Dry aged beef
Hey all!
I just visited my first "good" steakhouse this weekend and experienced my first good, aged steak, and now, I want to do the same thing at home! I've Googled "dry aged steaks", and it seems pretty easy. From what I read, most folks wrap a whole roast in cheese cloth and place it in the fridge for 3 to 7 days, and that's about it. Does anybody have any experience that they can share on this? Is it really that easy?
Nick
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