REALLY aged beef

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tector
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REALLY aged beef

Post by tector » Wed Mar 11, 2015 8:31 pm

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Racist Infidel
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Re: REALLY aged beef

Post by Racist Infidel » Sat Oct 15, 2016 7:33 pm

I worked in a butcher shop when I was in high school. The butcher would put standing rib roasts in the cooler for 60 days to age. We had to cut the green mold off the outside of the meat too get to the eatable parts. Looked like hell but the flavor was like nothing else you've ever eaten. =:e

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305tillimoved
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Re: REALLY aged beef

Post by 305tillimoved » Sun Oct 16, 2016 7:39 am

Racist Infidel wrote:I worked in a butcher shop when I was in high school. The butcher would put standing rib roasts in the cooler for 60 days to age. We had to cut the green mold off the outside of the meat too get to the eatable parts. Looked like hell but the flavor was like nothing else you've ever eaten. =:e
I'll occasionally dry age a beef loin at home. Still on the fence if its worth the hassle and trouble.
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black_coupe
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Re: REALLY aged beef

Post by black_coupe » Sun Oct 23, 2016 9:26 pm

Funny that I Google'd this a few months ago.... here's is a good article I came across

http://www.seriouseats.com/2013/01/the- ... -home.html

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