Peter Luger ... Backstage

http://www.nytimes.com/interactive/2008/12/22/nyregion/20081222-rooms-pano.html
... If you like dry aged ... put this on full screen.

I ate there for lunch one day and was leaving as they were unloading the meat delivery.  All I could think about was whether anything/how much ever "fell off the truck?"

Wow, Gregg!

Anyone up for steak?

The Travelin Man


I ate there for lunch one day and was leaving as they were unloading the meat delivery.  All I could think about was whether anything/how much ever "fell off the truck?"

The trucks are delivering fresh meat. In the photo the "Dry-aged" or aging steaks are dark/black.  But heck, them fresh streaks would still be great too.

Actually, I was at the Great Neck location.  I cannot say for sure whether the steaks were fresh or aged, but I don't think the aging is done on-site in Great Neck.

in the grunts of Tim Allen : RRRRRRR UURRRUUUUGGGG. Lets eat

SWEET BABY JESUS!

That floor doesn't look dry-aged.

Well the ceiling certainly looks "dry aged". With that level of mold building up on the ceiling it causes me to wonder what other sanitary issues they might have? Peter Luger needs to do a good bit of housekeeping in their cooler.

 
Alot of the steaks pictured look like more grissle and fat than prime meat, is the ceiling mold and dirty floor where the flavor comes from???

Madison, you must be a steak expert.  Peter Luger's is famous because of their gristle and fat.  Obviously, you know quite a bit about aging as well.  Ever heard of Peter Luger's?

It's a carnivore's whore house!

I don't know why this happens, but when I open the link, I can open the article (text) but when I click on the interactive video, it show that it is opening, then says done and nothing happens. I waited over 5 minutes one time and still it didn't "open". I can click on the start and stop slideshow buttons and get a reaction but no followup with any visuals.

I hate being semi-literate with these machines.

 
saps, yes i have heard of it, saw it on steak lovers paradise. i guess i can't see paying that much money for a plate of grissle and fat, when i go for a good steak i realize that is where the flavor comes from, but from the pics it seems extremely fatty and not worth it to me. maybe if you treat i might go..........

Madison, when you mention having seem the pics, are you referring to the gristle and fat before they are cooked OR after?  The steak there is quite flavorful and the fat in the steaks plays a HUGE part in that.  I'm not down with gristle being a big part of the end result.  I didn't like it the first time I tried it as the group I was sharing the steak with likes their cow still "mooing" and that was just too rare for my taste.

To my eye, all of the meat sure has the look of prime beef.

All of the fat and marbling is, among other things, what makes this meat prime beef.

Can't wait to visit again.

Wally

Madison--trust me on this--those pictures show whole sections of un prepared pieces of beef for aging---there's a lot of trimming done before it ever hits the flame and there is no gristle in your steak at Peter Lugers.

mayor al


I don't know why this happens, but when I open the link, I can open the article (text) but when I click on the interactive video, it show that it is opening, then says done and nothing happens. I waited over 5 minutes one time and still it didn't "open". I can click on the start and stop slideshow buttons and get a reaction but no followup with any visuals.

I hate being semi-literate with these machines.

Al, I'll try and mail you the link "open" from my other computer in about 10 minutes. Don't click on the video because it opens on it's own about 10 seconds or less after you've clicked on and, opened the link.

tiki


Madison--trust me on this--those pictures show whole sections of un prepared pieces of beef for aging---there's a lot of trimming done before it ever hits the flame and there is no gristle in your steak at Peter Lugers.

Madison------tiki knows from whence he speaks---those are aging WHOLE short loins and ribeyes--------they will be carved and trimmed to perfection before they hit the broiler---------------have downed my fair share over the years and they are as close to perfection as it gets.
 
Russ                   
 
 
 

Maybe some don't like the way this looks:
 
 

MiamiDon


Maybe some don't like the way this looks:
 
 

Hey Don-------what a beauteous thing to behold-------? is this a picture from Lugers----if not from which emporia of bovine goodies is this from!
 
Thanks and all best-------------Russ

Hi Russ,
 
It's from the Official Roadfood.com review of Peter Luger.
 
Here's a link:
 
http://www.roadfood.com/Restaurant/Reviews/533/peter-luger

 
fellow carnivores, i apologize, i got the wrong impression from the cooler pics..........will try to get there one day.

Seems to me that it would be very difficult NOT to like the looks of those magnificent steaks, apparently PERFECTLY cooked and presented.

I am sure the steaks are excellent and perhaps even the best in NYC, but aging them for "more than 100 years" seems a little extreme.

Whatever!

Kenny Joe


I am sure the steaks are excellent and perhaps even the best in NYC, but aging them for "more than 100 years" seems a little extreme.

 
 
aging them for "more than 100 years"----------Kenny---------from whence does this fable come??????
 
Russ

russ2304

Kenny Joe


I am sure the steaks are excellent and perhaps even the best in NYC, but aging them for "more than 100 years" seems a little extreme.

 
 
aging them for "more than 100 years"----------Kenny---------from whence does this fable come??????
 
Russ

Obvious Copywriting Error.  They've been in Business that long. Grow Up!

Foodbme

russ2304

Kenny Joe


I am sure the steaks are excellent and perhaps even the best in NYC, but aging them for "more than 100 years" seems a little extreme.

 
 
aging them for "more than 100 years"----------Kenny---------from whence does this fable come??????
 
Russ

Obvious Copywriting Error.  They've been in Business that long. Grow Up!

 
Obvious to whom? Am grown up-----------don't need your sage and snide advice-------------love that the "smiley" icon you use is (sneaky)----sounds rather ungrown up to me.
Russ

Now ladies.