You guys are tough... I am not doing any ad for any bag. Was trying to share my experience, but if you don't care for it. No biggie... Chill out.

For me, a ribeye isn't even ready to toss on the grill unless it has a tinge of green around the fat-cap!

Hey, I am with you on that.... the flavor and the texture of dry aged steak is uncomparable. To me wet aged steaks have a metallic, sometimes livery tones depending on the aging time. Dry aged steaks have more of a high acidic tone to them. IMHO

Steakafficionado, did you ever try salting your steak? I like to dry rub my beef with salt a day before I am ready to grill or roast it. I hate beef with that livery taste. I hate liver period. The salt rub is very much like a salt water brine but not using the extra moisture. The salt rub draws the moisture from the beef but then after several hours the beef draws it back in with the salt. After the salt is on the interior of the beef it breaks down the interior tissues of the beef to make it more tender and seasons the interior getting rid of that livery taste..

Hi IC thanks for the reminder of salting! Like you I do not like Liver, for some reason it gets my gag reflex going (maybe an allergy?) and I get sick when I eat it. But anyhow I love the salting method as well! And you are right it does remove any off flavor.

I know this much aged beef is better tasting, just my & my Dad's opinion;) He is the one who taught me that! And he is not a really great cook, but he knows his steaks!!! That's My DAD!!!