Aging Beef... Any ideas on UMAi?

Sausage making and curing meats.

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Soldiers Burden
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Aging Beef... Any ideas on UMAi?

Postby Soldiers Burden » Tue Nov 05, 2013 3:03 pm

I used them for tenderloins and they were a hit!

But I have a hard time believing it is truly aged in 4-7 days. (dry vs. wet)

Considering getting the BONELESS Ribeye bags that age for the 21-45 days I was used to hearing about.

Any advise will be much appreciated!

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Re: Aging Beef... Any ideas on UMAi?

Postby Txdragon » Sun Nov 10, 2013 11:33 am

Dry age or GTFO!! That's all I have to say about that! **In Forrest Gump voice**
(Insert witty signature here)

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