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Started By
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Wet aged v. Dry aged steaks?
Posted on 11/4/15 at 7:11 am
Posted on 11/4/15 at 7:11 am
What is the deal with this?
Based on another thread I looked up Allen Brothers steaks and they offer both.
If that is a good company, my assumption is that both offer quality.
Based on another thread I looked up Allen Brothers steaks and they offer both.
If that is a good company, my assumption is that both offer quality.
3
Posted on 11/4/15 at 7:23 am to Tigertown in ATL
Posted on 11/4/15 at 8:23 am to Tigertown in ATL
Allen brothers is a very good company. Many very nice steakhouses use their meat.
Posted on 11/4/15 at 8:27 am to Janky
Ya, I saw your other post. Was thinking about getting some good steaks for a lake trip.
Posted on 11/4/15 at 8:30 am to Tigertown in ATL
I didn't buy into the dry aged beef until I tried it. Now I'm a convert. I don't eat many steaks but when I do, I splurge and get the dry-aged stuff. There's nothing like it.
Posted on 11/4/15 at 8:34 am to Trout Bandit
what's weird is that the whole dry aged stuff looks terrible. Leblanc's has a special case with dry aged ribeyes and t-bones. Looks like a big hunk of jerky. 
Posted on 11/4/15 at 8:41 am to MorbidTheClown
quote:
Leblanc's has a special case with dry aged ribeyes and t-bones.
It's fricking magic bruh.
Posted on 11/4/15 at 8:47 am to Trout Bandit
quote:
It's fricking magic bruh.
i don't doubt that it tastes really good. It just doesn't look tasty.
whole ribeyes i believe ranged from $250-$300 or more last time i looked.
This post was edited on 11/4/15 at 8:49 am
Posted on 11/4/15 at 8:50 am to MorbidTheClown
They trim all the funk off the outside.
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