Re:No thank you – I age them myself…

[Barry]

An audience would have been nice. We went to an upscale meat market and mentioned that we were going to start dry aging. The butcher looked down at us rather indignantly and wanted to know if we had a walk in refrigerator. I told him about the dry bag technology and how we control the length of drying vs the pre packaged dry aged ribeyes they had (14 days of aging). By the way, they wanted $33 per pound.