Most decent restaurants will age their meat for about six weeks before using it, and that’s where the tenderness and flavour comes from. Wholesalers and butchers on sell it as soon as they can to keep their stock moving so theoretically you’ll never beat a good restaurant steak.

Next time your passing through though Ivy I can set you up with a couple of aged primals at cost price though if that helps

And it hurts to say but that Tony character is spoton about the marbling - not the amount of solid fat but the thin streaks of it through the meat that melt and dissipate when you cook it.

There is aplace on the gold coast that is know for it's steaks that is cav's steak house tab knows the one.

Well it has it's own butcher with the same cuts as they use in the restaurant.

Thebest I have ever found.

Ian

Most decent restaurants will age their meat for about six weeks before using it, and that’s where the tenderness and flavour comes from.  Wholesalers and butchers on sell it as soon as they can to keep their stock moving so theoretically you’ll never beat a good restaurant steak.

Next time your passing through though Ivy I can set you up with a couple of aged primals at cost price though if that helps

And it hurts to say but that Tony character is spoton about the marbling - not the amount of solid fat but the thin streaks of it through the meat that melt and dissipate when you cook it.

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Nup, restaurants never "age" their own meats, we may buy them in allready aged but never age them in house... that's done at the abatoirs

and/or butchers.

Most decent restaurants will age their meat for about six weeks before using it, and that’s where the tenderness and flavour comes from.  Wholesalers and butchers on sell it as soon as they can to keep their stock moving so theoretically you’ll never beat a good restaurant steak.

Next time your passing through though Ivy I can set you up with a couple of aged primals at cost price though if that helps

And it hurts to say but that Tony character is spoton about the marbling - not the amount of solid fat but the thin streaks of it through the meat that melt and dissipate when you cook it.

←

Nup, restaurants never "age" their own meats, we may buy them in allready aged but never age them in house... that's done at the abatoirs

and/or butchers.

←

You must have missed the "decent" comment

In Brisbane:

Rode Road Meats. Stafford Heights shopping centre.

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