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First attempt at dry aging.

post #1 of 3
Thread Starter 
Got 15lbs ribeye primal at BJ'S, beef from Canada, great marbling but no USDA grading. Used the umai bags, kept in fridge for 28 days. They look great.

Any suggestions on cooking them?

post #2 of 3
Do a light cold smoke then sear them on a high temp grill! Keep it simple salt, pepper, let the meat shine!
post #3 of 3
Thread Starter 

Sounds good.

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