DW and I have been buying a beef, for over 30 years, from people we know. We can order our beef anyway we want, however, since the kids moved out 6-7 years ago, we only buy a half.
The last 25 years we half bought black Angus beef, grass fed until the last 6 weeks, when it is fed corn, grown by the same family raising the beef. The cow is limited in its range of movement in the pasture, as we want to fatten him up and marble the meat. We originally did the grass fed only beef in 1994 and 1995, but we thought the meat was flavorless/bland because of the lack of fat.
Our butcher hangs it a week before butchering, and we get all of our steaks cut 3/4" but I would like to go up to 7/8" this year. To each his own, my taste in beef is just as important as my own taste in wine, or coffee for that matter.
I age my steaks just as flintnational above. There are a few things in life to enjoy like a grilled T-bone or porterhouse, with a great dry red wine. I have already told the kids, that if I am laying in a hospital bed with tubes sticking out of me, it wasn't the tofu.
