[西餐] Best Steak I ever cooked and ate sleep

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Dry Aged - Grade Prime - Rib Eye from Cioffi.

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I found out the real "40 days" dry aged steaks are not for everyone.
The fat has these strong "aged cheese" flavours which explode 3 seconds after they melt in your mouth, it's like condensed beef flavour .  I love it, but not for everyone, it can be quite overwhelming.

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Cioffi or the one inside Granville Island is better?
rainbow-davie 發表於 2013-4-10 12:24

The one in Granville Island's Prime is good for anyone who likes beef.  This Cioffi Dry Aged is catered to very specific need, which is the next gourmet level with extreme condense beef flavour.  To me, this dry aged is a whole different level, and it's better deal, but "cheese" flavour fat is not for casual beef eaters though as I mentioned earlier.

Basically:
If you only concern about tenderness, then any Prime grade beef (Cioffi or GI) in Canada would be good enough.  Cioffi is still cheaper than Granville Island.   Like buying a BMW vs Mercedes.
If you are looking for something that blow your taste bug away and you think you are ready to appreciate that, then Cioffi Dry Aged is the next step.  Like buying a Zonda.

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回復  Prelude

Thanks for letting me know.  I've been looking around to buy aged steak in Vancouver ...
Look4chrisng 發表於 2013-4-9 08:59

    What did you get?
Was it dry aged that you have ask someone to get it from the special fridge or just the normal "Wet aged" ones in the showcase?

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I think I got the dry aged one.  You know, the kind with green and yellow mold outside.  I also told ...
Look4chrisng 發表於 2013-4-11 11:36

I suggest that you should know what you are eating.
How much was the AAA Dry age?

No one does Dry age kobe, it's a waste of both.