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A shop in Kansas City dry ages in a glass case right by the front window, and I can't decide if that sells beef or ruins it
Stopped in last week and the ribeyes were sitting there like jewelry under lights at 60 degrees, and half of me thinks showing customers the aging process builds trust while the other half thinks that much light and heat exposure on a $28 per pound cut is a bad habit we should all question.
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linda62627d ago
That heat and light is just slowly cooking your wallet.
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