Prized dry-aged beef is more available and more appreciated

Full story: Detroit Free Press
Dry-aging beef is not new. Years ago, it was standard in the meat industry. But today, most beef is simply aged briefly in its packaging. Full Story
Burgydean

Belleville, MI

#1 Jun 15, 2012
Hi
sophia

Livonia, MI

#2 Jun 15, 2012
At $26/# for the cowboy cut, I ain't ever getting fat.
Burgydean

Belleville, MI

#3 Jun 17, 2012
Day two fighting with Kingfish, thanks alot for taking 2 days off !

Tell me when this thread is updated:

Subscribe Now Add to my Tracker

Add your comments below

Characters left: 4000

Please note by submitting this form you acknowledge that you have read the Terms of Service and the comment you are posting is in compliance with such terms. Be polite. Inappropriate posts may be removed by the moderator. Send us your feedback.

Meat Discussions

Title Updated Last By Comments
Veganism - doing the right thing (Jul '11) Feb 25 Squach 921
Nazelie's is the place for Lebanese comfort foo... (Sep '10) Feb 23 Josephadan 12
Happy Food, a Plentiful New Food Court on Flush... Feb 22 Hahaufunny 1
17-year-old UP boys accused of impaling cattle (Jul '11) Feb 15 another Yooper 5
A call for transparency in the kashrut industry Feb 5 Natali Portman 3
Chipotle betting big on animal welfare Feb 2 Claude Balls 3
Standards aim to cut down on salmonella in poultry Jan '15 Cordwainer Trout 2
More from around the web