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and lamb. RRP this one is right up your alley.
Lambchop and I just got back from 3 wonderfully relaxing days at the Hard Rock Casino in Tampa. They have one of the top steak restaurants in the Tampa area.
But this is about aging beef, not fine restaurants.
They sell to take out uncooked fine top grade beef and lamb racks. The beef is aged in a humidity comtrolled room with himalayan salt blocks on the back wall so the salt helps pulls the moisture from the meat. They serve the beef around 21-25 days. but the butcher said they believe the best time is 40-45 days and the lamb racks 16-18 days-got to try that one. He showed me some 66 day strips that were very dry and I was told a special palate to like it. They keep the room between 34-40F
Hope the pictures don't bore you, but was told by the butchers 1 each night, that there are only 3-5 restaurants, they know about in the US that have Himalayan salt to help in the aging process. The entire back wall is salt blocks about the size of a fire brick and about 12 feet tall or so.
The Tomahawk is 28 oz and is $48.
Lamb chops are pricy but you get 2, each is 2 bones.
I took a few shots of the display case- was told they sell $2,000-$3,ooo retail to go per week.
The butcher saw how crazy this tourist was and after I eggplained my interest he offered to take the camera into the room.
If you have gotten this far I apologize if I bored any one.
Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!
IF YOU WANT TO DRINK ALL DAY, YOU HAVE TO START IN THE MORNING!!
OUR LAGER, WHICH ART IN BARRELS, HALLOWED BE THY DRINK, THY WILL BE DRUNK, AT HOME AS IT IS IN THE TAVERN. GIVE US THIS DAY OUR FOAMY HEAD, AND FORGIVE US OUR SPILLAGES, AS WE FORGIVE THOSE WHO SPILL AGAINST US, AND LEAD US NOT TO INCARCERATION, BUT DELIVER US FROM HANGOVERS. FOR THINE IS THE BEER, THE BITTER, THE LAGER.