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Nevada, Iowa | There are some good youtube videos on aging and dry aging. It's pretty interesting stuff and it looks a bit involved for a "seat of the pants" guy like me but I think it may take beef to a whole different level according to the consensus of most comments. I think most lockers will let beef hang and some longer than others. There is even some references I have read to hanging long enough in carefully controlled temps to promote the growth of mold which is then trimmed and scraped. Some of these things venture too far afield for the kind of upbringing I had but there is something to the presence of this mold that naturally tenderizes the meat. Like a lot of things that some of us think are funky, they're a delicacy somewhere else.
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eating truly aged steak, 3 years old
