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Dedicated refridgerator for dry aging Beef.. That's my project this weekend!
So, I got my beef from the butcher who had already hung the carcass 2 weeks before cut. I got big brime ribe roast cut with backbone and t bone roast with back bone. I hung them in the dedicated fridge which is kept at 37F. To do a 34 days dry age, I only need to hung them additional 34-14 = 20...
