We had the aged beef braising ribs I mentioned up thread for dinner last night. They were cooked for 48 hours at 134F. I have never, in my entire life, had a piece of beef as good as that. It was exceptionally rich, I guess from all the marblng. I had ordered beef cheeks from this same butcher and we went out to pick them up today. I asked about the ribs and he said he always dry ages them for a minimum of 4 weeks but when I got mine last week, I got lucky as they were part of a batch aged for 6 weeks.
I asked if he had any ox tails and he did. I said I might buy one depending on the price. He got one out and it was just shy of $50. I told him that was too rich for me so he gave me the package of 3.8 pounds for $25. I'm a pretty happy camper right now, with my pig cheeks, beef cheeks and ox tails.
As we were leaving, whole fresh lamb carcasses were being delivered. He also, he told me, had fresh local rabbits which I passed on. I love that place, but I sure am glad it's not next door.
