The Merits of Dry-Aged Beef
First new thread *gnawing on fingernails*
I'm wondering whether anyone uses dry-aged beef in competitions (e.g. brisket, steaks or other for "open" categories). How about at home? Would love to know why or why not.
Now, I've learned that the world isn't so black & white - dry-aged vs. wet-aged is a huge oversimplification - but it costs a lot of extra $ to dry-age a whole carcass vs. just some primal cuts (e.g. rib or NY/KC).
Also, I have definitely noticed that some rubs or sauces pair well with steaks or burgers from one farm better than they do from another. So as I start to learn BBQ vs. Grilling, I'd love to know if dry-aged beef, in general, is a plus or minus in BBQ.
Some call me Beef Geek, others The Steak Lady, Steak Queen, Steak Whisperer, or Beef Sommelier. All make me proud.