Ever heard the saying with age comes wisdom? Yeah, me too!
So these are just about the smartest steaks we have ever made; 3 times smarter than our renowned 30 day Rhodes Scholars that you’ve known for years.
What to expect? Your guess is as good as mine LOL. Actually, you will see noticeable differences in both flavor and texture. The texture will move to a more finer almost velvety feel, while the flavor will increase in nuttiness – think a really good Reggiano Parmesan.
Here is where I change my tune a little. I normally don’t attribute a bone in steak having more flavor than a boneless, but when taken out this long in terms of age, I think it does happen. Pay attention to the flavor as the meat moves closer to the bone – the flavor of the steak will increase because the bones get funkier than the meat over the same period of time and impart that increase almost by osmosis or perhaps simple proximity.