This is a cool story:

http://roadsandkingdoms.com/2014/the-meat-prophet-of-peru/

I had seen that as well. Be a good stop if I’m ever in Peru.

I ate at Bern's down in Tampa about 15 years ago with a group and had one of their aged steaks. Also have had one at The Steakhouse in Circus Circus in Vegas.

Neither were long-term aging, like for many months, as far as I know. But they were part of their aging process. The one from Bern's was very good. The one at the Steakhouse wasn't any better than something I'd buy at Publix and put on my grill. Not sure what was going on that night we were there but our group didn't get good service and my steak was tough and sinewy.

I'd love to go to Argentina, Peru, Chile and maybe Uruguay and spend time eating and hunting/fishing/visiting.

Berns steaks are usually very good. I stay at the epicurean across the street from it when I go to office in Tampa.

I’ve hunted Argentina a few times and the food has been excellent each time. The beef is smaller in general, I.e. a t bone will be smaller cross section, not as tender, but the flavor is very good.

I try to dry age a few times a year. It gets good when you can take your finger and push it into the meat with little resistance.

Google "Osso Lima Peru" and click on the Google pictures. Scroll about 1/4 of the way down. For some reason one of the pictures made me think about the rest notches thread some time back.