Quote:
Originally Posted by landarc
the steaks in steak houses are often aged as quarters, so it is a little different.
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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.
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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]
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