Bought a couple of things at Ends Meats today - petite tender for dinner tonight, and some gorgeous coarsely ground beef and pork for a sugo I plan on making tomorrow. Or maybe today.
He had a hunk of beef hanging that had been hanging there since September 20th - so 107 day dry aged. It looked so, so funky.
Really nice guy, I like this place a lot, and his focus on cured meats is very cool. I look forward to using the guanciale I got from him as well.
112 days, check. I bought a slab for a special birthday dinner for my soon-to-be 15-year-old. And a 21 day porterhouse for those at the table who will be freaked out by quite that much funk.
FWIW, yeah, 112 days brought some crazy funk. The sear tasted like ultra-aged parmesan. The 21-day porterhouse had a good bit of minerality too; I thought it would pale in comparison, but both cuts were great.