Posted by Dave H (MI) on November 17, 2014 at 19:29:11 from (50.127.249.243):
In Reply to: Re: Skinning Deer. posted by Determined on November 17, 2014 at 17:08:34:
There is a place in Chicago that dry ages beef for up to 75 days before serving. The longer it is aged, the more it costs. I went for the 40 day old rib eye. Can't say it was any more tender but some parts of it had a taste that reminded me a little too much of road kill smell. Don't know what temp they use. Not my cup of tea.
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