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In alt.food.barbecue, wrote:

> Has anyone else tried this method before?

Generally, big hunks of meat with significant amounts of exterior fat are
aged, and after the yucky stuff is cut away fron the surface, steaks are
then cut. I am sceptical of aging a steak, as compared to a roast (or
larger) cut.

--
The whole problem with the world is that fools and fanatics are always so
certain of themselves, but wiser people so full of doubts.
-- Bertrand Russell