Rocklobster
Master Chef
My boss and I have started to dry age a Rib Eye loin at work. We hung it yesterday in the walk-in fridge. The plan is to let it hang for 5 weeks and then cook it up and eat it at his place on July 1 long weekend, which is a Canada Day holiday. I have taken a photo and will take more periodically to attempt to show the changes and transformation. Feel free to discuss as we go along.
Friday, May 24. Hung for 24 hours.
Friday, May 24. Hung for 24 hours.
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