Sounds interesting.
Also sounds like a bit of bother. Is it worth it? Would a casual observer know they were eating something "special"?
I doubt the places I shop would know a kill date. Is this a must?
Also - I only have one fridge. It is set on 37/38. Is this a deal breaker for wet aging beef?
I take it this is for whole cuts of meat - not for individual steaks or anything simular.
Thx