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SVTPerformance's Chain of Restaurants
Road Side Pub
At home dry aged steaks
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<blockquote data-quote="lOOKnGO" data-source="post: 16301371" data-attributes="member: 93465"><p>Sounds great! Looking for that sweet spot. I spoke with a good friend this morning. I asked him about that one you tossed out with the mold. He said that's normal and you just cut that off. He was explaining how the longer it ages the outside gets tougher but sweeter tasting. The beef he just got back was dried 35 days and he said after he cooked it, he cut it with his fork. Great tasting. Good luck, keep us posted.</p></blockquote><p></p>
[QUOTE="lOOKnGO, post: 16301371, member: 93465"] Sounds great! Looking for that sweet spot. I spoke with a good friend this morning. I asked him about that one you tossed out with the mold. He said that's normal and you just cut that off. He was explaining how the longer it ages the outside gets tougher but sweeter tasting. The beef he just got back was dried 35 days and he said after he cooked it, he cut it with his fork. Great tasting. Good luck, keep us posted. [/QUOTE]
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SVTPerformance's Chain of Restaurants
Road Side Pub
At home dry aged steaks
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