Dry aging beef?

[wayner123]

Originally Posted by replicant_argent

Many hundreds of steak houses count on it, train people for it, utilize expensive space for it, and have been doing it for many decades. Do you think they are wasting their time, money, manpower, experience, and efforts? Or do you just doubt his palate is refined enough to tell?

I have eaten some of those mail order steaks and eaten at those steakhouses. IMO, I can't tell THAT big of a difference. The big difference is Dom was doing this in his home fridge. The hundreds of steakhouses aren't. They also usually start with Prime.