How not to ruin that pricey piece of meat in the holiday meal

This October 2018 photo taken in New York shows a prime rib cooked to a perfect medium rare. (Cheyenne Cohen/Katie Workman via AP)

Nothing says "celebration" like a ridiculously expensive piece of meat. Well, that's not really true, but this is the time of year for splurging, in dollars and eating.

And with apologies to all the vegetarians out there, few things are as impressive an anchor to a festive meal than an extravagant cut of meat.

But boy, those prices can get up there, especially now that many consumers are trying to eat more responsibly by buying meat that is grass-fed, pasture-raised and ethically handled. A recent jaunt around some markets in New York City revealed 100% grass-fed, local beef Chateaubriand roast for $59.99 per pound; pasture-raised, local Frenched rack of lamb for $39.99 per pound; and, on the website of a price club, an A5 Kobe beef sirloin roast sells for $2,000 for an 8-pound piece of meat.

Even