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Prime dry aged beef near Reading (and surrounding area) for special occasion

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Hello all, in a month we'll be celebrating my grandfather's 85th birthday and as his profession was as a butcher, we'd like to get some top notch steaks to celebrate! Ideally, I'd like to get USDA prime dry aged steaks, probably filets, but really I'm just looking for the best cut of beef we can get without breaking the bank in a big way. I'm willing to travel outside of Reading to Lancaster, Harrisburg, Allentown, or Philly to get some great beef so please advise with that in mind. I will need between 5 and 8 pounds of steak, if that information is helpful. Thank you in advance for your aide!

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    1. I'm in Berks County, and I would suggest since you have time you might want to ask one of the meat purveyors at One of the farmers markets. They may be able to special order. There is a store in Lititz across from Wilbur's named the Savory Gourmet. They carry all sorts of specialty beef and exotic meats too. I think they also have a website. If you have no luck with the brick/mortar shops I know you can find prime dry aged beef online.

      1. Not much meat on a whole filet to begin with let alone cut off the crust after dry aging. May be hard to find and will be very, very expensive.

        Any good butcher should be able to order in a whole prime filet, clean & cut it for you. Would expect a Whole "High" prime filet to be in the $17.00 - $20.00 lb range. Portioned would be $25.00 lb. or more.

        6 Replies
        1. re: Tom34

          Ahh I see, okay thanks Tom.

          What whole cut of meat would you recommend for a solid dry-aged meat experience? Also, the accompanying price associated with it. I know I'm asking a lot of questions, but from reading through the forum it appears you know your stuff when it comes to quality meat so I value and appreciate your input. You mention "any good butcher", but do you have any recommendations for how to find one? Thanks.

          1. re: mgt5027

            Either a rib steak/roast on the bone or a strip. IMVHO a filet is too lacking in texture to begin with and does not end well as dry aged.

            1. re: mgt5027

              Delucacheesemonger pretty much hit it......"Rib or Strip"..... best to dry age on the bone (protects the meaty side that has no fat cap)....then de-bone it if the bones start getting funky.

              GUESSING: Retail......Steaks......$25.00 lb prime dry aged strip, $28.00 lb prime dry aged rib.

              Growing up under a professional butcher, my guess is that the whole lot of you like them med rare / red. 1 3/8 thick steaks would give you nice crust outside, hot pink/red inside.

              Figure $25.00 - $30.00 each serving.....cheap compared to $75.00 A La Carte at NY steak house.

              Just don't over cook them.

              Other option is a highly marbled top choice boneless strip or prime rib steaks. Whole cryovaced (12 - 15 lb) boneless 0x1 Cert. Angus Beef strip loin should be able to be had for $7.50 lb or less. Throw it on the bottom shelf of an extra frig for 2 weeks in the bag (wet Age) and cut it up to your desired thickness (if he is able let your dad cut it up)

              Add about $1.00 lb for Boneless Cert Angus Beef whole rib.

              1. re: Tom34

                Delucacheesemonger & Tom34, thank you both for the responses. You've pointed me in the right direction. I think we'll try to track down some of the prime dry aged strip. As my grandfather is 85 now, we want minimal work for him.

                Appreciate the advice everyone!

                1. re: mgt5027

                  WOW, 85 Yrs. old.......that puts him back in the glory days of prime hanging beef.....unlike today's low skilled meat cutters, those guys were real butchers....no problem falling asleep at night after a days work back then.....less that 5% do it that way today..... throw an 8 oz cold water lobster tail in for him to go with the steak.......and a good quality heavy beer.

                  1. re: Tom34

                    Haha yes he's a rare, old-school bred Italian man. I'd get him a lobster tail if he would eat it, but he strictly eats meat (mainly red) so a juicy steak and a beer (or manhattan) will be what he gets and he'll be plenty happy with it...you know how those old-school men are: easy to please. As long as his family is around him he's happy.

          2. Wegmann's (there's one in Downingtown or Malvern or KOP) on occasion will have prime dry aged steak. You might want to give them a call.