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<blockquote data-quote="vclavin" data-source="post: 846564" data-attributes="member: 13613"><p>Didn't know there were more than one way to dry age beef. I do know , that last pic, the longer it hangs the stronger the taste gets due to shrinkage. Backfat aids in keeping the shrinkage at a minimum.</p><p>As far as tenderness goes, one of our Angus herd sire is a 10 for tenderness.. can't get better than that. I also have several females dna shows a 9. So much not being tender and being Angus. They are also top marblers.</p><p>Valerie</p></blockquote><p></p>
[QUOTE="vclavin, post: 846564, member: 13613"] Didn't know there were more than one way to dry age beef. I do know , that last pic, the longer it hangs the stronger the taste gets due to shrinkage. Backfat aids in keeping the shrinkage at a minimum. As far as tenderness goes, one of our Angus herd sire is a 10 for tenderness.. can't get better than that. I also have several females dna shows a 9. So much not being tender and being Angus. They are also top marblers. Valerie [/QUOTE]
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