Wisconsin Tacomas and bad financial advice

A Fond du Lac store ?

 

Glad you liked the store! Our last new store was Oconomowoc a little over 2 years ago and it's huge and really nice. Since then we've been remodeling existing stores and adding cool stuff like bistros, in-store gardens, dry-aged beef cases, candy stations, popcorn popped in store... It's been neat to see the stores evolve. I'm not privy to plans for new store openings, but Madison is a very competitive market with other independent grocers.

 

Which location has the dry aged beef?

 

Competitive, but with nothing at that level.

 

Mequon has had it for a bit and we added a case for it at the Franklin store recently. Might be at a couple other stores too, not sure. Dry aged ribeye goes for $44.99 / lb. I've never had it, but I'm curious.

 

That's a lot of money for rotten meat.
That's insane.

I'm bringing ribeye and tbone to Kentucky....I pay around $4/#.

 

Announced yesterday:

Road America To Become Six-Hour IMSA Michelin Endurance Cup Round

https://www.imsa.com/news/2025/03/1...mpionship-michelin-pilot-challenge-schedules/

 

I will say, I grilled up some nicely aged ribeye, and it was very very very good. It was about $35/lb where I bought it, but it was about 10 years ago if I recall. It was for 45 day dry aged. You can get varying levels of agedness, but it’s hard to find places that sell much more than 30 day aged. Anything less than 30 probably isn’t much different than normal steaks though.

 

What does dry aging do for a steak? Flavor? Tenderness? Bankrupcy?

 

It makes you constipated.

 

Yes

 

That's going to be a no go on the 300 win mag trade, but he said he has a brand new high-lift jack.
Score!

 

What were you doing way over in Brookfield?

Can confirm. Very nice store!

Good question!

I have had it twice. It's.. interesting. I still don't know if I really like it. It has a bit of a blue cheese flavor to it. I would say to try it if you like blue cheese. If you don't, I'd skip it.

It is. Unless you really like it.

Heck, I just paid $36/lb for Wagyu NY strip, and it wasn't even rotten.

 

Took a drive over by Rock Falls/Durand area.
There's a couple little logging towns around that way that have since disappeared. No remnants visible.
Also a Chippewa River State Nature Preserve.
Drove up on 100's of acres that were burned. Not sure when or if it was natural. Almost everything is black except a few small shrubs and bigger pines.

Hilly back road fun.
At the bottom of this hill the shoulder of the road is the water.

 

Two things from how understand it. It is literally dryer than a fresh steak, which means it has a meatier flavor for the same comparable weight.

And then there’s the “enzyme action”, which sounds better than saying it’s kinda breaking down, which sounds better than saying it’s rotting. Rotting is an oversimplification…it’s controlled rotting. It’s fancy-like.

That’s exactly how I would describe it too. When I had it, i leaned towards the side of liking it. It was one of those things that wasn’t an immediate “OMG this is good!” It was more like you needed to concentrate a little bit to understand it. Kinda like you need silence to enjoy it


I can definitely imagine it could become a very nice acquired taste. By that I mean you could really start to really really like it if you have it more than a few times. But that seems like it would be an expensive unforced error at the price they want for the stuff.

I still get a little curious to try it again once in a while.

 

Were you, by any chance, on 650th street there? We follow the backroads from the river property over to Durand pretty often in summer. South side of the river. There's some cool looking hilly areas along the way.

Well said! It's almost like a fancy wine, or whiskey, where there's something very interesting about it, but you can't quite figure out what it is. Or, at least, I can't. I'm willing to try it again, though.

 

What Carlos said, and what I read, it's the same bacteria that ferments blue cheese

 

Yeah, that makes sense. It's kind of funny because I was hanging out with Erik, who has been on a handful of trips with us, and I couldn't really place the flavor. As soon as he mentioned that folks had described it that way, it was so obvious.

 

Checking the soles of my shoes for tracking devices.

 

You should definitely stop by the river property sometime. I'll let you know when I'm going to be up there.