The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Newbie Question › Re:Newbie Question
Ok, here is another one:
Since there is big dollar a pound difference between prime, choice and select ribeye, would I gain that much dry aging a prime versus another grade?
Assuming the aging process will tenderize while it adds flavor, my thinking is that a lesser grade would yield a great product also.
What are your experiences?
Since we are talking several weeks for me to find out for myself, I would like to take some of the experimenting out of the mix.