[circlecity]

“I’ve been describing it like the taste of roasted hazelnuts and dehydrated mushrooms,” says Billy Oliva, executive chef of Delmonico’s."

Really? Not quite what I've got in mind when I'm hankering for thick, juicy rib eye steak.

[Salamander]

Huh.

I reckon this expands the window on snatching up roadkill, then.

[Red Badger]

Just a way to sell spoiled meat to stupid rich people..................

[treetopsandroofs]

Just look what rotting cabbage did for Europe and Korea!

Sauerkraut and Kimchi

[Delta 21]

[dfwgator]

“Tastes like chicken.”

[9YearLurker]

It’s the commemorative plate bragging rights that they’d be buying.

[Mr Ramsbotham]

Necrophagia.

[WKUHilltopper]

Over priced road kill.

[gnarledmaw]

Ive never had anything dry aged quite this long but do enjoy aged beef. I have no way to dryage at home but have been known to wet age (different flavors than dry aged) by putting vac pac beef in the back of the fridge for 3 months.

There was one time I wound up with about 10lbs of sirloin that smelled like a really fruity sangria. I wish I knew how that happened because that was possibly the best beef Ive ever had.