HOME > Chowhound > Miami - Fort Lauderdale >
Brewing beer, curing meat, or making cheese? Get great advice
TELL US

USDA prime steaks in Miami?

non sequitur Sep 3, 2011 05:59 PM

any recommendations for a butcher selling the above, dry aged ideally? Ribeye better still.
I seem to remember lorenzo's once having some good steaks, but not the last few years.
Costco sells prime, but not aged (though worst case I can do that myself).
Where do the high-end restaurants go?

  1. Upload a photo (10 MB limit)
Delete
  1. The Chowfather Sep 3, 2011 06:48 PM

    Did you try Epicure?

    1. Frodnesor Sep 4, 2011 08:33 AM

      I could have sworn that Whole Foods (Aventura one anyway) carries prime beef, including some that's dry aged (recall seeing a small glassed-in locker behind the refrigerator cases).

      11 Replies
      1. re: Frodnesor
        k
        kennyr Sep 4, 2011 09:11 AM

        I believe most of the Whole Food Markets in SF do their own dry aging but it is choice not prime. Costco is a great source for prime beef but it is of course not aged.

        1. re: kennyr
          non sequitur Sep 5, 2011 07:43 AM

          Thanks for recs. Whole foods is just around the corner, so I'll look into that in the future, but for now I did go with Costco, and I am trying to dry age myself in the fridge, using methods recommended online (we'll see how that goes). They involve wrapping in cheese cloth and leaving on wire rack in fridge for 4 days (periodically changing wrapping).

          It would still be great to know where the steakhouses source from, but I think a lot of them have proprietary sources, or mail-order from specialty producers. Maybe I'll ask at BLT today (spice lunch)

          1. re: non sequitur
            l
            LargeLife Sep 5, 2011 12:24 PM

            Norman Brothers has Prime Dry-Aged beef for sale....They're south of Sunset Drive on SW 87th Ave. (Miami)......Most restaurants have proprietary sources.....and one of the more popular is Buckhead Beef.....and they have prime AMAZING bone-in Rib Eyes that are awesome.....I doubt there are restaurants in Miami that are like a Peter Lugers that dry age themselves......Miami isn't a great steak town....I've eaten at all the biggies here and walk aways with the "just alright" feeling......For $20 you can go to The Hurricane in Miami Springs on Thursday, Friday or Saturday......and get their strip steak that's grilled over real, actual charcoal and wood and get the best bang for your buck in South Florida.....The Hurricane is a local joint and the owners always on hand.......Warm neighborhood feel....eat at the bar or the cozy tables.....Can't do any better for $20......

            EMac
            Ft. Pierce, FL

            1. re: LargeLife
              Frodnesor Sep 5, 2011 09:27 PM

              Interestingly, it's not so easy to find USDA prime, dry-aged beef even at the usual suspect steakhouses.

              Captal Grille serves dry-aged beef but I don't believe it's USDA prime (they don't say so on the website anyway).

              Morton's serves USDA prime beef, but it's not dry aged; website says it's "aged" for 23-28 days then portioned by butchers in Chicago and shipped out to the various locations, but that most likely means wet-aged not dry-aged.

              Some of the steaks at BLT Steak are prime, but I don't believe they're dry-aged (menu says they're "naturally aged").

              There's only one steak at Bourbon Steak which is dry-aged, a ribeye. The menu refers to them as "prime cuts," which is sort of ambiguous - I don't know if that means USDA prime or not.

              -----
              Bourbon Steak
              19999 West Country Club Drive, Aventura, FL 33180

              1. re: Frodnesor
                t
                tpigeon Sep 6, 2011 08:56 AM

                I heard Japan gets 85% of USDA Prime. I understand that is one of the competitive advantages for Peter Luger in NY because only the best known places can get it.

                1. re: tpigeon
                  non sequitur Sep 14, 2011 06:52 AM

                  According to the chalkboard at BLT Steak, only 2% of US beef is rated prime, and if 85% of that goes to Japan, I don't know how Costco manages to get its hands on so much of it.

                  Anyway, my refrigerator-aging experiment was not a huge success, so although I will continue to buy Prime Ribeyes at Costco, I'm going to stick to grilling them within 2 days of purchase.

