DT April 28 afternoon, page-141

Dry aging is the go. Alton Brown is like the mad scientist of cooking, and knows his stuff.

Freezing meat "may" improve the quality, but no real precise decision on that.

Can't freeze one of two steaks, and keep the other in the fridge, for more than a day or two,

so no realistic control steak to do a comparison.

http://www.seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html

You wouldn't 'buy' a steak, and dry age it, as too much wastage.

But with owning the whole beast, would be worth a try.

Dooley said to save him a few bones.


An un-trimmed, dry-aged prime rib