Where to buy aged pheasant?

[phaves]

I am actually looking to find pheasant that has been kept at 50-55 degrees F for 3-10 days - this is the standard way of preparing pheasant in the UK and it transforms a rather anemic-tasting meat into something quite special (see e.g. http://honest-food.net/2008/11/27/on-...). The effect is similar to that obtained by "dry-aging" beef, though I've been disappointed by the dry-aged beef from both Star Market in Berkeley and Whole Foods in North Oakland. Does anyone know of a source of "aged" pheasant, or of other sources of dry-aged beef, in the greater Bay Area?

I'm glad my previous post occasioned such amusement!

[wolfe]

I believe that was an important scene in Shogun where Anjin-san, the barbarian, tried to age his bird to the horror of the household.

[steve h.]

I believe the story line was that the smell was atrocious. Still, the foreigner was the head of the household. Staff discussed the situation. It was decided that Old Gardner (who was dying) should cut the stinking bird down.
A reasonable end to a foul situation.

That's my recollection and I'm sticking to it.

Edited to add: Pheasant is routinely available in the cold case in my local market.

[katnat]

Cafe Rouge meat market on 4th st. berkeley has dry aged beef. can't attest to the quality as it is really expensive, but it looks good. don't know about the pheasant..online maybe?

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Cafe Rouge
1782 Fourth St, Berkeley, CA 94710

[ML8000]

I don' know about the aged or well-hung part but you might try Magnani in Berkeley for the pheasant itself. Maybe you can talk them into the aged part.