Dry aging beef?

[replicant_argent]

Originally Posted by wayner123

Thanks for the updates and pics. I have thought many times of doing this, but haven't. Did it really make the steak taste any better?

Many hundreds of steak houses count on it, train people for it, utilize expensive space for it, and have been doing it for many decades. Do you think they are wasting their time, money, manpower, experience, and efforts? Or do you just doubt his palate is refined enough to tell?