Dry aging select grade?

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9 months 2 weeks ago #15185 by Jsamp81
Dry aging select grade? was created by Jsamp81
I'm interested in getting into dry aging. I recently picked up a couple new York strip loins (half of the whole loin) that were on sale at a local grocery for $3.98/lb. Even for select grade I thought that was a good deal. Would it be worth trying dry aging or should I go for a higher grade such as choice or prime?

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9 months 2 weeks ago #15186 by RRP
Replied by RRP on topic Dry aging select grade?
No offense meant, but while dry aging can improve even select meat don't expect wonders! At $3.98 a pound for New York strip loins I'd guess that grocery store already knew that meat was tough and not sell well so they marked it down to move it fast. Personally I'd use that meat for stew or grind it up for burgers rather than trying to dry age it and serve as steaks.
Ron

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9 months 2 weeks ago #15187 by Jsamp81
Replied by Jsamp81 on topic Dry aging select grade?
No offense taken at all that's why I asked. It doesn't have great marbling but it's definitely present. And it's still new York strip so how tough could it really be? I guess I'll find out tonight when I grill the 3 steaks I dry brined overnight. Thanks for the advice.

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