>>21593513
prior to the 70's all beef was dry aged, but that wastes a lot of food, so they went to wet aged, which has no waste, and weighs more. wet aging is between 14 and 21 days. anything more than 21 days gets in to the funky rotten range in flavor.

all dry aging does is make the meat taste more beefy.

Are they worth it? try it and find out. I personally didn't find it worth the cost, and you grill them the same as any steak.

now comes the "actually" crowd.

>>21593588
actually

>>21593588
It was idea but I might pass.
Thinking about grilling couple steaks around halftime nfl games this weekend.
Maybe get some sliced portobello mushrooms Grill those as well and possibly make some e loads you know Mexican corn

Whoops voice to text didn't work right I meant to say ELOTES

>>21593588
>>21593644
factually
>>21593676
trip/namefagging has been scientifically confirmed to be the most homosexual thing in the universe, followed closely by actual homosexuality

>>21593676
Sorry but you have to call it Eloads now

>>21593513
used to sell steaks we dry aged ourselves
30-60 is a good range
you get a little umami funk to it, a new kind of richness to your steak, but you do lose a fair bit as time goes on
cook it like a normal steak but they cook faster due to less moisture content

>Tripfag
>American
>Wants a tip for creating a low effort thread
Kys yourself.

>>21594212
Thanks for info

>>21593513
No they make very little difference. Things that affect the flavor significantly more: cooking method, cook time, seasonings, marinades, grass fed vs corn fed, cooking oil, cut of beef, marbling, etc.

>>21593513
I actually dont care for it. The age funk is just unpleasant for me. And I dont love the texture.

>>21593513
Flavor wise? Stronger beef taste, however, if you strongly season the meat, stir fry it with vegetables, or prepare it any way other than just minimally seasoned and served on its own, that doesn't really come through for shit.

Texture wise? It's more tender. Again, if you aren't cooking and eating it as just a big meat chunk, you won't notice it.

So, outside of a thick, minimally seasoned steak, you aren't getting any benefit out of it and even then you will only really notice it if you are someone who eats a lot of steak.