A warning about the new 'premium' beef from the big distributor

I ordered a case of their new 'artisan dry-aged' ribeye for a private dinner in March, and the same cut from the same supplier last week was a different product. The marbling was gone, the color was off, and the flavor was flat, all in under two months. Has anyone else seen a sudden drop in quality from their main meat vendor?

3 comments

3 Comments

the_spencer2d ago

Exactly, and it's not just meat. It feels like every company is doing this now, finding a product we like and then quietly swapping it for something worse to save a penny. Alex_wilson79 has the right idea going local. That direct line to the butcher or farmer is the only way to know what you're really getting anymore. The trust is just gone from these big suppliers, and once you see the pattern, you can't unsee it.

the_viola3d ago

My last order was so bad I thought my grill was broken. Guess the only thing getting dry-aged is their definition of "premium.

alex_wilson792d ago

Switched to a local butcher after a similar disappointment. The quality difference is night and day, especially for steaks. It costs a bit more but is totally worth it.