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  #20  
Old 07-28-2017, 05:07 PM
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Interesting mix of wet age and dry age. I will have to try that with my next rack of beef.
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Old 07-28-2017, 11:45 PM
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If it comes vacuum packed it wont do anything

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Old 07-29-2017, 01:28 AM
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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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Old 07-29-2017, 02:11 AM
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Is true ... cyro is very slow but cannot be gas packaged.

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Old 07-29-2017, 08:04 AM
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the beef in that cabinet, if sold in the uk, would give me enough money to retire on !
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Old 08-02-2017, 02:23 PM
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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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Old 08-03-2017, 09:39 PM
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Quote:
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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Old 08-03-2017, 09:45 PM
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Quote:
Originally Posted by bbally View Post
If it comes vacuum packed it wont do anything

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Old 08-03-2017, 10:29 PM
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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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Old 08-03-2017, 11:37 PM
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Quote:
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.
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