A lot of the value in expensive brand beef is in how you cook it. For example if you like your steak cooked more than medium, expensive brands really loose their advantage. The closer to raw, the more you notice the difference between choice, prime and the super premiums.
If I spent $45 a pound, I wouldn't just toss it on the grill. I'd look for a recipe designed to bring out all the flavor you paid for. You don't buy single malt scotch to make a boilermaker. But then again, I couldn't bring myself to spend $45 a pound for beef.
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