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“When you compared your wet aged beef to your Drybag beef are you saying your wet aged beef compared to that of the expensive steak houses?”
No……Not at all. That’s why I decided to try the Drybag. I was hoping to duplicate the flavor of the dry aged steaks we’ve enjoyed in various restraunts.
At this point in my early dry aging career, all I can say is that the flavor of the dry aged rib that we tried, is no better, flavor wise, than the wet aged variety.
Calling my local butcher to order a boneless rib in “prime”
I’ll report back with the results.