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.
1 - 3 of 3 Comments Last updated Jun 17, 2012

Belleville, MI

#1 Jun 15, 2012

Livonia, MI

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

Belleville, MI

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

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