No problem. I wasn't getting "nitpicky", I was merely jesting as per the bet proposed above and specifying my own personal parameters in direct response to Panini.
As you said, it's "...not who is better, but what is more recognizable." My point exactly. Everyone is different and knowledge and information are not always equally distributed. So at this point, anyone reading this thread has now heard of Lobel's of NY in Manhattan on Madison Ave (read about their history
). As far as I'm concerned, anyone who raises cattle for food and slaughters them had better have quality meat no matter where they're raised, be it Texas or Timbuktu.
And you're right, "...we're talking about level of quality" as well. Both Texas ranchers and Lobel's provide the best of the best. I have a feeling that I personally would have a better chance at getting the best of the best if I purchased from Lobel's rather than a Texas rancher who may or may not choose to or be able to provide me with the exact cut I want since most of the premium cuts are already sold as confirmed by above posts.
The Lobel family has been butchering for several generations and is known for dry-aging their beef four to six weeks - now that's what I'm
after. If no one has heard of dry-aging beef, it brings out the beef flavor and increases tenderness because flavors are concentrated and enzymes break down. "It is known that tenderness decreases immediately after slaughter while rigor mortis takes place (taking 6 to 12 hours to complete); then tenderness increases gradually." "Dry-aged beef has a wonderful, rich, beefy taste I associate with fine beef," says Bruce Aidells, author (with Denis Kelly) of The Complete Meat Cookbook
. "It's mellow and intense."
Basically dry aging beef makes a fantastic steak - phenomenal. Top steak houses dry-age beef for up to 4 months. Cook's Illustrated
and Alton Brown support this technique and provide methods which consumers can use at home to achieve a similar goal. Most butchers no longer dry-age beef because of dry-aged beef loses weight (intensifying the flavors) which means less beef costs more money. Money that average consumers aren't willing to spend.Dry-Aged Beef: Try a Little Tenderness
A good steak is a good steak. I don't care if my neighbor raised it as long as it's good. My preference is the bone-in rib-eye steak or the T-bone. Filet mignons don't have enough flavor or texture for me. All I know is that I'm sure I'd appreciate any kobe (or more specifically Tajima
) beef and Lobel's, hence my quick response to the initial proposal.
So panini, here's a toast to the wonderful tangents threads can take! :beer: