The City Pages ran a couple articles on where to buy some really expensive cuts of beef. Article 1 and article 2.
Only about 3% of beef is graded prime and most of that is snapped up by restaurants. However, if you are willing to look for it, it does exist. Online is probably actually the best place to get meat. Check out Lobels.
However, it’s unlikely that the average consumer is going to get access to the very best of beef. The very top steakhouses in the world send a person to the slaughterhouses every morning to inspect every single carcass in order to hand choose only the very best of cows. Even a big wad of cash isn’t going to be enough to persuade a butcher to possible jeapordize a long standing relationship with one of those guys.
Oh, and if you can get Wagyu beef, definately spring for the oppurtunity, at least once in your life. Luckily for me, theres a farmer in Sydney who sells Australia Wagyu direct from his farm for as little as $10USD/Lb for the ribeye and the flavour and texture is out of this world.
I found this place. 6 steak Kobe sample pack only $244.95.
$244!?
That cost more than my wedding dress…but I can’t eat that.
Gah. You had to link that…thanks adam…now I wants it.
Where can I send the bill too?
Not to me :eek: . After I get my next dividend check I may just try some. But did you see the 2-3 LBS waygu corned beef for $60? $20-$30 a pound for corned beef?
That site is absurdly overpriced. They are selling ribeyes for around $300/lb. For that price, you could almost get Japanese Kobe. Lobels seems far more competitive at $70/lb for dry aged wagyu ribeyes. In short, your being ripped off.
How do you figure? Lobels site lists a 10 oz. boneless ribeye for $44.98. The site I listed had 2 10 oz. boneless ribeyes for $89.95.
Oops, I kept on reading the prices as n steaks who’s combined weight added up to X oz rather than n steaks, each of which weighed X oz. :smack: My apologies.
I’ll vouch for Forster’s, the first butcher listed in the first article. They also provided the pig for Porkapalooza back in 2002.
Generally, the beef we buy comes from Forster’s, Hackenmueller’s (on Broadway in Robbinsdale), or Nelson’s (Shady Oak Road in Minnetonka). The only time I get beef from Cub or Rainbow is for stew meat or ground beef.
Outside the midwest, decent steaks are tough to find. They look OK. Even in the midwest, the really top cuts are sold for a better price to, you guessed it, restaurants “back east” or florida or wherever. Not too sure on the “aging” part, if you know a farmer who can provide fresh steaks they are pretty tasty.
Not to hijack, but what restaurant?
I moved to SF a few years ago and haven’t had a good steak in that time, other than the ones that I dry age myself (I have a technique if anyone is interested, but it isn’t for the faint of heart). Would love to find a good steakhouse here. God I miss Peter Luger’s
Ack!! Attack of the zombie cow!
(Sorry I couldn’t resist. Someone reviving a two-month old thread about good beef. 
)
Two months, eh? That’s a good one. Check the date on the OP.
Some restaurants marinate the hell out of it.
I had ‘American Kobe’ beef at the Brown Palace in Denver. $7 an oz. It was the most unfriggingbelievable gustatory experience of my life. sigh.
I also spent a few days in Wisconsin this year, I had an excellent Ribeye…in a restaurant…smothered in Bernaise and Crab lumps. For $16!
That’s about what we pay at the grocery store for mediocre, raw, ribeyes here.
I’m hoping that sence exportation as been re-opened following the mad-cow scare, that beef prices fall, but I doubt it.
Harris’, which is ranked among the nation’s Top 10 by Wine Spectator.
Gee, somebody resurrected an old thread of mine–14 months old!
following the link, i found that they are charging $88.73 per pound for steak. kobe beef has a pretty good reputation, but this price is absurd.
of course, i live in omaha, where i can buy usda prime, corn fed, dry aged beef at our local butcher shop for $10.00 to $15.00 per pound depending on the cut.
They also make the King Eider Martini, which is listed as an “appetizer” and is quite possibly the greatest mixed drink I’ve ever had, hands down.
I understand that King Eider is no longer made, so either they bought up every last bottle they could get their hands on, or they don’t use it any more. I’ll have to find an excuse to go up there sometime and find out.