Surprise..

I picked up rib steaks for dinner last night.... now this is near Memphis.  They were nice and tender.. and....they were from Mexico.

ain't nothing wrong with sonora beef that's been aged proper.

Pedro wrote:ain't nothing wrong with sonora beef that's been aged proper.

How do you know if has been properly aged?

I usually let my beef sit in the fridge for a few days to a week before I cook it. I learned this from a gourmet chef I used to know.

i have found that not necessary with the angus and sonora rib eyes from  wally and the premium from soriana. since we both like blue rare,i freeze them and then throw them on super hot barbie right from freezer, just to sear the outside. i sprinkle both sides with hi's seasoned salt and garlic powder before i put them on. sometimes woody's cookin' sauce,lightly.