Dry-aging of some prime short loins at @patlafrieda meats! It’s very obvious that the meat in this pic are at different stages in the dry-aging process. Why dry-age beef? There are two main reasons being, an increased tenderness of the product, and a more intense flavor of the beef. I can only get prime beef locally dry-aged to 28 days. The first steak I had beyond read was actually a 60 day dry-aged strip steak from Pat Lafrieda a while back. I couldn’t believe how different the flavor was. It was completely unlike any steak I had up until that point. Let’s just say, I was hooked! Now the real question is, porterhouse, or T-Bone?