I have not but I assume they would be very similar to Dodge City Steaks which are delicious. You will pay a premium but what you should expect is a high quality cut that is dry aged to the point of being a master piece.

Ironically, you can easily educate yourself on meat selection- Identify well marbled steaks and almost any retailer, and dry age them from home. Your refrigerator is basically set up perfectly to dry age your beef.

Pro-tip. If you ever see a nice looking steak and it is getting some blue color around the fat and is marked down to half price- buy them all. The dry aging has been done and the public at large has no idea and are scared of it. You pay less for a lot higher quality cut.[/quote]


If it hangs for more then 10 days its starting to rot. Can't stand the smell or taste or dry aged beef, it makes some trapping lures smell good.

I got some filet from Omaha Steaks as a gift and it was darn good meat. I wouldn't pay the price for myself.

If it hangs for more then 10 days its starting to rot. Can't stand the smell or taste or dry aged beef, it makes some trapping lures smell good.[/quote]


I dont think 10 days is too long to age meat as long as the temp is correct.

Ribeye for me!

I buy 1/4 cow from a farmer I know. No hormones. It's good knowing where my meat comes from.

If you buy a male, steer or bull, it will have a certain amount of testosterone which is a hormone.

All mine only cost me a bullet.

Corn fattened?
If a guy buys a whole beef, pays to have it processed, I wonder if it can be insured?

only thing that tops a ribeye is 2 -"1 1/2 lamb chops grilled high heat med rare!!

Fattened in the woods of Maine and a few other states that I hunt.Aged in my walking cooler.

I'll eat any cut of meat. But by far ribeye is my favorite be it bone-in or boneless!

And my ribeyes have to go on charcoal,,and the singed fat is the best part.

Someone said a prime rib is hard to beat.........I'll agree, but very few people can season a prime rib properly. And I'm not one of'em.

When my ribeye comes off the charcoal,,a good surgeon could still save it.

Ribeye over tenderloin here, better texture and flavour IMO.