About grades of steaks, In the 60s my dad worked for Pattman Meat Co in Los Angeles, a specialty purveyor of fine meats to the best restaurants in the LA area. He used to bring home NY strip steaks graded triple grade A Prime. The best steak I've ever eaten, with the exception of the bone-in Porterhouse or T-bone I previously mentioned
As much as I enjoy a well marbled tenderloin or rib-eye, A prime T-bone or Porterhouse charbroiled to the rare side of med-rare is hard to beat, As the old saying goes, "the closer to the bone the sweeter the meat"
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