How many of you do beef aging
In China every one likes "fresh beef".
If a restaurant uses the fresh beef, it must proudly point out.
I read that you guys do aging beef at 0-2c for 28 or even 45 days.
How many do smoke "fresh beef" and how many do smoke "aged beef"
How long do you do aging and at what temp.
Last edited by woodpelletsmoker; 05-04-2013 at 12:54 AM..