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Dry aging question
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<blockquote data-quote="GANGGREEN" data-source="post: 464757" data-attributes="member: 6460"><p>I've already tried using the search option and didn't find the answer to my question. I'm aware that the basic rule of thumb is that hanging weight is roughly 60% of live and that packaged weight is roughly 60% of hanging. My question is, how much does dry aging effect those numbers? Is the 60/60 formula for beef that is butchered immediately? If so, how much would dry aging for one week impact your processed weight? For 10 days? 14? 21? </p><p></p><p>Just curious and thanks in advance for anyone that knows the answer.</p></blockquote><p></p>
[QUOTE="GANGGREEN, post: 464757, member: 6460"] I've already tried using the search option and didn't find the answer to my question. I'm aware that the basic rule of thumb is that hanging weight is roughly 60% of live and that packaged weight is roughly 60% of hanging. My question is, how much does dry aging effect those numbers? Is the 60/60 formula for beef that is butchered immediately? If so, how much would dry aging for one week impact your processed weight? For 10 days? 14? 21? Just curious and thanks in advance for anyone that knows the answer. [/QUOTE]
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