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Thread: Dry aging beef - 400 day old beef!

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  1. 13-08-2019, 06:15 PM #3
    hotbarrels
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    Quote Originally Posted by Huk View Post
    Is the title right,400 or 40 ?????
    Watch the first video …..
    Title is correct - 400 day old dry aged beef.
    The key is the temperature and the salt in the chiller environment used to keep the humidity correct (and I suspect, to keep certain air borne pathogens to a minimum).

    High class steak houses are typically using 180 day aged beef.
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