• Skies5394
    link
    fedilink
    arrow-up
    20
    arrow-down
    1
    ·
    1 year ago

    I was taken to a very expensive steak restaurant once, and while others got more expensive cuts I got a 10 oz California sirloin aged 8 years in house.

    I love steak, I loved steak, I will always love steak, but every steak from that day has to measure up to that one and never will.

    I’m so glad I had the experience, but I don’t have $280 to blow on steak each time I want it lol.

    • Odelay42@lemmy.world
      link
      fedilink
      arrow-up
      20
      ·
      1 year ago

      8 years? Are you sure?

      That’s more than quadruple the longest time I’ve ever seen a piece of beef dry aged.

      • Skies5394
        link
        fedilink
        arrow-up
        19
        ·
        1 year ago

        Good catch. It’s been some time and I was way off. Just checked their menu and it’s 60 days. wayyyy off

      • blackbrook@mander.xyz
        link
        fedilink
        arrow-up
        6
        ·
        1 year ago

        I’ve seen 90 days offered in restaurants as an extreme version of dry aged and described as mushroomy.