!
Ric at Joes
Uuuuu Rrr Currect sir.
Unfortunately,as the costs of a trip to the grocery store rising,and they are considerably,i think a trip to the butcher to purchase a whole prime tenderloin is out of the question. Perhaps i will visit the little one little butcher shop thats not too far from here. Who knows,maybe i'll splurge a little but for now,it's this angus cut that i have.
I'll be sure to write a meat report after its' aged for a while.
JOHN
