Careful people! aging beef is done with an entire primal cut and when that process is complete the entire exterior is trimmed WAY back, the nasty bits wind up in the bone can. The brown looking steak on sale may be a bit more tender but since it'd not going to be trimmed out do a smell test on it before cooking, if it smells really bad you might want to pass. When I worked for Swift back in '87 we had a couple of 109 prime ribs whose vacuum seal had leaked totally out and they looked nasty, manager sends someone out for a grill and tells me to bone them out and trim away almost all the fat cap and then cut them into steaks. All I can say is it was like a revelation, the meat had an intense beefy flavor, a slight nuttiness to it and was unbelievably tender..
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