All of your meat and butchery questions have been answered! How to bone out a bone-in ribeye, how to select brisket, how to prepare bone marrow, dry-aging at home, and more.
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We took a trip to Pat LaFrieda's, where they have a dry-aging room capable of holding over half a million dollars' worth of beef at a time, to speak with meat master Mark Pastore on the ins and outs of the process.