cmcadams
Quintessential Chatty Farker
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.
bbqjoe said:I don't believe I have ever specifically ordered anything that was touted as dry aged, although it may have been.
I did once complain about some very nasty tasting meat once in a restaurant.
The cook came out and told me it was dry aged on the premisis, and there was nothing wrong with it.
Well if I couldn't eat it there was something wrong.
No compensation.
Never went back.