Originally Posted by landarc
the steaks in steak houses are often aged as quarters, so it is a little different.
My butcher said this very thing! He will dry age things on request but he said once removed from the bone they typically loose moisture to fast. That is literally all I know right or wrong on the subject.
Matt Schneider - "The Smokesman" - Velvet Smoke BBQ & Catering
KCBS Certified BBQ Judge #54767
Weber Smokey Mountain 22 & Superior Smoker SS1
[B][COLOR="Red"]"To BBQ is human, for swine is divine!"[/COLOR][/B]