                  Wow, with nothing but steakhouses opening left and right in Miami (if it doesn't have "steak" in the name its "burger"), you'd think aged meats would finally have a local spotlight.

                  1. re: non sequitur
                    freakerdude Sep 17, 2011 06:08 AM

                    I tried a refrigerator 'dry aging' process I saw on America's Test Kitchen, which is a great show by the way. You pat the steak dry and place it on a screen so air can circulate around it and put it in your fridge for 24 hours.

                    The drying of the surfaces allows for the forming of a char or crust which is where a lot of flavor comes from. A steak from the package has a lot of moisture on the surface and thus can only get to a boiling temp of water on the surface until the moisture dissipates.

                    I tried this last week and the result was very good. But I am sure the 14 to 28 day dry aging process is more scientific than the 24 hour fridge method. Steaks also lose up to 20% of their weight during dry aging, thus accounting for the higher cost and I would guess shelving time as well.

                    Anyone have any other great steak tips for home dry aging?

                2. re: Frodnesor
                  b
                  Bigstu99 Sep 16, 2011 07:15 AM

                  Council Oaks @ the Hard Rock serves both Dry aged steaks and Lamb chops!

          2. re: Frodnesor
            non sequitur Sep 15, 2013 09:32 AM

            Whole foods vastly expanded their own dry-age fridge installed in the meat department. Not PRIME dry-aged, but I bought a rib-eye to try ($18/lb, $5 off this week).

            As noted: They age their own meat in store (this is the aventura location), AND get some in cryo-pack already aged, and their is a very visible difference between the 2, so I'd recommend the store-aged (much darker appearance - the cryo meats weren't distinctive at all).

            1. re: non sequitur
              Frodnesor Sep 17, 2013 10:00 AM

              The difference in color is probably not connected with any difference in how they're aged, but because of the cryo-vac. The beef that's not vacuum-packed is exposed to oxygen which causes the surface to darken.

              1. re: Frodnesor
                non sequitur Sep 18, 2013 03:22 PM

                Good point.
                Since the post I ate the steak, and while it was good, I still preserve the Costco Prime ribeye to the WFM aged one, and at $14 its a better buy too (except that you have to buy a package of 3 of them, which comes to between $50-60). So given the choice between "prime" and "aged" I'd go with the prime (though prime AND aged would be better still if you could find it).

          3. a
            Alfred G Sep 14, 2011 10:02 AM

            If you don't mind mail order (and can handle the price), Allen Brothers in Chicago is a major supplier for some of the best steak houses in the country. Their bone-in ribeye is to die for. They also have steaks without the bone both either wet aged or dry aged. A real treat is their Wagyu beef. Check out their web site www.allenbrothers.com

            5 Replies
            1. re: Alfred G
              d
              DolceFarNiente Sep 14, 2011 11:00 AM

              You might want to try these folks - sounds like they dry-age their own organic farm raised beef.

              4 Arrows Ranch near Ocala, Florida raises grassfed Aberdeen Angus beef and pastured Berkshire pork on its 810 organically kept acres. Cattle are the old fashioned, heavy bodied, short bulldogs that your grand parents enjoyed before Big Agriculture decided to cross longer legged bovines to them.

              All cattle that are sold are bred, born and shipped to the processor off our ranch. We do not buy market cattle as their care routines are unknown. Our Angus are uniquely designed for grass consumption and feast on a planted forage sequence which corresponds to the seasons. Thus affording us year round tender and delicious beef production.

              Our pigs are Berkshires which are the kobe of porcine breeds. They do not do well in confinement which is why they are extremely happy in our program. These black porkers contentedly graze on grains and forages especially planted for them. Acorns, that are so prevalent in late summer and fall, finish the fattening process for these hogs. If you've never tasted Berkshire pork, you are in for a surprising treat. Clean, tender, juicy and unsurpassed!

              Beef is dry aged for 21 to 28 days, USDA inspected and vacuum packed. This is not your characteristic grassfed beef. 4 Arrows Ranch grassfed Angus beef is restaurant quality on grass—highly marbled and flavorful.

              Our new CSA—Florida Fields To Forks—offers our Grassfed Angus beef and pastured Berkshire pork. Partner ranches contribute Katahdin lamb, free-range chickens, organic free-range eggs, organic milk, organic cheese and organic vegetables.

