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01-20-2011, 07:27 AM
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#10 |
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Møøse bites can be nasty
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Re: Dry aging beef?
You have me wanting to do the same thing now Dom. I like the idea of buying the standing rib roast, then cutting into steaks after aging.
The last time I dry aged a rib roast, it was about a 4-5lber. By the time it was done, it wasn't much more than a large steak. Sure tasted good though.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. 
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