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Unread 05-04-2013, 12:40 AM   #2
WareZdaBeef
Knows what a fatty is.
 
Join Date: 02-25-12
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I age low grade choice strip loins and rib roasts. Its a good way to tenderize and add flavor. You are a little off in your temperature range. Here in the US the temperature range should be between 32-38F for anywhere between 7-28 days. You could go longer but I find anymore then 21-28 days to be overkill or, for a better word, roadkill. But thats just my opinion.
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