Sounds really appetizing , I'll have mine with extra green fuzz
https://www.wsj.com/articles/steak-aging-goes-beyond-weeks-to-months-for-some-chefs-1505653202
Aged Steak
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CapeCoaler
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- Location: Cape Cod, MA
- Stoker Coal Boiler: want AA130
- Hand Fed Coal Stove: DS Machine BS#4, Harman MKII, Hitzer 503,...
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There is a process that uses salt...
Have to find a link.
Have to find a link.
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anthony7812
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I had an awesome 60day aged delmonico steak in a place called strip club 104 steakhouse in South carolina. I'm glad my company pitched in a daily quota for food. It took a small dent out of that bill. A butter knife would be more than enough blade for that heaven 
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rberq
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We ate aged steak when I was a kid. Bought it from a neighbor who was a meat cutter at the local VA hospital. When it got so old they discarded it, he brought it home and sold it to po' folk like us. It had a taste that I would not pay extra for today.
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Vbull
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Nope, not for me. I've had to work on packaging machines in several "cured meat" plants and dry aged beef lockers.
All I can think of when in a room full is road kill.
All I can think of when in a room full is road kill.