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.

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Burgydean

Belleville, MI

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Judge it!
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#1
Jun 15, 2012
 
Hi
sophia

Livonia, MI

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

Belleville, MI

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

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