I an tired of the quality of supposedly "prime cuts of meat" around here... everywhere from Safeway to Costco. Many of the fillets that are bought; are very tough and although I do know how to tenderize steak; it still is not perfect.

Something nefarious is happening to the quality of US meats. Used to be when you went to grill up a nice T-bone or NY strip; you could count of the meat being tender and not jaw tiring; when you chewed it.

So.. I am going to Costco today; to purchase a large slab of ribeye... and I am planning to dry age it for about a month in my refrigerator. There are two ways that I have read about doing this; either in a tray filled with salt with the meat placed over it on a rack; or putting the meat in a vacuum sealed bag and letting it age.

Not sure which one (method) to follow at this point... but I am going to age my next steaks.

Suggestions and experiences are welcome here... I don't want to eff up at $100.00+ cut of beef...