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Type of meat to use for these dishes

cleopatra999 | Feb 2, 201607:40 AM

I have my menu for my dinner club meat themed meal. I have a question about the 'grade' or type of meat I should use for the following dishes. My options are (this is all Canadian beef): Wagyu, AAA, Grassfed/finished, Veal.

The dishes I am wondering about are:
Carpaccio, tenderloin
Braised beef cheek
Roasted Marrow Bones
Beef broth, shank & bones

Originally I was just planning the cheapest, AAA, but may have room in my budget for other levels.

Also do you think it is okay if the tenderloin is frozen for a month before my dinner, or should I try to get it closer to the date? I know I will be partially freezing for cutting.

thanks for your help!

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