On 2019-08-23 12:13 p.m., notbob wrote:
> On 8/23/2019 6:47 AM, graham wrote:
>
>> On 2019-08-23 5:04 a.m., wrote:
>
>>> Mine has that 'dry-aged beef' - curious, have you ever tried it?
>
> I have.
>
> Paid for a two-wk dry-aged t-bone,Â* Cost me $26.00USD, twenty yrs ago.
> No big flavor.
>
> Got a 2 week old dry-aged "vac packed" rib-eye end, 11 yrs ago.Â* Best
> cut of meat, ever!Â* Cut of meat or aging?
>
>> Yes but only as steaks and quite honestly, I couldn't see much
>> difference between it and the normal AAA.
>
> Not sure what a "normal AAA" is, but I basically agree.Â* If there is an
> improvement, I've yet to experience it ....so far.Â* 
>
> nb
I think the same could be said of the popular idea that meat cooked on
the bone tastes better. I have never been convinced, partly because one
would have to do a very expensive side-by-side comparison, multiple
times, to prove it.