Daniel Boulud Says No Steak Should Ever Be Dry-Aged for 44 Days

Oui, chef. Photo: Owen Franken/Corbis

"Non, I don't like that — you can't do it with grass-fed meat, because it would be like that ... there would be no fat left in it. For me, 30 days it's already pretty good for ribeye or sirloin on the bone. I like my meat grass-fed and juicy. The French never age their meat more than two or three weeks." — The legendary chef says 36 days is okay, but 44? Get out of town. [Independent, Related]