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This steak has been dry aged for over 300 days. Today were going to cut into it. 300 days old, this piece of meat is hard as a rock. While it could be used as a hammer, im gonna try to eat it. While the inside looked like a fossil, it had a pleasant nutty and blue cheese smell. For comparison purposes, I also cooked up a 60-day dry aged ribeye. Both of which sharing a distinct dry age smell. Back to the 300 day old steak. Time to sear, looking more like a hockey puck than a steak, I also decided to slice some of it raw and this is the result. I started by trying the raw with the 60-day dry aged steak. Its now time for the cooked one and that was a mistake