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Beginners Board
Dry aging question
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<blockquote data-quote="Aero" data-source="post: 469028" data-attributes="member: 2076"><p>if the restaurant doesnt put any of those names you used (CAB, Sterling, etc) on the menu or on sign somewhere, I might agree with you. they want to put that in their menu and on wall plaques so people think they are a better restaurant. </p><p></p><p>a good restaurant will have good steak whether they use that particular name or not. proper meat selection, preparation and cooking will do a lot more than any branded beef program name.</p></blockquote><p></p>
[QUOTE="Aero, post: 469028, member: 2076"] if the restaurant doesnt put any of those names you used (CAB, Sterling, etc) on the menu or on sign somewhere, I might agree with you. they want to put that in their menu and on wall plaques so people think they are a better restaurant. a good restaurant will have good steak whether they use that particular name or not. proper meat selection, preparation and cooking will do a lot more than any branded beef program name. [/QUOTE]
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Dry aging question
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