During a recent visit to APL, I followed along as Lang exited his restaurant’s dry-aging room — a massive walk-in refrigerator packed with meat in different states of repose and fans everywhere keeping the cold air circulating — cradling one of the short loins. (A short loin sounds small but is the butcher’s name for the hulking, multi-rib cut that is home to strip, porterhouse and T-bone steaks.)
Source: latimes.com – Los Angeles Times