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phaves | Dec 5, 201002:06 PM     4

I am actually looking to find pheasant that has been kept at 50-55 degrees F for 3-10 days - this is the standard way of preparing pheasant in the UK and it transforms a rather anemic-tasting meat into something quite special (see e.g. http://honest-food.net/2008/11/27/on-...). The effect is similar to that obtained by "dry-aging" beef, though I've been disappointed by the dry-aged beef from both Star Market in Berkeley and Whole Foods in North Oakland. Does anyone know of a source of "aged" pheasant, or of other sources of dry-aged beef, in the greater Bay Area?

I'm glad my previous post occasioned such amusement!

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