First dry aging process nearing completion. I am the one meat eater in the house. The rib eye 4 point is far too much to consume
and looking for a good storing method. I whenever possible do not freeze meat because that destroys the texture and some of the taste, especially beef. I ask the dry agers here, what methods do you use, for storing once trimmed and cut into steaks of you product ?
Thanks for your input,
Gus
and looking for a good storing method. I whenever possible do not freeze meat because that destroys the texture and some of the taste, especially beef. I ask the dry agers here, what methods do you use, for storing once trimmed and cut into steaks of you product ?
Thanks for your input,
Gus