Prized dry-aged beef is more availabl...

Prized dry-aged beef is more available and more appreciated

There are 3 comments on the Detroit Free Press story from Jun 13, 2012, 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

Rincon, GA

#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

Rincon, GA

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

Tell me when this thread is updated:

Subscribe Now Add to my Tracker

Add your comments below

Characters left: 4000

Please note by submitting this form you acknowledge that you have read the Terms of Service and the comment you are posting is in compliance with such terms. Be polite. Inappropriate posts may be removed by the moderator. Send us your feedback.

Meat Discussions

Title Updated Last By Comments
News A sample menu for Georgia prison inmates on Fri... (Jun '09) 17 hr silly rabbit 49
News Veganism - doing the right thing (Jul '11) Feb 19 Human 976
News Animal cruelty group send MKR 'vegan' Court a l... Feb 16 Stink 2
News Should Americans banish the burger? (Oct '09) Feb 14 Fat Burger Phart 229
News Tasty or terrifying? Burger King introduces bla... (Sep '15) Feb 13 Burger Phart 21
News Weekend Trippin': The ultimate list for chicken... Feb 11 Well Well 2
News 2016 Was A 'Delicious' Year In Utica Jan '17 Fail is delish 6
More from around the web