My dad was a butcher and had his own market. The day after Thanksgiving he would bring in dozens of "prime grade"standing ribs and age them in the cooler until New Years. They shrink alot and grow hair on the outside. Trim off the hair and cook properly and you have some of the finest prime rib anywhere. Meat is allowed to have so many phony grades on it anymore it is almost impossible to get anything good. There are still some small markets like my dads but not many. Costco New Yorks are good but nothing like I was raised on. Of course, I was also raised on pickled herring, potato sausage, lefse and oatmeal.