The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Retail vs Subprimal › Re:Retail vs Subprimal
Welcome aboard! Not sure who said or used the word retail, but when talking about what meat to buy to dry age we are talking about the large section of meat known as a sub-primal and sometimes just hastily called a primal. Depending on the section you wish to buy they normally run say 8 pounds to 17 pounds. Typically those chunks sell for less because if cut up for retail sale in the meat cabinet as individual steaks you are paying another $1 per steak or more. Hope that helps.