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Restaurants & Bars Greater Boston Area Beef

Dry Aged Beef

Paul | | May 4, 2002 04:18 PM

I am looking to do a group buy of some Dry Aged beef. I have access to Prime grade short loins. The loins will be aged for 21 days and yield about 10 to 12 Porterhouse steaks cut to 1 1/2 inches thick. A minimum order would be 1/2 of a loin. We would need to order 3 or 4 loins to make it worthwhile. If you are interested let me know.