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  • #16
    Order dry aged beef from Pat LaFrieda and have it on your front door in 2 days. You can control the seasonings, temp, cooking method and you don't have to pay ridiculous prices for the sides.
    Now if someone else is footing the bill, that changed things.


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    • #17
      Originally posted by Mark R View Post
      Interesting to see them displayed like that. The only large scale ones (similar) I've see were salt block lined walk in coolers with humidity control and no windows.
      similar here but the aging room i saw also had a uv light if i recall correctly....
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      it's all good my friend..........

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      • #18
        Originally posted by chefrob View Post
        similar here but the aging room i saw also had a uv light if i recall correctly....
        Yea, the lighting was "different", not white light. Not very bright either.
        Mark
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        • #19
          UVC band light is used to kill microbes in the air.

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          • #20
            Interesting mix of wet age and dry age. I will have to try that with my next rack of beef.

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            • #21
              If it comes vacuum packed it wont do anything

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              RIP ronP

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              • #22
                i've heard of long term aging(over 90-120 days) in cryo at near freezing temps..............not sure of the merits.
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                it's all good my friend..........

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                • #23
                  Is true ... cyro is very slow but cannot be gas packaged.

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                  Tour the New Rig Here!

                  Sgt. USMC '79-'85

                  S-M inmate number 12

                  RIP ronP

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                  • #24
                    the beef in that cabinet, if sold in the uk, would give me enough money to retire on !
                    Made In England - Fine Tuned By The USA
                    Just call me 'One Grind'



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                    • #25
                      I watched a show recently where they dry ages for 6 months and then a year, said the year old was funky tasting. I like up to a 45 day.

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                      • #26
                        Originally posted by bbally View Post
                        If it comes vacuum packed it wont do anything

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                        Please explain.

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                        • #27
                          Originally posted by bbally View Post
                          If it comes vacuum packed it wont do anything

                          Sent from my SAMSUNG-SM-G891A using Tapatalk
                          Please explain.

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                          • #28
                            http://www.telegraph.co.uk/foodanddr...est-steak.html

                            I remembered reading about this guy is some magazine a long while ago. I think if I ever won the lottery, I would have to go to his restaurant and try some of his aged Oxen.
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                            • #29
                              Originally posted by nickelmore View Post
                              Please explain.


                              The large packing houses use inert gas to kill down the active bugs in the meats. This effectively arrests all bug activity. It also denatures the enzymes that work on the beef to break down the proteins.

                              The dry aging process relies on flora of the carcass to happen. It cannot be gas packed and vacuum sealed.

                              This is a starter article if you are interested.

                              http://citeseerx.ist.psu.edu/viewdoc...=rep1&type=pdf

                              Realize what most home dry agers think is aging, it actually dehydration concentrating flavor sand sugars.
                              Tour the New Rig Here!

                              Sgt. USMC '79-'85

                              S-M inmate number 12

                              RIP ronP

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