Thread: Dry aging beef
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Unread 08-23-2010, 11:48 AM   #4
somebody shut me the fark up.

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I think you should cover with cheese cloth, the steaks in steak houses are often aged as quarters, so it is a little different. I would age fat up, cause that is what I have seen done out here.

Dry aged beef is not an automatic great meal, some folks just do not like it.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

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