By john 
Dry age ribeye in the modern global scene behaves like rebellious fine dining. It is premium yet anti establishment. It is heritage yet futurist. It is primal goldiesbbq yet post modern. Dry aged ribeye is the punk band of the beef universe. And this is why young chefs globally are obsessed with it.
The ribeye has the perfect fat to muscle ratio to showcase age driven evolution of funk. It absorbs the room. It absorbs the bacteria. It absorbs time itself. And the result tastes like curated oxidation instead of animal flesh. This is art disguised as food.
It is not elegant like wagyu. It is violent art direction.
Dry age ribeye is culinary cinema that tastes like time weaponized.
And that is why new school Michelin chefs prefer dry age ribeye over wagyu sometimes — because wagyu is too perfect. Too complete. Too resolved. Ribeye dry age keeps a sense of fight. A sense of boundary. A sense of creative confrontation. It is not smooth. It is conflict.
This is modern culinary punk movement.