yunez

Went to Armando's today and unfortunately, they don't dry-age their steaks (the butcher said practically everyone in the city doesn't do that anymore). He did recommended a Canadian prime cut ribeye though... it was well-marbled and aged between 35-40 days. Bought 3 steaks, cost almost $50. Cooked it, was very tender and had just enough of that beefy aroma to satisfy me. It was great, but I'm still on the hunt for the very best steaks here in Vancouver.

thanks guys! i would've loved to try that dry-aged ribeye.. more than 28 days you say? i'm salivating already. Since Armando's is such a favorite, i'll pay him a visit next week and we'll see what he has.

I love grilling steaks but I find that the meats available in supermarkets are not up to standard. Do you guys know where the good butchers are in vancouver (I live in Richmond)? I love lots of marbling in my steak!