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Professional Chef's Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more.

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  #1  
Old 11-05-2003, 04:14 PM
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Default How to buy beef.

Great reading from "Mr Cutlets"

Anyone who has ever wondered why Peter Lugers is the king of steaks. It's Jodi.

I must confess I never heard of Mr Cutlets!? but he is a great read.

Excerpt from eGullet


http://egullet.com/?pg=ARTICLE-cutletsluger1
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  #2  
Old 11-06-2003, 02:26 PM
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Thanks cape chef for the info . Quality is where its at if you want to serve the best my friends .
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  #3  
Old 11-06-2003, 03:36 PM
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Quote:
Originally posted by chefboy2160
Thanks cape chef for the info . Quality is where its at if you want to serve the best my friends .
I agree Chefboy, but it goes beyond that,as a consumer knowing that the owner/chef,what have you goes to the trouble to check his/her product everyday to insure the optimum level of quality is a dying breed.

How many of us can honestly say we go to market on a daily basis? I know I can't.All the best to those who still do.
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Old 11-07-2003, 03:50 PM
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Default A sense of love.

It must be so cool to work on the line there. Could you imagine being the broiler guy and seeing these perfect steaks day after day. Man! What a job!
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Old 11-08-2003, 06:39 AM
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Visions of Rocky flow through my head.

CC, at what point is the beef aged? Is it better to age the whole carcass, quarter, or primal?

Kuan
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Old 11-08-2003, 08:37 AM
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Quote:
Originally posted by kuan
Visions of Rocky flow through my head.

CC, at what point is the beef aged? Is it better to age the whole carcass, quarter, or primal?

Kuan
Kuan,

Meats are aged both primal and sub primal.
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