Hey Ron, oh yes, I made sure it was “dry” aged. I asked to speak to the butcher, he came out, I asked him how many days it has been aged, he said 28 day, and without me even asking he said it’s not aged i a vac bag, i aged it in my cooler room.
Plus, in the display case, it was still in the sub primal form and I could see the tell tale signs of it being dry aged and could see how he trimed off the surface of the sub primal.
