Reply to "Wet Aging Beef"

2ndhandsmokeMember

Vicki I wet age the whole beef ribeyes and shoulder roasts in their original cryovac packages and then after the aging process I cut up and repackage with my food savor and freeze. I think what Smokin meant was you shouldn't cut up whole primal cuts of meat and then repackage and age. You should age it and then cut up and repackage and freeze in that order.

2/21/128:00 AM

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