Aged steaks for the Grand Prix
The Journal briefly interviews a butcher who’s doing steak aged 3 years at $1000 a kilo, for wealthy gourmets visiting the Grand Prix.
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Kate
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Raymond Lutz 15:14 on 2019-06-06 Permalink
Where the plebeians will be able to see those steaks being casually eaten? I’ll bring my kids: nothing is more motivating than having high goals in your life.
Bill Binns 17:23 on 2019-06-06 Permalink
A smart butcher in need of some dumb customers. Good on him if he can sell it.
Kate 21:46 on 2019-06-06 Permalink
Bill Binns, it’s hard to know. There’s got to be skill in doing this so the meat doesn’t simply rot. He may well be right that aged meat is a somewhat decadent taste, not for everybody.
Bill Binns 09:29 on 2019-06-07 Permalink
I have had the opportunity to try some of these ridiculously expensive ultra lux foods over the years. In my experience, they are always disappointing. In your head, you are doing the math and saying, “this cup of coffee/steak/piece of cake etc costs 10 times more than the typical version so it must be 10 times better”. I have never seen that math work out. So much super high end stuff from food to cars to homes is really just slightly above average for orders of magnitude more cost. When you really look at it, a brand new S Class Mercedes is only slightly better than a brand new Honda Civic. The extra hundred grand you may for the Merc buys you slightly more comfort and safety and lots more bragging rights.
I would be willing to bet that if you interviewed the folks who hand over the cash for these steaks, you will find a lot more douchy iInstagram “influencer” types than gourmets.
Also, I’m not sure there is a whole lot of skill in ageing beef anymore. You basically place the meat in a special refrigerator and wait. Several restaurants around town (not to Mention the Metro grocery store on Papineau) have these refrigerators on display.
Kate 10:36 on 2019-06-07 Permalink
I’m not in any position to argue cars. A friend drove an old diesel Mercedes his dad had owned, and I’ve gotta say, it was more comfortable as a passenger than any other vehicle I’ve been in, although he said it was a beast to drive.
But I know real champagne is better than cheaper fizz, and I once had a red Italian wine (the one time I was treated to dinner at Toqué) that was so far beyond anything I’d previously tasted that I do know wine reaches into the stratosphere. But I also once had a taste of a wine a chef I know bought in France for $200, for which he had high hopes, but we both agreed that while it was OK, it was nothing special – honestly, I recall thinking I couldn’t’ve picked it out of a lineup of $20 reds from the SAQ in a blind tasting. So in my experience, some of this stuff is hype, but not all.