Prized dry-aged beef is more available and more appreciated

There are 3 comments on the Jun 13, 2012, Detroit Free Press story titled Prized dry-aged beef is more available and more appreciated. In it, Detroit Free Press reports that:

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.

Join the discussion below, or Read more at Detroit Free Press.

Burgydean

Belleville, MI

#1 Jun 15, 2012
Hi
sophia

Livonia, MI

#2 Jun 15, 2012
At $26/# for the cowboy cut, I ain't ever getting fat.
Burgydean

Belleville, MI

#3 Jun 17, 2012
Day two fighting with Kingfish, thanks alot for taking 2 days off !

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