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.

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Burgydean Belleville, MI	Reply » \| Report Abuse \| Judge it! \| #1 Jun 15, 2012 Hi
sophia Livonia, MI	Reply » \| Report Abuse \| Judge it! \| #2 Jun 15, 2012 At $26/# for the cowboy cut, I ain't ever getting fat.
Burgydean Belleville, MI	Reply » \| Report Abuse \| Judge it! \| #3 Jun 17, 2012 Day two fighting with Kingfish, thanks alot for taking 2 days off !
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