Anyone know of a good Baltimore area butcher who knows how to dry age(hang) meat? And who will take special orders to do so? Thanks for any pointers!
I get most of my meat from Springfield Farms in Sparks. I can't remember the name of their butcher, but they'll take orders for pretty much anything. I've ordered lots of specific cuts (like boneless short ribs 4 inches long, etc) and they'll do it. They're super friendly, so it's probably worth a call to ask (or an email, but they're not always super fast at email - sometimes I'll get an answer that day, sometimes a week later).