I do not know if this is the right forum, so mods pls move it to where it belongs.

I just bought a rib loin from a very good freind who has connections in the meat business . USDA Prime meat selaed/packed and stamped. Got home and cut 18 0.75in rib eye steaks for an approx cost of $3.50/steak. It was SOOOO tender that all it took was my Wustof Santuko and a dinner fork to cut it.

Now, I put my share (6 steaks) in the deep freeze (which hurt me as I did it) and I realized that at this price, I might as well invest in a small meat fridge.

What temp do the steakhouses keep their meats at? It should never be frozen, so I am thinking maybe 20/25 defree Farenheight.

Does anybody know/care to share?

Thanks