Axiom Home Page Forums General Discussion The Water Cooler Some Nice Sausage

The wife hates it when I bring the frying pan to bed with me......women they will never understand.

That link wouldn't work for me but I found them online. "At our boning room in Coldstream, the beef is dry aged for 2-3 weeks before it is butchered." Most places dry-age cuts don't they?

I think I'll search around for a similar operation locally (though they can use all the hormones and beer and whatever else they want as long as the steaks are marbled and delish :)).