Bill wrote:

>>>>The meat I last used was a cryopack rib section (the whole 11 to 14
>>>> pound piece still in its wholesale packaging) from Costco that I
>>>>store in my fridge for a couple weeks just as I buy it. I usually
>>>>cut anywhere from 21 to 28 steaks from each piece, so you have to
>>>>like beef a lot or have a big party planned.
>
> How much is something like this priced?

It will vary depending on where you buy it. The last one I bought cost
$6.29 a pound. Steaks cut from these sections were selling for $7.95 in
their meat case.

> What does dry aging do for the meat? Does it actually taste better than
> the rib eye or new york strips I can buy at the market?

I've already written this twice. Go back upthread and read it.

Pastorio