For the last few years, I've been buying dry-aged Niman prime rib roasts from Cafe Rouge in Berkeley for a holiday party. To me, that's the gold standard for beef.
This year they told me they would charge me $10 a pound extra to tie the fat cap back on, so I went to Baron's instead. Baron's had a choice of dry-aged prime rib roasts: Niman (grass-fed, grain-finished) and Marin Sun Farms (all grass-fed, local, effectively organic), so for a change I thought I'd try the latter.
It was delicious, but it did not have the marbling or intense aged flavor of my usual Niman. If I'd tasted it blind I'm not sure I would even have guessed it was dry-aged—it didn't really taste much different than a relatively inexpensive Choice-grade prime rib roast I bought from Costco.
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