I think I'll stick to how I've been doing it over the years... buy my beef by the half (carcass, that is), and have it dry aged before I get it. :)
CBJ, some comps, a few awards, Certified Artisan Steak Taster.
XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)