Aug 28 2017, 05:02 PM
QUOTE(Kidicarus @ Aug 28 2017, 09:42 AM)
The best place to get beef is from wholesalers. I use pok brothers, you can buy whole joints a few Kgs at a time. Just google search for them - they have 2 locations in the Klang Valley. Last year I got 3.1kg cuberoll/ribeye for about RM225. And I also picked up wagyu striploin (between 3-4kg) for less than rm800.
I don't know about buying dry aged steaks because its damned time consuming and unless the butcher is moving enough volume, he's going to waste a lot of meat selling them as individual steaks. So if you're buying whole joints, then you might want to try dry aging your own beef. Just need to clear some space out in a fridge.
Do you cook all few kg's at a time? If not I'd like to hear how you keep the beef? I live in south Penang and its not easy to get a good, steady supply of reasonably priced steak cuts. So sometimes I see frozen Striploin at Rm50+ per kg and I buy it. Being frozen I may keep it that way for some time. By the time I do get around to cooking it to Medium rare I find the texture is way poorer than chilled, fresh Striploin. I usually resort to overnight marinading to get it tender but at the same time it is never as nice as fresh (duh). For chilled striploin, I can just marinade a few hours with simpler marinade like just soy sauce, salt and pepper and it turns out just nicely chewy and tender.I don't know about buying dry aged steaks because its damned time consuming and unless the butcher is moving enough volume, he's going to waste a lot of meat selling them as individual steaks. So if you're buying whole joints, then you might want to try dry aging your own beef. Just need to clear some space out in a fridge.
If there is a secret to keeping certain cuts frozen I may buy more when the opportunity arises and just keep them till I want to cook it.
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