Who know's what "dry aged" choice standing rib roast should look like?

[Badhabit]

I purchased this from a Meat shop in Pasco about 2 weeks ago. I specifically asked for  a "dry aged" choice standing rib roast. Now I've seen dry aged before and this one doesn't come close. Never had one bleed out in the wrap like this. No rind on the fat cap or meat. I'm not happy.

[jrebel]

Not sure about the dry aged.....but that thing looks delicious.  Would taste great after a nice long smoke on the traeger.   

[Rick]

Dry aged looks funky. Like something most people wouldn't eat.  If thats a dry aged,it's not more than a day or two.

[Boss .300 winmag]

That's a trimmed no cap, non dry aged rib roast.   

[Badhabit]

I'm not happy with what they sold me. Unfortunately my daughter was traveling from Cheney to Yakima and had to go through Pasco and picked it up for me. She didn't have them unwrap it to see what the sold me.

[Timberstalker]

That's not been dry aged at all. I have one in the fridge, still in cheesecloth, that's going on its 9th day. I'll snap some pictures tomorrow when I unwrap it. Generally, a dry aged roast is ugly looking and getting dark. That roast will be fine that you have, it's just not been dry aged.
How have you stored it for the last 2 weeks?

[Badhabit]

I had my daughter pick it up from them yesterday on her way home from Cheney.

[Boss .300 winmag]

Just maybe the employee grabbed the wrong one. 

[Badhabit]

They gave me a number for my roast number and name matched.

[Dan-o]

Dry aged ones always look kind of gross to me.....   kinda crusty.

Why/how are they better?

[Boss .300 winmag]

Dry aged ones always look kind of gross to me.....   kinda crusty.

Why/how are they better?

The process changes beef by two means. Firstly, moisture is evaporated from the muscle. The resulting process of desiccation creates a greater concentration of beef flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

[Dan-o]

Dry aged ones always look kind of gross to me.....   kinda crusty.

Why/how are they better?

The process changes beef by two means. Firstly, moisture is evaporated from the muscle. The resulting process of desiccation creates a greater concentration of beef flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

Thanks.

Is it an acquired taste or is it just yummier?

[Boss .300 winmag]

Dry aged ones always look kind of gross to me.....   kinda crusty.

Why/how are they better?

The process changes beef by two means. Firstly, moisture is evaporated from the muscle. The resulting process of desiccation creates a greater concentration of beef flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

Thanks.

Is it an acquired taste or is it just yummier?

Depends on ones pallet, I love meat, but can't stand any kind of sheep, goats ok.

Dry aged beef that I've had from my friend who is a chef was wonderful, and he has cooked lamb for me yuk. 

[Badhabit]

What Boss said. You can take a lesser cut of meat in this case a "choice" standing rib roast and dry age it and it should be as flavorful and tender as a "Prime" standing rib roast. Dry aging is a labor of love of the meat. I'd try it but I don't think my refrigerator will keep a constant 34 to 38 degrees which is important to prevent bacteria growth. The changing of the cheese cloth and to keep the juices from drying onto the meat is important as well.

I'm going to try dry aging some duck breast this year for about 10 days to see if there's a change in the flavor or not.

[MP123]

It doesn't look dry aged to me but I bet it'll be tasty!