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An old-timer at the shop insisted I hang a side of beef for 28 days, not 21.
He said the extra week makes all the difference in tenderness, and after trying it on a local grass-fed steer, the ribeyes were noticeably more tender. How do you all decide on your dry-aging times?
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reesemoore1mo ago
That extra week thing is such a classic old-school move lol
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finleyf881mo agoMost Upvoted
Totally, @reesemoore, saw a whole thread on that yesterday.
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