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Steaks from Lindy & Grundy

Sgee Jan 15, 2012 08:28 PM

Picked up some 6 weeks dry aged bone-in strip steaks recently from Lindy & Grundy. Very expensive @ $39 / lb. I was quite surprised to see how little marbling there was on the meat. I understand they source grass fed cows but these were virtually devoid of marbling.

I am accustomed to receiving dry aged steak pre-trimmed of the dried outer crust from the butcher and these were unfortunately not trimmed before wrapping them up. Fortunately I'm quite proficient with knives and did not have a problem taking care of it home. The bone and trimmed bits weighed in right at 1/2 the total weight of the steaks. Part of why dry aged cost so much is the amount wasted trimmed bits, so the price at L&G really ends up being about ~$82/lb after you factor how much edible meat is left.

Not sure if there was not enough fat left on or there was just not enough of it in a grass fed cow but there was quite a bit of dry aged funk permeating the meat even after trimming. I'm no butcher but 6 weeks of dry aging is probably pushing the envelope for their dry aging method and type of meat...

Feeling very skeptical at this point, I seasoned the steaks simply with a heavy dose salt and pepper and cooked them on a cast iron pan. For steaks with no marbling they were surprisingly tender and generally tasty (what wonders dry aging does for meat). Negatives were some of that dry aged funk remained in areas where I did not trim deep enough, quite off-putting. Then again at $39/lb, one cannot help being a little more conservative trimming.

Overall decent quality meat but wayyyyy too expensive for what you get, they did not trim meat prior to packing as a proper butcher should and they need a lot more practice with their dry aging technique.

Couple of price points for comparison - Gilt has 3 weeks dry aged prime NY strip steaks from Pat LaFrieda at ~$30 / lb, Lobel's charges $61/lb for their natural prime 6 weeks dry aged strip steaks. Both are post trimmed weights, better deals than L&G IMO...

Personally I'll stick with tried and true Harvey Guss for my steaks.

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  1. s
    Sgee RE: Sgee Jan 15, 2012 08:41 PM

    Here as picture of discarded crust and bone vs. residual edible meat.

    1. b
      Burger Boy RE: Sgee Jan 16, 2012 11:45 AM

      Never heard of not trimming the dry aged funk! At those prices call Harvey Gus and get some real beef at a fair price. Try the Tomahawk steaks at Huntington Meats in the Framer's Market, that is some serious beef and a lot less expensive! $39 lb untrimmed, crazy. This whole Boutique Buther thing is a little out of control.

      3 Replies
      1. re: Burger Boy
        andytseng RE: Burger Boy Jan 16, 2012 05:11 PM

        I'm with you on this stuff being out of control. Unfortunately, these new boutique places get all the press as far as food blogs and websites go.

        1. re: andytseng
          Dommy RE: andytseng Jan 17, 2012 09:53 AM

          I will say, that McCall's dry ages stuff is trimed. I've seen these steaks at Lindy and Grundy and have also scoffed at how they looked. But I still love them for other items like their sausages, lamb and chicken...


          1. re: Dommy
            condiment RE: Dommy Jan 18, 2012 06:52 PM

            McCall's dry-aged steak, when they have it, is astonishing, and always properly trimmed - way beyond the quality of steaks you'll find at any restaurant in town, with the possible exception of Cut. And the Nat Cab grass-fed steaks are great too. L&G are well-meaning, and they often get good product in, but the learning curve is steep.

      2. r
        revets2 RE: Sgee Jan 16, 2012 05:39 PM

        Never bought steaks from L&G, but they have butchered a whole pig for us.

        If you didn't have a lot of marbling, know that you certainly paid for a grass fed steak. The grass feds at Whole Foods have so much fat that my rancher friends and I wonder if they're grain finishing those babies.

        The LaFrieda and Lobel's are not grass fed, so it's hard to compare on price. Grass feeding is a much, more expensive process.

        Six weeks will produce a decent amount of funk and shrinkage, so it was probably worth the E ticket especially if the steak was very tender (a difficult thing to do with a grass fed steak that is NOT cooked sous vide). I'm compelled that there is someone out there that is doing a grass fed steak that's not so chewy as so many of them are.

        All that being said, why did you remove the bone before cooking? Just wondering.

        Thanks for the report!

        2 Replies
        1. re: revets2
          Sgee RE: revets2 Jan 17, 2012 02:02 PM

          "All that being said, why did you remove the bone before cooking? Just wondering."

          The aged sections were all the way to the bone, figured it would be safer to remove from the meat before cooking.

          1. re: Sgee
            revets2 RE: Sgee Jan 17, 2012 07:21 PM

            Well, then, that was certainly a waste! What a shame.

        2. r
          rnp0123 RE: Sgee Jan 17, 2012 10:03 PM

          Did you contact Lindy and Grundy?

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