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

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 !

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
The PDR's pop-up dinner concept is 'like gettin... Nov 15 bob 1
This little piggy went to... Eat Algoma Nov 15 Sneaky Pete 4
2016 looms as Christie to make pig decision Nov 14 Your Ex 3
Veganism - doing the right thing (Jul '11) Nov 13 QueenGwen 919
Cionko's Meat Market in Granite City: 'You walk... (Nov '12) Nov 7 nmc 42
Eat local: Penn Dutch Food Center smokes their ... (Apr '09) Nov 5 Ramtubube 61 4
The Makings of Mi Quang, Central Vietnam's Must... Oct 30 NUCAPGAORAGQUYTSK... 5

Meat People Search

Addresses and phone numbers for FREE