buying dry aged beef

Was at the Kroger on Hubbards Lane yesterday . . . they had a massive redecorating, and now it's a copy of Whole Foods! One thing they were demonstrating was their new dry aged premium Angus beef; the only Kroger in town (and I think the only grocery) that has dry aged beef (very different flavor profile and texture than wet aged).

In tasting a sample of rib-eye, it had the full flavor and texture of dry-aged, and was wonderful!

I haven't bought beef in Kroger for years now, as (at least at Holiday Manor) it is uniformly evil, but this was spectacular. For all I know, the prices will be spectacular also, but in case you're in the market for some . . .

[Robin Garr]

the only Kroger in town (and I think the only grocery) that has dry aged beef

Whole Foods has it sometimes, or at least they used to. Not local, but at least subject to their standards on hormones and humaneness and such. It was very pricey - $25 per pound, IIRC - but definitely the real deal. Since we've moved over to an effort to buy meat and poultry 99.44% locally I haven't looked in recent years, but I assume they still have it on an as-available basis.

Might have to try the Kroger model just once, though, for science's sake. Did they talk at all about sourcing, Andrew?

the only Kroger in town (and I think the only grocery) that has dry aged beef

Whole Foods has it sometimes, or at least they used to. Not local, but at least subject to their standards on hormones and humaneness and such. It was very pricey - $25 per pound, IIRC - but definitely the real deal. Since we've moved over to an effort to buy meat and poultry 99.44% locally I haven't looked in recent years, but I assume they still have it on an as-available basis.

Might have to try the Kroger model just once, though, for science's sake. Did they talk at all about sourcing, Andrew?

Krogers + Unionized = "Like"

Whole Foods - EXTREMELY Anti-Union = "UnLike".

I'll do my shopping at Kroger, thank you very much...regardless of "sourcing".

I did not ask about sourcing. I know some items Kroger sources locally, but have no idea about Angus.

DIY dry aging


http://www.youtube.com/watch?v=jBz14EMo ... re=related

I recall being in Burgers a few years ago and the butcher mentioned that they age their meat there. I don't know if it is dry or wet. Until now, I didn't know there were two different methods. I learned something new today.

I'm with everyone on aging...

Dry aged is rockstar, particularly with fattier cuts. It actually allows you to cook things like ribeye at a rarer temperature, while enhancing flavor and rendering fats properly.

I'm not such a huge fan of dry-aged, lean cuts like tenderloin (unless served carpaccio.) Too difficult to manage correctly.

But that's just me.