Here's a step-by-step (or month-by-month) breakdown of what happens to Pat LaFrieda's 120-day dry aged NY strips over their extra-long aging process. After just 50 days the steaks are noticeably different from the normal 30-day cuts: "This is the point where I tell restaurants that they need to tell the consumer how long the meat has been aged so that if the customer orders it, they won't say, 'This isn't what I'd normally get for a steak.'" [Men's Health, previously]
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