Kowtowing to the powers that be

[Cracker]

Too bad Cheyne didn't indicate wet or dry aged beef.

I only eat aged steak out, and not very often. ATL has a great steakhouse in Buckhead, but it's pricey. I always feel like an asshole when the waiter fawns too much, and they always do at nice places.

I have a friend who ages his beef himself but it scares me. One day too long or two degrees off and that isn't safe to eat.

If you really think about, meat is disgusting. We age beef to counteract postmortem muscle biochemistry (Rigor Mortis). That's effen nassy.

If you are going to eat good cow, go to one of the slaughter/char/eat cattleman's places. Get them before they get stiff.