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| I disagree. There is nothing better than properly prepared, well aged prime beef from a premier steak house. The key(s) is properly prepared and well aged (meat that has been hanging for weeks in a climate controlled environment). Any beef (any meat really) that comes from the butcher -> freezer -> counter -> grill -> table absolutely sucks when not left to age prior to cooking! If at a top-notch steak house serving prime aged beef and the cut of meat has issues it's likely because it was over cooked. Keep in mind that the chef's responsibility for quality diminishes as the temp increases over medium. There is always the chance that something gets missed, like sinew running through it that isn't caught during inspection. If so, bring it to the attention of the waiter, it is your $100 meal after all.
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By the way
