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Dry aging question
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<blockquote data-quote="3waycross" data-source="post: 469054" data-attributes="member: 6713"><p>Like all things it woulod probably have a following of some kind but I'm guessing it would have to be in a Major metropolitan area so that it wouldn't die from sheer lack of volume. </p><p></p><p>Not being a smarta$$ but the way I do it is the way the Country does it, or there wouldn't be a feedlot in North America. Having said that if I am having something processed for personal use I would probably do it just like you, except I would hang it 10 to 14 days and then have my local guy cut out the ribeyes, strip loins, and top sirloins and cryovac them for a little while longer.</p><p></p><p>Let me know when that first royalty check is ready and we'll get togther and use it to buy coffee, when you're back in Colorado. LOL</p></blockquote><p></p>
[QUOTE="3waycross, post: 469054, member: 6713"] Like all things it woulod probably have a following of some kind but I'm guessing it would have to be in a Major metropolitan area so that it wouldn't die from sheer lack of volume. Not being a smarta$$ but the way I do it is the way the Country does it, or there wouldn't be a feedlot in North America. Having said that if I am having something processed for personal use I would probably do it just like you, except I would hang it 10 to 14 days and then have my local guy cut out the ribeyes, strip loins, and top sirloins and cryovac them for a little while longer. Let me know when that first royalty check is ready and we'll get togther and use it to buy coffee, when you're back in Colorado. LOL [/QUOTE]
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