I figured as much.
So what is the attraction about mail-order meat places like Allen Brothers, Omaha Steaks or other such businesses? I know I can tell the difference in the quality of meat when I go to a Lone Star chain and the original Smith & Wallensky's in Manhattan. How can I be certain that what I'm ordering really is a better quality?
Well, for a quick lesson in meats science, the carcasses as they leave the packing house are about all the same. All good, healthy, young, well fed cattle. Grocery chains buy the meat and take delivery of it 2 days after it is killed and chunk it up and sell it and so forth.
The upper shelf eateries, buy the sides of meat and then put them in cool storage for a period of time that may run from 7 to 21 days or more and they let the meat age. As it ages, the natural enzymes in the muscle are released and they develop the flavor and tenderness of the cuts. The carcass has to be left somewhat intact for this to happen because if it is chunked up before it is aged, the muscle tissue will pull up short and that is where it becomes tough. Being Angus beef has essentially no influence on this process. Once the meat is aged, it may be marinated in their secret formula and then grilled for your eating enjoyment. It is the care and love given the care of the carcass after butchering, not the breed that makes the difference. The lower priced joints, buy the packaged meat and chunk it and serve it without aging it. That's the difference.
Enjoy
We got Omaha Steaks as a gift. Even the dog refused it. Really BAD meat.