Grilling & Recipes: Dry Aging

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	Name:	Talullahhound -
	Subject:	Dry Aging
	Date:	5/14/2010 9:38:19 AM

Definitely agree with you about dry aging. I have gotten dry aged steaks from Whole Foods before and they were quite good.

There was an interesting article in the paper the other day about Fudge Farms, that is raising hogs that are interbred between duroc and berkshire. The article said that mass producers are rasing much leaner animals so that they can be kept in more confined spaces. He said the result is less flavorful pork. The article further claimed that the Fudge Farms pork needs much less seasoning and is a tastier pork because it is better marbled.

I wonder if that is the case with steak? Leaner cuts are resulting in tougher meat.

I've gone to Catherine's and bought prime meat a few times when I felt like splurging -- with mixed results. Sometimes the meat has been very, very good. A couple of times, it was tough.