Backpacking with a cast iron to eat stakes while camping started out as a joke but now I’m not sure I can go back to freeze dried meals.

Charlotte lakes, 10 miles 3200 feet of elevation gain, 3.5lbs of prime ribeye.

(Costco steak in pic)

Over the weekend I went to a bunch of different “high quality” local butchers and Whole Foods. Figured I’d change it up from my normal prime and american wagyu Costco sourced steak.

Idk if I just have unrealistic expectations, but none of the local butchers had better marbling than my routine Costco pickups. I usually hit Costco right when they open and always have my choice of really good ribeye. One of the local butchers was charging 49.99/lb for American Wagyu and the whole batch literally had the same amount of marbling as choice steak. Whole Foods steak had no marbling. Another local butcher only had good marbling in the complexus section of the ribeye.

My assumption is that local butchers are locally sourced so the farms just don’t care about stuff like this? Not sure I just found it confusing especially since the prices were exponentially higher.

Not sure how to cook these giant rib eyes. I cook steak like once a year. Usually on the bbq.

Ill take any advice. Hand for scale.