120 day dry aged ribeye in NYC restaurant

[Ron Pratt]

Ben, it was I who said I knew a guy who aged some for 100 days just for bragging rights. He said it really was too dry and he would not do it again. Thanks for the link – as far as the meat pictured the marbling in that chunk-o-cow was marvelous and clearly prime so he started his 120 day trip with great chance for success! Ron