Is there a way for the average guy who raises his own cows to send to a butcher, to age his own steak?If your ever in Vegas when we are, I would buy you a unbelievable 2" Porterhouse dinner. Sorry it's a 32 Oz Porter or a 36 Oz Tomahawk.
My brother raises pretty good black Angus beef, but it's nothing like a great aged steak you can get at a great steakhouse.
After eating an aged 150 to 250 dollar steak, you would never do the Meijer steak again. It just doesn't compare.
I do get it, it's a lot of money for a meal.
At times you go, dam that's a lot of money.
Then I get reminded that all but 60 bucks of our dinner for four is comped with her being a good gambler.