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Michigan. | Freezers are cheap these days.
Go visit a neighbor and have him finish out a steer, and have the local Butcher cut it up as you wish.
You'll spend a lot less, for Beef that makes citiots cry in envy.
The marginal Beef in the stores, is for people that are "Too busy" to bother, and don't mind paying double for less quality.
If you have a good local Butcher, ask him to hang the critter for 30 days before cutting.
Good genes, proper finishing, aging, proper processing, all mean a heck of a lot more, than the meaningless marketing labels such as CBA, and "Grass fed".
Even the dairy breeds end up better than grocery store feedlot critters, when done right. Pet Rocks, Mood rings, and Black Angus have a LOT in common....I wish I invented the concepts.
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Well I made a stupid mistake. Hy-Vee steak.
