Who ages their beef (brisket specifically) for competitions? How long do you age it and how do you do it? Just leave it in the cryovac in a cold refridgerator? I have heard that you can age it for up to 50 days from the kill date but how do you know the kill date unless you buy it from a butcher who did the killing?
If there is another thread out there on this I couldn't find it.