I will be cooking beef tenderloin and I have found it difficult to find a both dry aged and prime cut in St. Louis. Granted I could mail order beef but I would prefer picking out a cut at a bucther shop then online. So, having to pick between either - which is more important?
ps - any butcher suggestions would be most helpful.
pps - moderators, I have posted on the Midwest board but alas have had very few responses so please dont delete!