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Inside Knife's Dry-Aging Room, Killer Meatballs and Meat Comas

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Welcome to Eater Tastings, where Eater Dallas editor Whitney Filloon rounds up the hottest restaurant and bar news of the week.

Jimmy's Food Store. [Photo: Sara Kerens]

MOCKINGBIRD—What makes the steaks at Knife so damn good? Chef John Tesar takes us inside his $50,000 dry-aging room.

DFW—Feel like slipping into a meat coma this weekend? Here are 12 ways to do it, from one of the city's most decadent charcuterie plates to a seven-pound burger.

EAST DALLAS—Jimmy's Food Store is a neighborhood icon. Co-owner Mike DiCarlo won't divulge what goes into that famous Italian sausage, but he does give some insight on the killer meatballs.