| As a steak lover of the highest order I have long | | | | is what you will probably find at your local grocery |
| lamented the decline of the local butcher. It has been | | | | store or in local restaurants. |
| a long time since you could go down to your local | | | | 2, Aging: These are really the only two aging |
| butcher and select a great cut of steak that you | | | | methods (Dry and Wet) and an aged steak should |
| hand selected. Outside of a few metropolitan areas | | | | always be superior to a non-aged steak. During the |
| such as New York City, steak lovers have either had | | | | aging process moisture evaporates from the muscle |
| to go out for USDA prime (if it is even available at | | | | leaving a greater concentration of flavor. Also, the |
| the local steakhouse which more than often it is not) | | | | beefs natural enzymes start to break down the |
| or just do without. The internet changed all that, now | | | | muscles connective tissue, which results in a more |
| from the comfort of my favorite living room chair I | | | | tender steak. The aging process is not only time |
| could click away at any of the hundreds of sites that | | | | consuming, but expensive as a substantial portion of |
| sell steak online. This was great but when the steak | | | | beef must be cut away resulting in a lower quantity |
| came, it was not always what I hoped for. So, I tried | | | | of sell-able meat. Most steaks that you will find have |
| steak after steak, some good, some not so great, | | | | not been aged so pay particular attention to this. |
| and some that where among the best I ever tasted. | | | | Two companies that I have purchased from that |
| Since I have already made my mistakes, I thought I | | | | offer excellent aged steaks are Allen Brothers and |
| would share some of my findings with other steak | | | | Chicago Steak Company |
| lovers. It is a very crowded market and it is very | | | | 3. Price: You should always be looking for the best |
| easy to end up with a less than quality product. Here | | | | price. Prices differ from site to site and as long as |
| are a few tips about buying steaks online and what | | | | you keep grading and aging in mind you should do |
| you should look for. | | | | very well. Many steak companies have specials so it |
| 1. USDA Grading: The USDA grades our meet supply | | | | is a good idea to sign up for their online newsletters. |
| for quality and is the only truly objective guideline | | | | Any good company will publish their privacy policy so |
| when pricing steaks. USDA prime is the highest grade | | | | you should not have to worry about spam. I have |
| of beef. Only 1 to 2% of beef in the United States | | | | always felt that the sweet spot for quality vs price is |
| achieves a grade of USDA Prime. The next step is | | | | wet aged USDA choice. You get a reasonably priced |
| USDA choice, it is the grade you will find at most high | | | | aged steak of very high quality. But, if you want the |
| end steak houses and is probably the sweet spot for | | | | best , always go with USDA Prime. There is no higher |
| quality vs price. USDA Select is not a bad steak but is | | | | quality available. |
| not any where near the quality of Prime or Choice. It | | | | |