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If it’s safe then yes.
Of course, dry aged steak is great.
itt poor people that don't know you trim off the outer layer of dry-aged beef. It's why you only age very large cuts - if you were use a normal sized portion, you'd only have a small filet after trimming.
That is also the reason they keep the 'fat cap' on while aging; you were going to remove that portion anyway.
I don't know what this has to do with anything I said. Of course places sell dry aged beef, and of course they cut it for you.Most premium grocer shops and butcher shops will have a big dry age beef display and the cuts are considered a premium cut.
I was just quoting to show i agreed with you two and then adding a bit more.I don't know what this has to do with anything I said. Of course places sell dry aged beef, and of course they cut it for you.
Dude's knife skills are weak.