Pics to follow, but given that taxes are done, it's 70+ degrees out, and I'm three martinis in, I will say that (in my unofficial opinion) the fat and outer inch of a 100-day dry-aged steak is phenomenal. The inner meat tastes the same as the 60-day, but with a lesser texture. Maybe too much water loss at 100 days. Doesn't make it hard, but almost feels hollow and empty like a dry sponge. Same size, but not firm enough. Vacuous. Like Fidel
So. Verdict? Well. 60 days was still the best steak I have ever had. 100 days is nice to have as a feather in the cap. But taken together, makes me wonder what 75 days is like
Time for Hoss or 2fategghead to go to (only) 75 and inspire a new generation.
ed egli avea del cul fatto trombetta -Dante