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<blockquote data-quote="3waycross" data-source="post: 982767" data-attributes="member: 6713"><p>Robert virtually EVERY steak you eat in a restaurant in the US has at least 14 days and in some cases as much as 60 days of age on it. No it is not DRY age but that doesn't mean squat when you are talking tenderness. A true dry age does intensify the "BEEF" flavor but it is no different that wet age when it comes to marbling!</p><p></p><p>FWIW i don't make this stuff up. It is my day job and i have been doing it for 30 years. I may not know nearly as much about feeding cattle as a lot of you but I know a whole lot about feeding people!</p></blockquote><p></p>
[QUOTE="3waycross, post: 982767, member: 6713"] Robert virtually EVERY steak you eat in a restaurant in the US has at least 14 days and in some cases as much as 60 days of age on it. No it is not DRY age but that doesn't mean squat when you are talking tenderness. A true dry age does intensify the "BEEF" flavor but it is no different that wet age when it comes to marbling! FWIW i don't make this stuff up. It is my day job and i have been doing it for 30 years. I may not know nearly as much about feeding cattle as a lot of you but I know a whole lot about feeding people! [/QUOTE]
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