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Beef dry-aged for 4+ weeks?

Robert Lauriston | Apr 24, 200803:21 PM

I recently read Jeffrey Steingarten's long piece in which after thorough research he decided that six or seven weeks was the optimal time to dry-age prime beef.

I read that Epic dry-ages for four weeks. Bryan's in SF, 30 days. Any other places that go longer than the usual three weeks?

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