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Where I can I get good dry aged steaks?

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I've been on a grilling kick since I got my new Weber and finally ready to move on from the cheapie steaks I've been testing on and try out some good stuff. I almost bought some Whole Foods dry aged ribeyes, but reviews made it seem hit or miss and at $24/lb, I wasn't willing to do that. Anyone have suggestions for a favorite butcher to get the good stuff? Can hit anywhere from Menlo Park to Los Gatos! Thanks.

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  1. Draegers in Menlo Park usually has dry-aged Waygu,I believe. It's pricey and we found it disappointingly bland. You may want to try Schaubs at Stanford Shopping Center, though I'm not sure if they ever dry age. Schaubs is even more expensive than Draegers if that's possible, but their steaks always look fantastic even if they sometimes fall short in the flavor department.

    The best dry-aged beef we've gotten has been from Whole Foods, but as you mention they are inconsistent both in availability and quality. But if you can be opportunistic, you may end up with the best steaks you've ever had, including high-end steakhouses. Also, Whole Foods is 30-40% cheaper than Draegers or Schaubs. Not sure why the inconsistency, though it may have something to do with the ranches they source from, seasonality and /or just personnel and management issues among the butchers.

    1. Schaub's has a dry-aging cooler. You might give them a call before going by to be sure they can cut exactly what you want and have it ready for pickup.

      1. Belcampo just opened in Palo Alto's Town & Country. The beef is a wagyu/angus cross and dry aged for 21 days. More info in discussions of the Larkspur and SF locations,
        http://chowhound.chow.com/topics/8829...

        1. Prather Ranch in Ferry Plaza dry ages all their beef (I think for less than 21 days) . Try their chateaubriand cut for about $15. Very tasty, and sliced across the grain is tender enough for me. Also Olivier's sells a "paleron" cut, a flat iron roast with the central gristle left in. Cut up into steaks with this gristle left in it makes tender tasty steaks just like my butcher daddy used to bring home. Petrini's used to call
          them "fluff steaks".

          1. Thanks! Will post back what i find!