I think I'll stick to my 7-weeks Angus, thank you very much... I have a 12 pounder rib waiting for me this w/end...

Why knock it 'til you've tried it?

Ah, so you're an Icelandic chef...



http://en.wikipedia.org/wiki/H%C3%A1karl

we are not going to start this all over again, are we?

I tried 9 months aged beef and I didn't like it... very odd texture and not-very-nice fatty after-taste. I have no reason to believe that ageing it even further would improve the quality. I have the sneaky suspicion that it's a bit of a gimmick...

I am looking for someone who likes to trapp those forgotten and lost veals on the padocks. I can organise a pick up truck, fully tiled room and freezer. Because i work long shifts i only can do some trapping between 1-3am in the area of Schmerikon.

Fair enough if you've tried 9 month.

As I said, fashionable . . . so maybe this won't be long term trend. Indeed for most restaurants it will simply be too expensive to produce.

To be fair Carnevino's standard long-aged beef is eight months. Some people do rate it very very highly though:

http://www.eatinglv.com/2009/07/the-...teak-on-earth/

some people rate 1000 years eggs very highly too (ref the asparagus thread)...

my local butcher gets me 100% Swiss fresh meat for CHF24/kg per rindsentrecote, pork ribs with tons of meat great for chops at CHF14/kg and picanha (not sure the name in german now) for CHF28/kg.
After my first few batches I can't even look at anything offered at the supermarkets...even after defrosting the meat is just incredible especially since I grill it using just sea salt...yummy!
I walk into the back, choose what I want, it is cut and I'm set...

1000 year old eggs (also called century eggs - there's a clue here) are actually only a few months old.

Everyone for meta threads on certain topics say "aye":
Absurd Swiss prices
whats the crack with food shopping?
What's with Swiss prices??!!
Bugger me. How much for meat?
If they can't afford meat - give them FISH (or maybe not?)

I wonder how much people would pay for a pound of Kittster, what with me also being a living, feeling being that could theoretically be eaten. I'm not a veggie or anything but I do try and buy meat from animals that were happy before they got the chop.

I too agree that price of meat is rising day by day

Where do you buy your beef rib from? I was thinking of that for Easter dinner but have no idea where to buy one.

still a few months too long ...

mmmm, this talk about beef is reminding me of the dinner my sister made for us when we went back for a visit a couple of weeks ago. Bless her, she knows that I don't do beef very often here, so she went all out, and roasted this. I put the wine glass in front to give some perspective.

But how big is the wine glass?

mmmm, quite big. but not at big as that HUGE bit o beef, and it was soooo nice. she'd just taken it out the oven, and then we were allowed to have a little pick. There's always a little bit of meat at the edge coming away saying "pull me off and eat me"

Where did you get the beef from?

And if it's not too rude, how much did it cost?

She got the beef from a local butcher. I'll have to ask her how much it cost. I'll ask her how much it weighed too.

I just shed a tear and drooled a little