Just got a prime standing rib roast for Christmas. Despite
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The obvious not so subtle brag, i think this is the first time i have seen prime beef in a grocery. Not only prime, but dry aged. The butcher spent a lot of time explaining the dark coating on the meat. Is this becoming more prevalent?
I did one last year.
How you cooking it? I did one salt encrusted, pretty amazing *
Was thinking about that. Not sure yet *
A new store in my neighborhood is doing it as well
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