ADMIN EDIT: Split from Steak thread.. Another excellent roadmap topic. !!!
Originally Posted by Trout_man22
One thing that we have missed is the fact that the best places use DRY AGED meat. This is so much better (and differant) then wet aged you would not belive it. The price of dry aged is a lot more also.
I have never tried it. Does anybody have info on how to do it correctly?