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Dry aged vs Prime?

I will be cooking beef tenderloin and I have found it difficult to find a both dry aged and prime cut in St. Louis. Granted I could mail order beef but I would prefer picking out a cut at a bucther shop then online. So, having to pick between either - which is more important?

ps - any butcher suggestions would be most helpful.

pps - moderators, I have posted on the Midwest board but alas have had very few responses so please dont delete!

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  1. I'd go for the dry-aged over the prime. Tenderloin is a mostly lean cut...I can't imagine much difference in marbling between choice & prime, so I would definitely opt for the added flavor of dry-aging.

    1. Folks, if you know a local source to buy steaks in St. Louis, please post a suggestion on the Midwest board: http://www.chowhound.com/topics/346120

      Your general opinions on tenderloin belong here on the General Topics board.

      1. I would choose dry aged over prime any day.

        1. I used to work in a steakhouse where everything we served was prime and all of our steaks were aged except for the Filet. I distinctly remember a seminar on dry-aging run by our owner and butcher and them saying that we did not age the Filet because the cut "doesn't benefit much from the process." I can't remember why, though. I believe it had something to do with the fat (and the fact that there is less of it).

          (the again, the first responders post makes a great deal of sense for similar reasons.)

          2 Replies
          1. re: nc213

            I've always heard that the grade on filet doesn't really make that much of a difference, that on that particular cut all the grades will appear similar. They grade the whole carcass but certain cuts have the same characterisitics no matter the grade. Most restaurants I know (although probably not a steakhouse) use choice or even select.

            1. re: coll

              Filet is all about tenderness and not so much about flavor.

          2. Bern's in Tampa ages Prime filet mignon and Chateaubriand to make it "... more flavorful and sweet than the usual filet." If I had to choose I would opt for dry aged first and both if you can find it.

            Link to Bern's:
            http://www.bernssteakhouse.com/bs_fra...