Dry aging beef?

[BigAsh]

Originally Posted by jonumberone

I took the bone in roast to day 60. Big difference from day 42 to day 60. A much more pronounced steak flavor, a firmer texture, and a hint of funk. The funk had an almost cheese like aroma and taste to it. It probably doesn't sound appetizing when I describe it, but trust me, it was awesome. The funk added a new layer of flavor that really took the meat over the top.
Another surprise was the firmer texture. It's a hard thing to wrap your head around. The texture is firmer, but the meat is more tender. It almost seems like it should be the other way around.
If I were to do this again, I don't think I would consider doing it for less than 60 days.

Out of the bag - Day 60

Meh...





I can attest to the fact that dem steaks were fan-farking-tastic!