Wifey and I had 2 dry-aged rib-eyes last night we got from our butcher...They were expensive...Flavor was good. We’ve actually had better tasting steaks that were USDA Prime.
I won’t buy them again
🦫
aged and grade are 2 different things.
I age rib roasts about 2 a month. Been doing it for 20 years. I can get Choice at the Military Commissary, and either Choice or Prime at Costco. Most of the time boneless, but occasionally Bone-in. I alternate dry and wet aging. it is difficult to screw it up, leave it whole. 30 days minimum, sometimes as much as 45. there is almost always 2 or 3 roasts in various stages of aging in a dedicated fridge I have in the garage. whoever said it was difficult either has never done it, or did it wrong "somehow". aged beef is pretty much ALWAYS better tasting.
