My supplier swore by aged beef, I doubted him for months

Our rep from the meat house in St. Louis kept pushing 45 day dry aged ribeyes on me, said the flavor would sell itself. Finally ordered a case last Tuesday and they moved in two days flat at $6 more per pound than my usual cut. Anyone else had a supplier tip that sounded crazy but actually paid off?

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margaretf401mo ago

Damn, dry aging changes everything once customers get a taste.

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