This is all about the event coordinators and sponsors covering their ass in case someone gets sick.
Be damned if I'd serve them one of those dry aged beauties you work so hard to craft.
No way would that ever happen! SCA provides the steaks, so even if I could I would never bring one of those dry aged steaks to an SCA event. The one I'm cooking this weekend is not SCA and you can bring any steak you want for the first round as long as it's a ribeye. The top five go to the second round and they provide the steaks which are 1 1/4 - 1 1/2 thick ribeyes cooked medium rare.
It's a crap shoot at that point, but I'm pretty lucky!
Did I tell you about the $1600.00 Blaz'in pellet grill I won two weeks ago on a $10.00 raffle ticket?
Mike
