Dry aging question

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Florida Chris

Smoke Blower
Original poster
Jul 22, 2023
Everyone knows there's lots of talk about dry aging the more desirable steak house cuts like ribeye and sirloins. What about the other meats?

I don't think I've ever seen anything about dry aging cuts like brisket, chuck, rounds, or shanks.

Do they not age well? Is there some reason they don't get the same love?
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Reactions: JLeonard
I think the outer rotten meat has to be trimmed off, smaller or thin cuts cause too much waste $$.
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