Dry aging beef?

[mosesbotbol]

Originally Posted by jonumberone

Coated the both of the 2 inch thick Porterhouses with Koji rice this morning.
Planning on cooking them for them for Saturday dinner.

How'd they come out?

I did the Koji on a 4 rib single cut short rib piece and another 2.5 lb eye roast. Both came out great. You'll notice that Koji and 30-60 day in fridge do come out different, but I think the Koji is worth the time difference and loss savings to the meat.