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Steaks from Lindy & Grundy

Sgee | Jan 15, 201208:28 PM

Picked up some 6 weeks dry aged bone-in strip steaks recently from Lindy & Grundy. Very expensive @ $39 / lb. I was quite surprised to see how little marbling there was on the meat. I understand they source grass fed cows but these were virtually devoid of marbling.

I am accustomed to receiving dry aged steak pre-trimmed of the dried outer crust from the butcher and these were unfortunately not trimmed before wrapping them up. Fortunately I'm quite proficient with knives and did not have a problem taking care of it home. The bone and trimmed bits weighed in right at 1/2 the total weight of the steaks. Part of why dry aged cost so much is the amount wasted trimmed bits, so the price at L&G really ends up being about ~$82/lb after you factor how much edible meat is left.

Not sure if there was not enough fat left on or there was just not enough of it in a grass fed cow but there was quite a bit of dry aged funk permeating the meat even after trimming. I'm no butcher but 6 weeks of dry aging is probably pushing the envelope for their dry aging method and type of meat...

Feeling very skeptical at this point, I seasoned the steaks simply with a heavy dose salt and pepper and cooked them on a cast iron pan. For steaks with no marbling they were surprisingly tender and generally tasty (what wonders dry aging does for meat). Negatives were some of that dry aged funk remained in areas where I did not trim deep enough, quite off-putting. Then again at $39/lb, one cannot help being a little more conservative trimming.

Overall decent quality meat but wayyyyy too expensive for what you get, they did not trim meat prior to packing as a proper butcher should and they need a lot more practice with their dry aging technique.

Couple of price points for comparison - Gilt has 3 weeks dry aged prime NY strip steaks from Pat LaFrieda at ~$30 / lb, Lobel's charges $61/lb for their natural prime 6 weeks dry aged strip steaks. Both are post trimmed weights, better deals than L&G IMO...

Personally I'll stick with tried and true Harvey Guss for my steaks.

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