We found this butcher on Yelp and I tested the butcher's honesty by asking why some of the steaks were darker than the others because he reached for the dark red Kobe instead of the lighter colored one. He said the darker one was older and had more flavor but that is not true! I found out after going home and researching online.
It has to be dry aged in a special cooler in order for the meat to be tasty, and not just growing bacteria. I was annoyed that they sold us the old ones to get rid of it when they charge extremely high prices. We won't be coming back and found a great place called Western Meats that is really good and much better prices.