General Discussion

Dry aged vs Prime?


General Discussion 26

Dry aged vs Prime?

blackbookali | Nov 28, 2006 07:03 PM

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!

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