              4 Arrows Ranch, Lee Windham, 4135 East Highway 318, Citra FL 32113. Cell: (561) 718-2019
              Email: grassfedgourmet@aol.com Website: www.thegrassfedgourmet.com

              1. re: DolceFarNiente
                s
                ssil Sep 16, 2011 06:56 PM

                i go to epicure and i second that. it seems the prices in the sunny isles store are sometimes lower. i don't like the meat at lorenzo's any more. i shop there though, and have for decades. it was never as good as at epicure. ever. in fact, no shop in south florida sells prime beef over a counter that is equal to epicure. bay harbor fine foods used to be very good too, years and years ago.... go to epicure. as for costco, i have never tried that, and don't intend to.

                1. re: DolceFarNiente
                  m
                  Mike Moskos Oct 14, 2011 05:35 PM

                  I'd no longer consider myself a "beef connoisseur", but in generally, I'd argue that completely grass-fed beef (also called pastured or "grass finished") has a better flavor than any type of prime beef. You'll probably get a better value for your dollar by buying any type of grass-fed beef, but if you can afford it, get the dry-aged grass fed beef (probably less cost than prime beef). It is more expensive because the dry-aging process makes the meat lose water weight, but concentrate the flavor.

                  1. re: Mike Moskos
                    non sequitur Oct 17, 2011 02:06 PM

                    I used to get grass-fed at Lorenzo's too, but they stopped selling it years ago.
                    This could be a new thread, but: where do you get grass fed?
                    There is an Argentinian market on West side of Biscayne in aventura (south of the mall), but I've never been in it (though I might, to see if they carry it).

                    1. re: non sequitur
                      Frodnesor Oct 18, 2011 09:21 PM

                      For grass fed I would check out Gaucho Ranch which brings in grass-fed beef from Uruguay. Think they sell out of a shop around 75th St & NE 2nd Ave, also online.

                      The place you're thinking of in Aventura is Estancia Argentina, haven't gotten from them in a long time but I suspect it's also Uruguayan grass-fed.

                      Whole Foods (Aventura anyway) sometimes has grass-fed beef.

              2. f
                Fertexas Sep 28, 2011 08:32 PM

                Sorry for the late reply, try Fresh Market, I get Prime there, mostly tenderloin

                -----
                Fresh Market
                2640 S Bayshore Dr, Miami, FL 33133

                2 Replies
                1. re: Fertexas
                  non sequitur Oct 17, 2011 02:08 PM

                  The OP was about dry aged more than prime, but thanks.
                  FM sells something called "Hereford" which I asked the butcher about, and was told it is not prime (it's just a marketing gimmick for choice, as far as I can tell).

                  1. re: non sequitur
                    c
                    cheezhed Nov 20, 2011 12:29 PM

                    Hereford is just another breed of cattle. It hails from England (introduced in US early 1800s). Just like Angus is a breed and Wagyu (Kobe) is a breed. If I'm not mistaken, the USDA is requested by a meat packers to rate the beef they are intending to sell. The designation 'Prime,' 'Choice' or 'Select' comes from the quality of the beef, having nothing to do with breed, but all to do with quality (which yes, they sometimes go hand in hand). Prime rating results only in the USDA measuring marbling, maturity of the beef (after slaughter), the color of beef and its texture to determine a grade.

                    About the dry-aging though, I have heard many people say they purchase Prime beef and age it themselves with ease. I've not tried it, but do think it sounds easy enough... if you have the patience and attention it needs.

                2. a
                  ActionJeff Oct 5, 2013 03:52 PM

                  Tried "Epicure" as frequently recommended here

                  Purchases a prime bone in ribsteak at $20/lb. dry aged "7 days"

                  Meat was acceptably marbled for prime and very tender

                  Meat was also completely flavorless. Butcher tried to charge me $30/lb instead of 20 as advertised. Prices were in general insultingly expensive. Will not be going back.

                  Mail order steak it is.. Amazing that this town has no dry aged prime provider

                  Jeff

                  1. s
                    sine_qua_non Oct 22, 2013 06:06 AM

                    Proper Sausages in Miami Shores has a fine, but limited, selection of Prime Waygu beef. Usually bone-in ribeyes, tenderloins, and skirt, but occasionally shortribs and strips as well.

                    Show Hidden Posts