Maggie’s Who is going to try this nom-nom first?

[2ndamendfan]

Yea It might be me. I have been studying up on dry aged beef.

 

[Sean the Nailer]

I'm not an age-ologist, but that is an interesting method. Slather in butter, and leave for 60 days.

I'd learned previous about "temperature controlled" as well as "humidity controlled" environments, for aging beef. Not to mention the 'shell factor' that needs to be removed before cooking. So, does that butter covering change the amount of 'shell' considerably?

Interested here, for sure.