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:
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!