Thread: Dry aging beef
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Unread 08-23-2010, 12:42 PM   #11
Mike L
Found some matches.
Join Date: 04-25-10
Location: Chicago, IL
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I dry aged whole loins for up to 40 days before, and in my opinion, I enjoyed the ones that were aged between 14-21 days the most. You still get a decent yield and the beef flavor is amazing. The longer ones had a very distinct nutty flavor, not to my liking.
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